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Portobello Tacos by Heather Tobey


- 2 large portobello mushrooms, sliced 

- 1 serrano pepper, chopped

- 1 Tbsp coconut oil

- red cabbage, shredded

- 1 avocado, diced

- corn tortillas

- 1 lime

- 1/2 tsp cumin

- cilantro, chopped

- s + p


Heat coconut oil in large panon medium-medium high. As the pan heats, squeeze juice of half a lime over chopped cabbage, sprinkle with salt, and mix well. Once the pan is heated, add sliced mushrooms and serrano pepper along with salt and pepper to taste. Cook until tender and juices begin filling bottom of pan, add cumin, and cook for 2-3 more minutes. Heat corn tortillas and fill with sauteed mushrooms, cabbage, avocado, cilantro and sprinkle with spritz of lime juice to finish. Enjoy!

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