This recipe for tacos and the salsa verde scored very high marks at the Iowa State Fair to earn a First Place Ribbon in the Vegan Main Dish contest.
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| Blue ribbon for tacos on the right. |
Here is what the judges said:
Taste: 73.25/75 points
Appearance: 23.25/25 points
Total: 386/400points
Comments:
"Excellent taste. Great combination of ingredients"
"Very good combination of flavors and textures. Sauce very good and does not overpower. Enhances flavor of avocado."
"Very tasty vegan dish that non-vegans would enjoy because of the mushrooms. You wouldn't miss the meat. Wonderful Mexican seasoning. Healthy and fresh."
"The salsa is delicious. Perfect punch of spice. The mushroom adds great texture. The cabbage adds crunch. Wonderful alternate for a vegan. Perfect flavor balance."
Grilled Portobello Mushroom Tacos with Salsa Verde
Servings: 6
Prep time: 45 minutes
Ingredients & Directions:
Marinade 6 large portobello mushroom caps in:
⅓ C. Olive oil
1/4 C. Balsamic vinegar
1 tsp. Ground black pepper
Salsa Verde
4 Tomatillos, chopped (or 1 C. canned)
1 Large green bell pepper chopped
1 Large bunch fresh cilantro, chopped
1 Medium onion, chopped
3 Cloves garlic, minced
2 tsp. Olive oil
1 tsp. pepper
½ tsp. salt
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| Ingredients in my trusty Osterizer |
Put all ingredients in a food processor or blender, and process til smooth.
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| Salsa Verde |
Tacos
6 6-inch soft corn tortillas
2 avocados, sliced
2 cups chopped tomatoes
3 cups shredded cabbage
Vegan sour cream, optional
Directions
Grill mushrooms 3 to 5 minutes
per side. Cool until easy to handle, then slice into strips.
Pour the salsa over the mushroom strips and let set for 10 minutes for the flavors to mingle.
Lightly warm tortillas 15 seconds per side in skillet.
On a plate, fill tortillas with sliced mushrooms, avocado slices, tomatoes,
and cabbage.
Put Tofutti brand vegan sour cream on the side. Garnish all with fresh cilantro. Enjoy!
