ROASTED PORTOBELLO TACOS WITH CHIMICHURRI SAUCE

Post date: Feb 18, 2016 4:22:00 PM

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 4

INGREDIENTS

For the Portobello Taco Filling

½ cup orange juice

2 tbsp. agave

2 tbsp. soy sauce

1 tbsp. olive oil

¼ tsp. black pepper

3 garlic cloves, minced

4 large or 6 medium Portobello caps, sliced

1 red onion, sliced into strips

For the Chimichurri Sauce

1 cup fresh parsley

¼ cup fresh cilantro

¼ cup olive oil

2 tbsp. red wine vinegar

1 tbsp. lime juice

1 tsp. ground cumin

½ tsp. red pepper flakes (optional)

¼ tsp. salt

¼ tsp. black pepper

For Serving

8 crispy taco shells

Shredded lettuce

Diced tomato

Diced avocado

INSTRUCTIONS

Prepare the Portobello Filling

Stir orange juice, agave, soy sauce, olive oil, garlic and pepper together in small bowl. Place portobellos and onion strips in a shallow dish and pour marinade over top. Allow to marinate for at least 30 minutes at room temperature, or up to 12 hours in the refrigerator.

Preheat oven to 400º. Place portobello mixture in baking dish, along with marinade. Bake 20 minutes, flipping once about half way through.

Prepare the Chimichurri Sauce

Place all ingredients into food processor and blend to a uniform consistency, stopping to scrape down sides of bowl as needed.

Prepare the Tacos

Divide portobello filling among shells and top with lettuce, tomato, avocado and chimichurri sauce.