Portobello “Steak” Tacos with Salsa Verde

When we say you can make anything plant-based, we mean it. These tacos replace steak with hearty portobellos, mixed with smoky chiles and bright spices. Folded into tortillas and finished with salsa verde, they bring the bold flavors of Mexico to your table… no matter where you are!

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Ingredients

SERVINGS:

Calories: 460 Protein: 12 g

FOR THE SALSA VERDE

2.0 cuaresmeño (or jalapeño) chiles
2.0 cloves of garlic
.75 cups water
.3333 vegetable bouillon cubes, crumbled
2.0 sprigs cilantro

FOR THE MUSHROOM MIXTURE

4.0 large portobello mushrooms, sliced
4.0 cuaresmeño (or jalapeño) chiles, sliced
20.0 cherry tomatoes
2.0 cloves of garlic
4.0 green onions, halved lengthwise
4.0 tbsp. vegetable oil
1.0 vegetable bouillon cubes, crumbled
1.0 tsp. ground cloves
1.0 tsp. ground black pepper
2.0 tbsp. soy sauce
2.0 lemons, juiced

FOR SERVING

16 oz. corn tortillas

Preparation

Make the salsa verde: In a blender, combine chiles, garlic, water, bouillon, and cilantro. Blend until smooth. Set aside.
Prep the vegetables: Slice the portobellos. Slice the chiles. Dice the tomatoes if using regular instead of cherry. Mince the garlic and halve the green onions.
Cook the aromatics: Heat the oil in a large skillet or wok over medium heat. Add the garlic and green onions, stirring until fragrant and translucent.
Cook the vegetables: Stir in the sliced chiles and tomatoes. Cook for a few minutes, then add the portobellos, bouillon, cloves, pepper, and soy sauce. Cook, stirring, for 5 minutes until the mushrooms are tender.
Finish the mushroom mixture: Remove from heat and squeeze lemon juice over the mushroom mixture.
Serve: Fill tortillas with the mushroom mixture and top with the green sauce. Serve warm.

Tips

If you prefer less spiciness, remove the seeds and veins from the chiles and soak them in salted water for 20 minutes before cooking.