Mexican-Spiced Portobello Tacos

• 4 portabella mushrooms
• 4 corn tortillas
• 4 lime wedges
• Olive oil
• Cumin
• Chili Powder
• Onion Powder
• Garlic Powder or fresh crushed garlic
• Hot sauce
• Oregano

1. Mix all spices into olive oil making a thick paste (add spices to taste), add hot sauce until desired level of spicy.
2. Coat portabella mushrooms with spice mixture, let sit for one hour. Brush a little olive oil on one side of the corn tortillas.
3. Grill mushrooms on both sides until tender. Slice mushrooms into thin slices -- while slicing, grill the corn tortillas on both sides. Place mushrooms (1 mushroom's worth per corn tortilla) on olive-oil-side-up of tortilla, add a generous spoonful of guacamole and serve with a lime wedge.

portabella mushrooms, corn tortillas, lime wedges, olive oil, cumin, chili powder, onion, garlic, sauce, oregano

Taken from www.epicurious.com/recipes/member/views/mexican-spiced-portobello-tacos-50127242 (may not work)