Lime Cilantro Portobello Tacos
- 2 large portobello mushrooms
- 3/4 cup shredded purple cabbage
- 1 avocado
- 1 bunch cilantro
- 1 jalapeno pepper, thinly sliced and de-seeded
- 1/3 cup fresh squeezed lime juice
- 1/3 cup canna oil
- 1/2 tsp sea salt
- Rinse and thoroughly clean portobello mushrooms
- Prepare mushroom marinade by combining canna oil, fresh squeezed lime juice, 1 tablespoon finely chopped cilantro and 1/2 teaspoon of sea salt
- You’ll want to marinate the mushrooms for as long as possible, at least 2 hours. To marinate, place mushrooms and marinade in a large plastic ziplock, give them a few shakes and refrigerate.
- When mushrooms are marinated, grill them over medium heat until cooked through (a couple of minutes on each side)
- Assemble tacos by laying tortillas with slices of the grilled portobellos, slices of avocado, cilantro, cabbage and jalapeno. Squeeze with lime juice. Serve hot and enjoy!
Throw anything you have in your fridge into this recipe for a nice lunch or dinner that will keep you medicated for a few hours!
- 1 tbsp cornstarch
- 1 1/2 cloves garlic, crushed
- 2 tsp chopped fresh ginger
- 1/4 cup canna oil
- 1 head of broccoli, chopped
- 1/2 cup snow peas
- 3/4 cup julienned carrots
- 1/2 cup halved green beans
- 2 tbsp soy sauce
- 2 1/2 tbsp water
- 1/4 cup chopped onion
- 1/2 tbsp salt
- In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons canna oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
- Heat remaining 2 tbsp canna oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
- Serve alone or on a bed of rice.