Fulfill your taco cravings with this healthy portobello mushroom alternative with collard greens instead of tortillas!
Portobellos are known as natural cancer-fighters and protectors of the immune system. The anticancer properties are believed to be due to phytochemicals within mushrooms that have positive effects on cell death, growth and proliferation of healthy cells, lipid metabolism, and immune response.
High intake of cruciferous vegetables, like collard greens, has consistently been associated with a lower risk of developing colorectal, lung, and prostate cancer.
Avocados are rich in cancer-fighting carotenoids, which are most plentiful in the dark-green portion of the flesh that’s closest to the skin. Avocados provide nearly 20 essential health-boosting nutrients, including potassium, vitamin E, B vitamins, and folic acid.
Dig in and fight cancer in your kitchen with this delicious vegan taco recipe.
Vegan, Gluten Free, Dairy Free, Vegetarian
1 lb (450g) portobello mushrooms
1/4 cup (60g) spicy harissa, or use a mild harissa
3 TBS olive oil, divided
1 tsp ground cumin
1 tsp onion powder
6 collard green leaves
2 medium ripe avocados
2 TBS chopped tomatoes
2 TBS chopped red onion
1 1/2 to 2 TBS lemon or lime juice
pinch of salt
1 TBS chopped cilantro
1. Remove the stem of the portobellos. Rinse mushrooms and pat dry.
2. Mix harissa, 1 1/2 tablespoons olive oil, cumin, and onion powder in a bowl. Brush each mushroom with the mixture, making sure to cover the edges of the mushroom as well. Let mushrooms marinade for 15 minutes.
3. While the mushrooms are marinating, prepare guacamole. Halve and pit the avocados and scoop out the flesh.
4. Mash avocados and mix in chopped tomatoes, red onion, lemon juice, salt, and cilantro. Set aside.
5. Rinse collard greens. Chop off the tough stems and set aside.
6. When the mushrooms are done marinating, heat 1 1/2 tablespoons of olive oil in a skillet or sauté pan over medium-high heat.
7. Place the portobello mushrooms in the pan and cook for 3 minutes.
8. Flip over and cook for another 2 to 3 minutes. Each side should be browned.
9. Turn off the heat and let the mushrooms rest for 2 to 3 minutes before slicing.
10. Take a collard green leaf and fill it with a few slices of portobello. Add guacamole, chopped tomatoes, cashew cream, and cilantro to your liking.