Dill & Truffle Portobello Tacos
Here’s what you will need:
- Dill & Truffle Cheeze
- corn tortillas
- jar of pickled red onions
- 3 portobello mushrooms
- 1 bunch of cilantro
- 2 jalapeños
- 1 lime
- 1/2 cup of corn starch
- 1 tsp each salt and pepper
- 1/2 tsp turmeric
- 1/2 cup almond milk
Heat oven to 350 degrees F. Put down some parchment paper on a baking sheet. Slice your mushrooms into batons about 1/2 inch thick.
Pour the almond milk into a low dish or bowl, place the cornstarch into a similar separate dish. Add the salt, pepper and turmeric into the cornstarch and mix to combine.
Dip your mushroom slices into the almond milk then dredge through the cornstarch mixture and place on the parchment-lined baking sheet. Bake in the oven until golden brown (about 15-20 minutes).
Slice jalapenos into thin rounds and cut lime into wedges.
Warm tortillas as per package instructions.
Other nice add-ons include pickled pepperoncini peppers, shredded cabbage, lettuce or kale.
PRO TIP: Mix and match any Spread’em cheeze you fancy. They all work well for this. Tacos ar such a fast and easy way to make healthy meals so don’t be shy! Play around!
