Roasted Portobello & Avocado Tacos with Corn Salsa Recipe | healthyGFfamily.com

Ingredients

• 3 large portobello mushroom caps (stem cut off)
• 1-2 tablespoons extra virgin olive oil
• ½ teaspoon chili powder
• ¼ teaspoon salt
• ¼ teaspoon ground cumin
• 1 clove garlic (minced)
• 1 teaspoon lime juice (optional)
• *Option: if you don't like spices or want to switch it up
• 1 15.25 oz can corn (drained and rinsed)
• 2 tablespoons olive oil
• ½ cup red onion (finely chopped)
• ½ cup cilantro (chopped)
• 1 teaspoon lime zest (grated lime rind)
• 2 tablespoons fresh lime juice
• 1 teaspoon kosher salt
• 1 green jalapeño (de-seeded and finely chopped)
• Gluten-free flour or corn tortillas
• Avocado (sliced)