Best diet to lose weight fast

    Mushroom Tacos

    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.

    •    Serve.