Beer Marinated Portobello Mushroom Tacos with Avocado Corn Salsa recipes
Ingredients
- 1½ cups (360 ml) vegan pale or blonde ale (Ground Breaker Brewing IPA No. 5 and Brunehaut Bio Blonde are both vegan and gluten-free)
- Juice of 1 lime
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 4 portobello mushrooms, stemmed, gills scraped, cut into 1-inch (2.5 cm) slices
- sunflower oil
- 6 to 8 corn tortillas (or small flour tortillas)
- 2 avocados, pitted, peeled, and diced
- 1 cup (140 g) corn kernels (fresh or thawed frozen)
- 1 cup (50 g) chopped fresh cilantro
- ½ cup (135 g) chopped red onion
- 2 tablespoons lime juice
- 1 tablespoon chopped jalapeño
- salt
Instructions
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