Texas Smoked Portobello Mushroom Tacos

Get ready for a taste of Texas in this unique vegan dish, where tender smoked portobello mushrooms are served in crispy tacos with a tangy slaw.

🛒 Ingredients

• 4 cups Portobello mushrooms
• 2 cups Smoking chips
• 1/2 cup Vegan BBQ sauce
• 2 tbsp Lime juice
• 1 bunch Cilantro
• 1 cup Red cabbage
• 1 cup Red onion
• 2 cups Jalapeño peppers
• 8 tacos Tortillas
• 1 cup Avocado
• 1/2 cup Vegan sour cream
• 1 tsp Salt
• 1 tsp Black pepper
• 2 tbsp Olive oil

👨‍🍳 Instructions

1. 1

   Step 1: Preheat your smoker to 225°F (110°C) and set the wood chips.

2. 2

   Step 2: Clean the portobello mushrooms and remove the stems.

3. 3

   Step 3: Smoke the mushrooms for 2 hours, turning them every 30 minutes.

4. 4

   Step 4: While the mushrooms are smoking, prepare the slaw by chopping the red cabbage and red onion.

5. 5

   Step 5: In a small bowl, mix together the lime juice and vegan BBQ sauce.

6. 6

   Step 6: Once the mushrooms are done smoking, brush them with the lime juice mixture.

7. 7

   Step 7: Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.

8. 8

   Step 8: Assemble the tacos with smoked mushrooms, slaw, and a dollop of vegan sour cream.

9. 9

   Step 9: Garnish with cilantro and serve immediately.

💡 Pro Tips

Make sure to use fresh and high-quality ingredients, and don't overcook the mushrooms. Store the leftover slaw in the refrigerator for up to 3 days.

📊 Nutrition per Serving