Ingredients
  • For the beer-marinated portabellos:
  • 1½ cups vegan pale or blonde ale
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 4 portabello mushrooms, stemmed, gills scraped, cut into 1-inch slices
  • Sunflower oil, for cooking
  • 6 to 8 corn tortillas (or small flour tortillas)
  • For the avocado-corn Salsa:
  • 2 avocados, pitted, peeled, and diced
  • 1 cup corn kernels
  • 1 cup chopped fresh cilantro
  • ½ cup chopped red onion
  • 2 tablespoons lime juice
  • 1 tablespoon chopped jalapeño
  • Salt to taste
Steps

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