So...not meaty. Smoked paprika with a little sweet is magic in the making. I first learned this trick when I saw a chef sprinkling shoestring fries with smoked paprika, granulated sugar and salt. Highly addictive and delicious.
I save sweets for my dirty desserts moments and have opted to use a sprinkling of coconut sugar and grated carrots for these barbecue portobello tacos. You can always use a bit of maple syrup or brown sugar if you please if you do not have coconut sugar. If you are really going au naturel, blend up a few dates with some hot water to add.
6 each taco shells (corn, whole wheat, rice flour, almond meal)
4 each Large Portobello Caps
1 Tbsp Coconut Sugar
1 small can, Chopped Tomatoes
1 Tbsp Smoked Paprika
1/2 tsp Cumin
1/2 cup Cilantro, Chopped
4 Carrots, grated
1 Tbsp Olive Oil
3 Cloves Garlic, minced
1 tsp Salt
1/2 tsp Black Pepper
1/3 cup Red Onion, diced
2 Tbsp Olive Oil
Juice of 1 Lime
1/2 to 1 cup Crumbled Cojita cheese (feta is great too!)
1. In a large flat bottomed skillet, sweat red onion with garlic in 1 TBSP olive oil.
2. Clean mushrooms and slice into 1/2 inch strips.
3. In a large bowl combine mushrooms with salt, pepper, paprika, cumin and olive oil, massage to coat mushrooms.
4. Turn skillet to high and add mushrooms.
5. Sautee for 4 minutes and then add grated carrots.
6. Add chopped tomatoes and simmer until mushrooms are tender.
6. Add juice of lime and cilantro.
7. Sprinkle skilled with cheese and place under broiler to melt.
8. Spoon mixture into taco shells or soft tacos and enjoy!
*Taco Shell Trick: Place soft shells on the oven rack, draped to create a shell like shape.
Toast in the oven for 4 minutes and remove carefully, allowing shell to crisp as it cools.