Ultimate Farmers Market Tacos
Vegan
(2 Servings)
6 large whole Rainbow Swiss Chard Leaves, destemmed (reserve stems for garnish)
1/2 tsp Paprika
Salt
Avocado Oil
4 large Portobello Caps, destemmed
About 5 Kale Leaves, destemmed, julienne
1 Shallot, sliced thin
6 Garlic Cloves, minced
1 ripe Avocado
1 small Tomatillo, small diced
Juice of ¼ a Lime
Favorite Hot Sauce
Directions:
Pre-heat a grill or cast-iron grill plate.
Rub the portobellos in enough avocado oil to evenly coat the whole mushroom well. Season with paprika and salt.
Once the grill is hot, put the portobellos on gill side up. Turn the grill down to a medium heat and grill the mushrooms on both sides until cooked well, about 5 minutes each side. (You can also finish cooking the mushrooms in a 400°F degree oven if needed.)
While the mushrooms are cooking, cut the avocado in half an take out the pit. Scoop out each half with a spoon, into a small bowl. Add a pinch of salt, the diced tomatillo and the lime juice. Mash the avocado mixture with a fork until the consistency is smooth. Set this aside.
Put a large sauté pan on high heat. Add 1 tbsp of avocado oil and shallots. Stir the shallots for about 1 minute then add the minced garlic. Sauté for about 3 minutes or until the shallots and garlic is translucent. Add a pinch of salt and add the cut kale. Stir and cook the kale until it is wilted, about 3 minutes, then set aside.
Once the mushrooms are cooked, using a sharp knife, slice them very thin. Lay the Rainbow Swiss Chard leaves on a plate and fill with the thinly slice mushroom, the sautéed kale, mashed avocado, your favorite hot sauce, and the reserved Swiss Chard stems, very thinly sliced.
Roll it like a burrito or eat it like a taco. Enjoy!
