Portobello Steak and Squash Tacos [V + GF]

Who said tacos have to be filled with meat? You can put whatever you want in a taco to get a fiesta going! So, why not try something a little different?

These Portobello Steak and Squash Tacos are VEGAN, GLUTEN-FREE and super satisfying! They also feature some really beautiful bright and vibrant colors that simply scream summer.

The Portobello steaks are tender, juicy and pretty darn close to the real deal. The roasted squash is crispy, buttery and absolutely delicious. And don’t forget the cilantro! This green herb gives each bite of these tacos a real fresh flavor that can’t be beat!

The sun is out and you should have a taco in one hand and margarita in the other.😎🌮🍹 What are you waiting for? It’s time to get cooking!



Portobello Steak and Squash Tacos [V + GF]

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 55 minutes

Yield: 2 to 3 servings

Equipment

Sharp knife
Cutting board
Medium-sized mixing bowl
Baking sheet
Parchment paper
Small bowl
Large pan or wok (see mine!)
Spatula

Ingredients

For the squash:
1/2 butternut squash, seeded & peeled
2 Tbsp olive oil
Sea salt & pepper to taste

For the mushrooms:
3 Tbsp balsamic vinegar
2 Tbsp coconut aminos
2 twist of sea salt grinder
6 oz portobello mushrooms (2 large/3 medium), wiped clean
1 Tbsp olive oil
1 clove garlic, minced

For the tacos:
6 small corn tortillas
1 bunch fresh parsley, washed and dried

Instructions

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Cut butternut squash into 1/2″ cubes. Add to a medium-sized mixing bowl. Add olive oil, salt and pepper then use clean hands to mix together.
  3. Pour the squash onto the parchment-lined baking sheet, spreading in an even layer. Place squash on the top rack of the oven and set a timer for 25 minutes. Flip about halfway through.
  4. Move on to the mushrooms. Combine vinegar, aminos and salt in a small bowl. Set aside.
  5. Heat olive oil over low heat in your large pan or wok. Once warmed, add garlic and cook until fragrant.
  6. Once the garlic’s aroma is present, pour in the marinade you just prepared. Increase heat to medium and place portobello mushrooms gill-side down in the pan. Cover and set a timer for 10 minutes.
  7. When the timer goes off, flip mushrooms to cook on the other side for another 10 minutes, return the cover. At this time, stir the squash with a spatula to flip and redistribute the oil.
  8. When the timers go off, remove squash from the oven to cool and turn of the burner. Place corn tortillas in the oven for 1 to 2 minutes to warm, be careful not to leave them to long or they will be crispy and fragile!
  9. Use your spatula to transfer the portobellos to a cutting board and slice into 1/2″ wide strips. To prepare tacos: first add a layer of cilantro on each tortilla, then add desired portobello steak and squash and finally add a few more sprigs of cilantro. Enjoy!

 


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