Portobello Mushroom Tacos with Cilantro Chimichurri

First, make the cilantro chimichurri sauce. Add the loosely packed cilantro (1 cup), loosely packed parsley (0.5 cup), olive oil (5 Tablespoons), cloves (2 garlic), red wine vinegar (1.5 Tablespoons), lime juice (1 Tablespoon), salt (0.5 teaspoon), and optional chili flakes (0.25 teaspoon) to a food processor or blender. Pulse a few times to blend together. Pour into a bowl and set aside.

Next, slice the portobello mushroom caps (3 large) into 0.5-1 inch thick slices and place into a large bowl. In a separate small bowl, whisk together the chili powder (0.5 teaspoon), garlic powder (0.5 teaspoon), salt (0.5 teaspoon), white pepper (0.5 teaspoon), cumin (0.5 teaspoon), avocado oil (1 Tablespoon), and lime juice (1 Tablespoon). Pour the seasoning mixture into the bowl of sliced mushrooms and use your hands to gently coat the mushrooms.

Lightly coat a pan with oil and turn on the heat. Add the mushrooms to the pan in a single layer and cook for 3-5 minutes on each side until browned. This will likely take two rounds of cooking. Alternatively, preheat the oven to 400F (200C) and add the mushroom slices to a parchment lined baking sheet in a single layer. Cook for 10-12 minutes until browned. Remove mushrooms from heat and set aside.

In a small bowl, mash together the avocados (2), lime juice (1 Tablespoon), salt (0.5 teaspoon) & black pepper (0.25 teaspoon) to make an easy avocado smash. Add avocado smash (1 tbsp) to each taco, top with 2-3 portobello mushrooms, shredded cabbage (0.5 cup), and about 1-2 teaspoon of cilantro chimichurri. Serve warm and enjoy!