Portobello Tacos With Serrano Avocado Crema

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 extra-virgin olive oil

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

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

FOR SERVING

8 grain-free tortillas (I use Siete brand)

6 radishes, cut into matchsticks

Fresh cilantro leaves

Directions

MAKE THE SERRANO AVOCADO CREMA: In a blender or using an immersion blender in a wide-mouth jar, combine the crema ingredients and blend until smooth. Set aside.

MAKE THE SLAW: In a medium bowl, combine the slaw ingredients and toss to combine. Set aside.

COOK THE MUSHROOMS: In a medium bowl, combine the sliced mushrooms, 1 tablespoon of the oil, and the tapioca flour. Gently toss to coat. In a large skillet (preferably cast-iron), heat the remaining 2 tablespoons oil over medium-high heat until the oil just begins to shimmer. Working in batches so as not to overcrowd the pan, add the mushrooms in a single layer and cook until golden brown on both sides, 2 to 3 minutes per side. Add more oil to the pan for the additional batches if it becomes dry. Transfer the cooked mushrooms to a plate as you finish the batches.

RETURN all the mushrooms to the pan and reduce the heat to medium-low. Add the coconut aminos and season with the cumin, chili powder, oregano, salt, and black pepper. Toss gently to combine, allowing the sauce to caramelize, about 2 minutes. Remove from the heat and set aside.

TO SERVE: One at a time, place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook for about 30 seconds on each side.

(Alternatively, you can char the tortillas directly over a gas flame for a few seconds using tongs.)

FOR each taco, place a small amount of the slaw on a warm tortilla and 3 or 4 mushroom slices. Top with a dollop of the crema, then add some radish matchsticks and cilantro leaves.