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April 21, 2017

Beer-Marinated Portobello Tacos

Kristy Turner/ But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over, courtesy of The Experiment Publishing

  • It's time to pop open a bottle of beer and start cooking! Chris Miller

Serves 8

Ingredients

For the tacos

1 1/2 cups (340ml) pale or blonde ale
Juice of 1 lime
1 teaspoon ground cumin
1/2 teaspoon garlic powder
4 portobello mushrooms, stemmed, gills scraped, cut into 1-inch slices
Sunflower oil, for cooking 6 to 8 corn tortillas (or small flour tortillas)

For the avocado-corn salsa

2 avocados, pitted, peeled and diced
1 cup (225g) corn kernels (fresh or thawed frozen)
1 cup (large bunch) chopped fresh cilantro (coriander)
1/2 cup (115g) chopped red onion
2 tablespoons lime juice
1 tablespoon chopped jalapenó
Salt to taste, optional

Preparation

1. Combine the beer, lime juice, cumin and garlic powder in a shallow baking meal. Add the portobello strips and toss to fully coat. Marinate for 30 minutes, moving the strips around every 10 minutes.

2. While the portobello strips are marinating, make the salsa. Combine all the ingredients in a bowl, cover, and chill until ready to use.

3. Heat a large frying pan, preferably cast iron, over medium heat. Add a couple of teaspoons of oil and tilt the pan around to evenly coat the bottom. Add about half of the portobello strips and cook for 10 to 15 minutes, turning every few minutes, until tender and slightly charred, and most of the liquid has been absorbed. Transfer the strips to a plate or bowl and cover with aluminum foil. Add another couple of teaspoons of oil to the pan and repeat with the remaining strips.

4. Heat a griddle or frying pan over medium heat (or just clean the pan you cooked the portobello strips in and reuse it). Cook the tortillas for 30 to 60 seconds on each side, placing them on a plate and covering with aluminum foil when they’re done.

5. To serve, place a few portobello strips in a tortilla and top with the avocado-corn salsa. Leftovers will keep in the fridge in separate airtight containers for up to 4 days.