1 jalapeño pepper, deseeded and chopped (or as per taste)
½ medium avocado
3 tablespoons lime juice
1 tablespoon sugar
Salt, to taste
1-2 cubes of ice (to blend)
For the tacos:
3 portobello mushrooms
1 tablespoon extra virgin olive oil
Splash of balsamic vinegar
Salt and pepper, to taste
Smoked paprika, to taste (optional)
1 cup quick picked red cabbage
6 tortillas, slightly warmed or grilled
Optional garnishes: handful of coriander, chopped green onions, avocado slices
INSTRUCTIONS
For the chimichurri sauce, place all the ingredients in a blender. Blend until you get the desired consistency, scraping down the sides in the middle if required. For a chunkier sauce, give it only a quick blitz (ice helps maintain the colour, use water to thin if needed).
Taste and adjust seasoning: Add more lime juice for zing, jalapeño for spiciness, avocado to make it creamier, or sugar for sweetness. Remove the sauce into a bowl.
Prepare the mushrooms by removing the stems and wiping the caps with a slightly wet paper towel, and cut into slices.
In a small mixing bowl, add the sliced mushrooms, olive oil, balsamic vinegar, salt, pepper, and smoked paprika (if using). Toss to coat on all sides.
Heat a pan to medium-high heat. Once hot, place the mushroom slices in the pan and sauté (about 6-8 minutes).
Assemble tacos with lightly warmed tortillas, portobello mushrooms, pickled red cabbage, and additional garnishes, if using. Serve with the avocado chimichurri sauce.
Recipe by Sprig & Vine at http://sprigandvine.in/portobello-tacos/