Mushroom Tacos

The addition of mushrooms in this dish makes these tacos scrumptious.

Ingredients

For the portobello mushrooms

•    1 pound of portobello mushrooms

•    6 collard green leaves

•    1 tsp of onion powder

•    1 tsp of ground cumin

•    ¼ cup of spicy harissa

•    3 tbsp of olive oil, divided

For the guacamole

•    2 tbsp of chopped red onions

•    2 ripe avocados, medium

•    1 tbsp of chopped cilantro

•    2 tbsp of lemon juice

•    2 tbsp of chopped tomatoes

•    A pinch of salt

Instructions

•    Remove the stems from the Portobello mushrooms.

•    Thoroughly rinse the mushrooms, and dry them.

•    In a fresh bowl, add harissa, cumin, 1½ tbsp olive oil, and onion powder. 

•    Brush the mushrooms with the harissa mixture, ensuring the edges are well-coated.

•    Let the mushrooms marinate for 15 minutes.

•    While the mushrooms are marinating, you can prepare the guacamole. Cut the avocados in half, and remove the flesh.

•    In a bowl, mash the avocados, and add the chopped tomatoes, lemon juice, red onion, salt, and cilantro.

•    Remove the stems from the collard greens. Wash the leaves, and place aside.

•    When the mushrooms are done marinating, heat 1½ tbsp of olive oil in a skillet over medium heat.

•    Now, add the portobello mushrooms to the skillet and cook for 3 minutes.

•    Flip them over and cook for 3 more minutes.

•    Remove from heat and allow the mushrooms to rest for a couple of minutes before slicing them.

•    Fill the collard green leaves with the sliced mushrooms. Add guacamole along with additional chopped tomatoes and cilantro if desired.

•    Serve.