Grilled portobello tacos with salsa verde

Serves 6

Marinade

• 1/3 cup canola oil
• 3 Tbs. balsamic vinegar
• 1 tsp. black pepper

Tacos

• 6 large portobello mushroom caps
• 6 6-inch soft corn tortillas
• 2 avocados, sliced
• 2 cups chopped tomatoes
• 3 cups shredded cabbage
• Fage strained Greek yogurt (pronounced Fay-yeh, very thick, according to our friend Anna Protopappas)

Salsa Verde

• 4 tomatillos, chopped (or 1 cup canned)
• 1 large green bell pepper or wp: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

Directions

Marinade

1. combine all ingredients in small bowl.

Tacos

1. Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.

Salsa Verde

1. Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.
2. 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.