Portobello Taquitos
Ingredients:
- 8 pieces of portobello mushroom cut into slices
- 1/2 cup of olive oil
- 1/4 of cup of balsamic vinegar
- 1/4 tablespoon of finely minced garlic
- 1/2 tablespoon of garlic powder
- 1 teaspoon of salt
- 2 pieces of avocado
- 2 tablespoons of coriander
- 2 pieces of Eva® Mini French lettuce 1/4 piece for the dip, 1/4 finely chopped to decorate and 1 piece to form tacos
- 2 tablespoons of lemon juice
- 1/2 tablespoon of pepper
- 1/4 of cup of olive oil
- 8 pieces of corn tortillas
- 1/8 of piece of red onion finely chopped
Preparation:
1.In a bowl, mix the portobellos with the olive oil, balsamic vinegar, garlic, onion powder and salt. Marinate for 20 minutes.
2.Heat a grill pan at medium heat and cook the portobellos until they are soft.
3.For the puree, process the avocado with the coriander, the Eva® Mini French lettuce, the lemon juice, the salt and the pepper in a food processor. While it is being processed, add the olive oil and continue until obtaining a smooth puree. Reserve.
4.Heat the corn tortillas on a comal and assemble the tacos by placing a little mashed lettuce, portobello, minced Eva® Mini French lettuce, red onion and pieces of avocado.
