Portobello Tacos With Serrano Avocado Crema | GF/DF/SF | Umami

Ingredients

• FOR THE SERRANO AVOCADO
• CREMA
• 1 large avocado
• 1 serrano pepper, seeded and roughly chopped
• ¼ cup fresh cilantro leaves
• 3 tablespoons freshly squeezed lime juice (about 1½ limes)
• 3 tablespoons unsweetened full-fat coconut milk (sub Greek yogurt if you are not dairy-free)
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• FOR THE SLAW
• 5 cups thinly shredded red cabbage (about 1 small head)
• 1 tablespoon freshly squeezed lime juice (about ½ lime)
• ¼ teaspoon kosher salt
• FOR THE MUSHROOMS
• 4 large portobello mushrooms, cleaned and cut into ½-inch-wide slices 3 tablespoons extra-virgin olive oil, divided, plus more as needed 1 tablespoon tapioca flour
• 1 tablespoon coconut aminos
• ½ teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon dried oregano
• FOR SERVING
• 8 grain-free tortillas (I use Siete brand)
• 6 radishes, cut into matchsticks
• Fresh cilantro leaves