Grilled Portobello Tacos with Salsa Verde

• 13 cup canola oil
• 3 Tbs. balsamic vinegar
• 1 tsp. black pepper
• 6 large portobello mushroom caps
• 6 6-inch soft corn tortillas
• 2 avocados, sliced
• 2 cups chopped tomatoes
• 3 cups shredded cabbage
• Vegan sour cream, optional
• 4 tomatillos, chopped (or 1 cup canned)
• 1 large green bell pepper or poblano chile, roughly chopped
• 1 large bunch fresh cilantro, leaves only
• 1 medium onion, chopped
• 3 cloves garlic
• 3 tsp. organic sugar or agave nectar
• 1 1/4 tsp. canola oil
• 1 tsp. pepper
• 1/2 tsp. salt

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

canola oil, balsamic vinegar, black pepper, portobello mushroom, corn tortillas, avocados, tomatoes, cabbage, sour cream, green bell pepper, fresh cilantro, onion, garlic, sugar, canola oil, pepper, salt

Taken from www.vegetariantimes.com/recipe/grilled-portobello-tacos-with-salsa-verde/ (may not work)