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