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Tandoori Portobello Mushroom Tacos With Lime & Dill Yogurt Sauce
If using store-bought corn tortillas skip the following step- Mix masa harina with warm water until a dough forms and roll into 1 1/2 inch balls. Then use a tortilla press or your hands to make flat tortillas. Preheat oven to 400 degrees. Make the marinade for the mushrooms by combining all of the items listen after the portobello mushrooms in the marinade ingredients section. Once combined, add t. . .
Prep Time: 00:30
Cook Time: 00:40
Mushroom Marinade Ingredients
2 portobello mushrooms, wiped clean and stems removed
1 tablespoon tandoori spice blend
2 tablespoons lime juice
2 teaspoons fresh ginger, peeled and grated
2 tablespoon vegetable broth
1/2 teaspoon garlic powder
Yogurt Sauce Ingredients
1/2 cup cashew yogurt
1 tablespoon fresh dill, finely chopped
1/4 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
1/8 - 1/4 teaspoon salt
1/4 teaspoon white pepper, or use black pepper
2 tablespoons lime juice
zest of half a lime, optional
Cabbage Slaw Ingredients
1 cup purple cabbage, sliced thin
1/2 cup carrots, shredded
2/3 cup romaine lettuce, chopped
1 tablespoon fresh chives, finely chopped
6 corn tortillas, or 1 cup masa harina mixed with 2/3 cup water
3 - 4 tablespoons cilantro, finely chopped
1 avocado, sliced (optional, when seasonal)*
1If using store-bought corn tortillas skip the following step- Mix masa harina with warm water until a dough forms and roll into 1 1/2 inch balls. Then use a tortilla press or your hands to make flat tortillas.
2Preheat oven to 400 degrees.
3Make the marinade for the mushrooms by combining all of the items listen after the portobello mushrooms in the marinade ingredients section. Once combined, add the portobello mushrooms and coat each side in the tandoori marinade. Place mushrooms gill side up on a baking sheet lined with parchment paper or a silpat, then bake for 20-24 minutes, depending on size of your portobellos.
4While the mushrooms bake, in a small bowl make the yogurt sauce by mixing together the cashew yogurt, dill, garlic powder, mustard powder, onion powder, salt, white (or black) pepper, lime juice, and zest.
5Chop the cabbage slaw ingredients and then add them to a large bowl. Toss until combined, then drizzle on 5-6 tablespoons of cashew dill dressing and mix again. Set the remaining dressing aside for garnish and put it away along with the cabbage slaw into the fridge to cool while we heat the tortillas.
6Heat a nonstick pan over medium-high heat and cook each tortilla for 2-3 minutes then flip and cook again for 2-3 minutes on the other side until tortillas start to brown a little.
7Remove mushrooms from oven and allow to cool slightly before slicing into long strips.
8Assemble tacos by starting with a few slices of tandoori portobello then add a handful of the cabbage slaw and top with chopped cilantro. Garnish with additional cashew dill dressing and avocado if using. Serve immediately.
*I didn't have an avocado to add this time, but it's not totally necessary so feel free to add avocado or leave it out. This recipe makes 6 tacos, or about enough for 2 people.
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