Portobello Mushroom Tacos

Ingredience

12 corn tortillas

1 batch Grilled Portobello Mushrooms (page 173), cut into ¾-inch-wide strips

1 batch Salsa Verde (page 26)

Diced red onion

Shredded romaine lettuce

Pokyny

1. Heat the tortillas one at a time on a dry, nonstick skillet over medium heat, turning frequently, until they are soft and pliable.

2. To serve, put a few of the mushroom strips in the center of a tortilla and top with some of the salsa verde. Garnish with the red onion and romaine lettuce. Fold the tortilla in half over the filling. Repeat for the remaining tortillas.