• Ingredients:
  • 8oz of FunGuy portobello mushrooms
  • 1 white onion
  • 2 garlic cloves
  • 2 cups watercress
  • 2 avocados
  • ½ bunch cilantro
  • 6 tablespoons olive oil, divided
  • 1 teaspoon paprika
  • ½ teaspoon coarse salt
  • 2-3 limes, juiced
  • 1 teaspoon chili flakes
  • salt
  • 12 5-inch corn tortillas

This week’s recipe is all the FunGuy wants to taco ‘bout with everyone! 

Our big juicy portobello mushrooms have been sliced, spiced, and sautéed for these corn tortillas and  layered on top of fresh peppery watercress. We’ve included a quick saucy homemade salsa of cilantro, lime, olive oil, and chili flake to spoon on top for a little added kick!

DIRECTIONS:

  1. Brush off any debris from the FunGuy portobello mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Thinly slice the mushroom caps and place them into a large bowl. Dice the onion and set aside. Mince the garlic and add to the mushrooms. Wash the watercress thoroughly under cool water, shake off, and trim the ends before setting aside. Open the avocados and thinly slice them. Wash the cilantro, drain off excess water, and roughly chop before transferring it to a separate bowl from the mushrooms. 
  2. Season the mushrooms with 3 tablespoons of the olive oil, paprika, salt, and the juice of one lime. Toss well to coat and let marinate while preparing the sauce. 
  3. Add 2 tablespoons olive oil, lime juice, chili flakes and 2/3 of the diced onion to the bowl with the chopped cilantro. Mix well and season with salt to taste. Set aside.
  4. Heat a pan over medium-high heat and add the remaining tablespoon of olive oil. Once the olive oil is hot, add the mushrooms to the pan in a single layer, cooking about 5-7 minutes, turning half way through to get both sides golden browned. Remove the mushrooms from the pan, place them in a dish, and cover them to keep them warm. Keep the pan on the stove top. 
  5. Reduce the heat to medium-low heat. Lay a couple of the tortillas in the pan and allow them to warm and lightly brown on each side, about 30 seconds on each side. Transfer to a plate and cover with a warm paper towel or warm clean dish towel to keep warm. 
  6. To assemble, layer the watercress in the middle of the tortilla and top with the sautéed mushrooms, avocado slices, a spoonful of sauce, and more diced onion on top if desired. 

Have a Fun meal!