Vegan Portobello Carnitas Tacos

Original recipe by: Lori “The Clean Veganista”
Featured on Chef AJ Live on 8-15-23

Ingredients:

• 6 corn tortillas
• 2-3 large Portobello mushroom caps, sliced
• 1 tbsp. Smoked Hickory Balsamic (optional: substitute Gilroy Garlic Balsamic)
• 1 tbsp Cilantro Herb Balsamic
• 1 tsp garlic powder
• Juice of 1 lime
  Optional toppings:
  • Cashew sour cream*
  • Diced mango
  • Diced red onion
  • Shredded cashew mozzarella*
  • Fresh cilantro
  • Avocado
  • Diced tomato
  • Diced red bell pepper
  • Fresh or pickled jalapeños
  • Your fave hot sauce… my fave is Green Belly

Directions:

1. Add all ingredients to large skillet & toss to combine; cook over medium-high heat until mushrooms are soft and have reduced in size by about half.
2. While the mushrooms cook, toast tortillas over medium heat in a flat pan or skillet until they begin to brown; flip and repeat on the other side.
3. Assemble the carnitas by layering the ingredients in any order you choose. I like to spread a thin layer of sour cream on the tortilla followed by the mushrooms and then the toppings.
4. Enjoy!

*Note: I prefer homemade cashew sour cream and mozzarella but store-bought works too

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