A Garden's Portobello Mushroom Tacos

• 8 Corn Tortillas, (or your favorite tortillas)
• 4 Portobello Mushrooms
• 2 Lacinato Kale Leaves
• 2 medium-sized Sweet Potatoes
• Fresh Parsley or Kale Sprouts
• 1 Ripe Avocado
• 2 Limes
• 2 tbsp. Plain Greek Yogurt or Aquafaba Mayonnaise
• 1 tbsp. Dijon Mustard
• 1 tbsp. Maple Syrup, (substitute with honey)
• 1/4 cup Olive Oil
• Pickled Onions (optional) (...easy homemade recipe above!)
• Salt & Pepper to taste

‍

1. Preheat oven to 450F.
2. Peel and dice the sweet potatoes. Drizzle with a little olive oil (about 1 teaspoon). Bake for 30-40 minutes, until tender and crisp on the outside.
3. In the meantime, mash the ripe avocado in a small bowl. Then, stir in the juice of 1 lime, the plain greek yogurt or vegan mayo, and salt & pepper to taste. Set aside.
4. If using corn or flour tortillas, heat each tortilla up in a cast iron skillet or nonstick pan for 1-2 minutes on each side until flexible. Set them aside wrapped up in a kitchen towel.
5. Whisk together the dijon mustard, honey, and olive oil in a separate small bowl. Add salt and pepper to taste. Set aside.
6. Thickly slice the portobello mushroom into 4-5 slices per mushroom. In a ziploc bag, toss together the prepared sauce (above) and the mushroom slices. (Optional: Allow to marinate for 30 minutes.)
7. On a pan lined with parchment paper, evenly distribute the mushroom slices. Roast for 4-6 minutes on each side.
8. While the mushrooms are roasting, either sauté or roast the lacinato kale leaves (chopped into bite-sized pieces) until tender yet still slightly crisp.
9. To serve: In each warm tortilla, spread about 1 tablespoon of the creamy avocado sauce on the tortilla. Then, add 2 slices of roasted portobello mushroom, then a small handful of sweet potato, a little sautéd kale, and freshly chopped parsley or kale sprouts. Garnish with pickled onions & lime slices.

‍