Anti Inflammatory Gluten Free Cilantro-Lime Portobello Mushroom Tacos
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Learn more →Ingredients
4 servings
For the mushrooms
- 4 large portobello mushroom caps (about 1 lb total), stems removed
- 3 tbsp olive oil, divided
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp fresh cilantro, finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the slaw
- 2 cups green cabbage, thinly shredded
- 1 tbsp fresh lime juice
- 1 tbsp fresh cilantro, chopped
- ¼ tsp salt
For the avocado crema
- 1 ripe avocado, pitted and peeled
- 2 tbsp sour cream
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the amount of sour cream used here (~1 1/2 tsp per serving) is likely fine. If you prefer to always avoid sour cream, please tap it and change its rating to Red.
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped
- ¼ tsp salt
For serving
- 8 small corn tortillas (6-inch)
- lime wedges (optional)
- sliced jalapeño (optional)
Instructions
- 1
In a large mixing bowl, whisk together 2 tbsp of the olive oil, 3 tbsp lime juice, 2 tbsp cilantro, cumin, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper until combined. Slice the portobello caps into 1/2-inch strips, add them to the bowl, and toss to coat. Let the mushrooms marinate at room temperature for 20 minutes.
- 2
While the mushrooms marinate, combine the shredded cabbage, 1 tbsp lime juice, 1 tbsp cilantro, and 1/4 tsp salt in a medium bowl. Toss well and set aside.
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