Grilled Portobello Tacos With Salsa Verde

• 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

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.

marinade, canola oil, balsamic vinegar, black pepper, tacos, portabella mushrooms, corn tortillas, avocados, tomatoes, cabbage, sour cream, salsa, green bell pepper, cilantro, onion, garlic, sugar, canola oil, pepper, salt

Taken from www.food.com/recipe/grilled-portobello-tacos-with-salsa-verde-429908 (may not work)