Grilled Mushroom Tacos

Serves

4

Prep Time

15 minutes

Cook Time

10 minutes

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A new way to taco, that’s meat-free! Marinated in our Persian Lime Olive Oil, spicy-sweet Habañero Agave Agrodolce, and Saratoga Spicery’s Midnight Red Seasoning; these portobellos are packed with smokey-spicy flavor! Recipe By Taylor MacDougall

Products used: Habanero Agave Agrodolce, Midnight Red Seasoning, Persian Lime Olive Oil

Ingredients

1 tsp SOOC Midnight Red Seasoning
¼ cup Soy Sauce
¼ cup SOOC Persian Lime Olive Oil
¼ cup SOOC Habañero Agave Agrodolce
4 Portobello Mushrooms
8 Corn Tortillas
1 Avocado, sliced
½ small Red Onion, diced
1 Roma Tomato, diced
½ cup Sour Cream
1 Lime, quartered

Directions

In a mixing cup, whisk together the Midnight Red Seasoning, soy sauce, Persian Lime Olive Oil, and Habañero Agave Agrodolce. Set aside.

In a ziploc bag, add the portobello mushrooms and pour the marinade over top. Seal the bag and toss to coat the mushrooms. Set in the fridge and let marinate for 1 hour.

Preheat the grill over medium heat and brush with oil to prevent sticking. Remove portobello mushrooms from marinade, and grill 4-5 minute per side. Remove from the grill.

Add the tortillas to the grill and cook for 30 seconds per side. Remove from the grill.

Cut mushrooms into ¼” slices.

Assemble the tacos by dividing the mushrooms among the tortillas. Top with the sliced avocado, red onion, tomato, and sour cream. Squeeze the lime over top. Enjoy!