Portobello Mushroom Asada Street Tacos
Simple and delicious and sure to bring family and friends together, this Portobello Mushroom Asada Street Tacos made with Bubbies Sauerkraut is a party favorite, plus it's chock full of veggies.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Blender
- Skillet
- Measuring spoon
- Spatula
- Tongs
- Citrus press
- Plate
- Serving platter
Ingredients
- 4 Portobello Mushrooms
- ½ small Pineapple, about 1 ½ cups chopped
- 1 Lime, juiced
- 1 Orange, juiced
- 1 large Shallot, thinly sliced
- ¼ cup Fresh Cilantro, chopped
- 2 tbsp. Soy Sauce, low sodium
- 1 ½ tsp. Ground Cumin
- 1 tsp. Smoked Paprika
- 3 Chipotle Chiles in Adobo Sauce (optional)
- ½ tsp. Salt
- 2 Avocados
- ⅓ cup Bubbies' Naturally Fermented Sauerkraut, chopped
- 2 Limes, juiced
- ½ tsp. Black Pepper
- 1 large Shallot, chopped
- Corn Tortillas
- Fresh Cilantro
- Pickled Onions (optional)
- Jalapenos, thinly sliced (optional)
- Lime Wedges
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