Roasted Portobello Tacos with Chimichurri Sauce

These vegan roasted portobello tacos are packed with flavor and topped with a vibrant chimichurri sauce. Perfect for a quick and delicious weeknight dinner or weekend meal.

Ingredients:

• 4 large portobello mushrooms, stemmed and sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small corn tortillas, warmed
• 1 cup fresh cilantro leaves, chopped
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• Lime wedges, for serving

Instructions:

Preheat the oven to 400F 200C

In a bowl, toss the portobello mushrooms with olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper until evenly coated

Spread the seasoned mushrooms in a single layer on a baking sheet lined with parchment paper

Roast in the preheated oven for 15-20 minutes or until tender, flipping halfway through

While the mushrooms are roasting, prepare the chimichurri sauce by blending together: 1 cup fresh parsley leaves 1/4 cup fresh cilantro leaves 2 cloves garlic 2 tablespoons red wine vinegar 2 tablespoons olive oil Salt and pepper to taste Blend until smooth and set aside

Once the mushrooms are done, assemble the tacos by placing a few slices of roasted portobello mushrooms onto each warmed tortilla

Top with chopped cilantro, sliced red onion, and avocado slices

Drizzle with chimichurri sauce and serve with lime wedges on the side