Portobello Mushroom Asada Street Tacos

Directions

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1. Slice the portobello mushrooms into thick wedges, about 1/2" thick.
2. In a large ziploc bag, add the portobello wedges, chopped pineapple, lime juice, orange juice, sliced shallots, chopped cilantro, soy sauce, ground cumin, smoked paprika, chipotle chiles, and salt. Shake well to evenly coat the mushrooms and pineapple in the marinade. Set aside for at least 15 minutes.
3. In the meantime, mash the ripe avocados, then fold in the chopped sauerkraut, lime juice, chopped shallot, salt, and black pepper.
4. Grill the mushrooms and pineapple until warm and tender, about 2-3 minutes on each side. Remove from heat.
5. Heat up the corn tortillas, then add a generous scoop of the avocado crema on each tortilla, spreading evenly.
6. Add 3-4 grilled mushrooms and some grilled pineapple on each tortilla.
7. Garnish with pickled onions and fresh cilantro, then serve warm with a lime wedge. Enjoy!