Grilled Portobello Tacos With Salsa Verde

From Vegetarian Times April 2010. Juicy, earthy portobellow mushrooms make these tacos a mouthwatering treat. Don't worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).

• Ready In: 50 mins
• Yields: 6 Tacos

Ingredients

• Marinade

• 1⁄3 cup canola oil
• 3  tablespoons  balsamic vinegar
• 1  teaspoon black pepper

• Tacos

• 6  large portabella mushrooms, the caps
• 6 (6 inch)  corn tortillas, soft
• 2  avocados, sliced
• 2  cups tomatoes, chopped
• 3  cups cabbage, shredded
•  vegan sour cream (optional)

• Salsa Verde

• 4  tomatillos, chopped (or 1 cup canned)
• 1  large green bell pepper, roughly chopped (can also use poblano chile)
• 1  bunch cilantro, fresh leaves only, use a large bunch
• 1  medium onion, chopped
• 3  garlic cloves
• 3  teaspoons  organic sugar or 3  teaspoons  agave nectar
• 1 1⁄2 teaspoons canola oil
• 1  teaspoon pepper
• 1⁄2 teaspoon salt

Directions

1. Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
2. To make Tacos: Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
3. To make Salsa Verde: puree all ingredients in food processor 1 minute, or until smooth. Pour sals over mushroom strips, and let stand 5 to 10 minutes.
4. Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.