YIELD: 6 Tacos
TIME: 30 Minutes
Ingredients
1 lb of whole portobello mushrooms
2 tablespoon olive oil
2 cloves garlic, minced
1-2 jalapeños, thinly sliced
Pico de gallo
1-2 avocados, sliced
6 collard green leaves
Cilantro, fresh chopped
1/2 avocado, pit removed
1 tablespoon fresh chives
1 teaspoon fresh dill
1 clove garlic
1/2 teaspoon onion powder
1/2 cup vegan mayo
2 teaspoon apple cider vinegar
1/2 cup Kite Hill Plain Unsweetened Yogurt
Method
Step 1.
Rinse portobello mushrooms and dry thoroughly. Cut lengthwise into strips.
Step 2.
Heat 1 Tbsp olive oil in a pan over medium-high heat, and add portobello strips. Pour additional 1 Tbsp olive oil over the mushrooms, and add garlic, salt and pepper. Let cook on each side until browned, about 3-4 minutes per side.
Step 3.
To make dressing, combine all ingredients in a food processor or high powered blender and blend until smooth.
Step 4.
Rinse collard greens. Chop off tough stems and set aside.
Step 5.
To assemble, place 2-4 mushroom strips in each collard green leaf, then top with pico de gallo, jalapeño slices, avocado, dressing, and finish with cilantro.This recipe uses:
Kite Hill Plain Unsweetened Greek Style Yogurt
