Taco Arabes with a plant-based, portobello spin, ft. @unbunfoods tortillas.⁠⁠
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By @basicswithbails
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INGREDIENTS:⁣⁠⁠
2 portobello mushrooms⁣⁠⁠
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MARINADE⁣⁠⁠
¼ cup olive oil⁣⁠⁠
½ cup orange juice⁣⁠⁠
2 tbsp lime juice⁣⁠⁠
4 cloves garlic, minced⁣⁠⁠
1/4 small yellow onion, sliced⁣⁠⁠
½ tsp cumin⁣⁠⁠
1 tsp dried oregano⁣⁠⁠
1 tsp coriander powder⁣⁠⁠
1 tsp dried thyme⁣⁠⁠
1 tsp sea salt⁣⁠⁠
½ tsp black pepper⁣⁠⁠
¼ tsp crushed red pepper⁣⁠⁠
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CHIPOTLE SALSA⁣⁠⁠
1 200ml can chipotle chilies in adobo sauce⁣⁠⁠
1 garlic clove⁣⁠⁠
2 tsp white vinegar⁣⁠⁠
1 tsp dried oregano⁣⁠⁠
1/8 tsp ground cumin⁣⁠⁠
1 cup water⁣⁠⁠
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TOPPINGS⁣⁠⁠
Purple cabbage⁣⁠⁠
Green onion⁣⁠⁠
Radish⁣⁠⁠
Italian parsley ⁣⁠⁠
Greek yogurt ⁣⁠⁠
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INSTRUCTIONS:⁣⁠⁠
1. Add the sliced mushrooms to a ziplock bag. Next add all the marinade ingredients and seal the bag. Shake it around softly, being barely not to break apart the mushroom pieces. Marinate 10 minutes or in the fridge up to overnight.⁣⁠⁠
2. For the chipotle salsa – in a blender, combine chipotles and their sauce, garlic, vinegar, oregano, and cumin. Add 1 cup water and blend at high speed until a smooth purée forms. Season with salt. Chipotle salsa can be refrigerated for up to 5 days.⁣⁠⁠
3. In a medium size frying pan, sear the mushroom pieces for 2-3 minutes on each side on high heat. ⁣⁠⁠
4. Warm the @unbunfoods Unbun tortillas on a cast iron pan. Spread Greek yogurt and chili salsa on the tortillas. Then add seared mushrooms, purple cabbage, green onion, radish and Italian parsley. Enjoy immediately! ⁠⁠