Roasted Portobello Tacos

Get ready for Taco Tuesday! Or, honestly, any day because you’ll want to enjoy Roasted Portobello Tacos all week long!

My love for tacos is not a new affair. Evidence here, here, and here. There was once a time where I ate tacos for three meals a day for at least two weeks… Best days of my life. Ok, ok maybe I’m waxing poetic here but tacos are definitely my love language.

Roasted Portobello Tacos | AreYouKitchenMe.com

When it comes to tacos, everyone has their preferences. Spicy or mild. Saucy or dry. Creamy or tangy. Corn or flour. Ah yes, the age old corn vs. flour tortilla debate…

Personally, I am a fan of corn tortillas but I’m extremely picky about quality. I prefer to make my own corn tortillas but if I do buy them, they must be authentic and made fresh. The international grocery store is usually a good place for tasty tortillas but I recent discovered a new brand that I am in love with!

Roasted Portobello Tacos | AreYouKitchenMe.com

Maria & Ricardo’s tortillas are made with minimal natural, non-GMO ingredients. The company has also always been owned by Mexican families, giving me peace of mind that the recipe is in the best hands. While they have a full line of flour, corn, whole wheat, and gluten free tortillas (all of which can be found at your local Whole Foods!), my favorites are the taco- sized corn tortillas. This variation is made with both corn and wheat flour, which gives them the perfect texture. They taste fresh and authentic and don’t break when you load them up with fillings!

Roasted Portobello Tacos | AreYouKitchenMe.com

Speaking of fillings… I desperately wanted to keep it simple with this recipe. But alas, being the massive overachiever that I am, I loaded up my tortillas with all the accouterment. If you do nothing else, make just the mushrooms and the green sauce. I promise that alone will make for some of the best tacos of your life.

Roasted Portobello Tacos | AreYouKitchenMe.com

In between huge bites of four tacos, I said to John: “these are the best tacos I’ve ever made.” I’m confident that is not an overstatement.

Roasted Portobello Tacos

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 6-8 tacos

Get ready for Taco Tuesday! Or, honestly, any day because you’ll want to enjoy Roasted Portobello Tacos all week long!

Ingredients

    Mushrooms:
  • 4 large portobello mushroom caps, dark gills removed
  • 1 Tbs. balsamic
  • 1 Tbs. soy sauce
  • 1 Tbs. olive oil
  • Chimichurri:
  • 1½ cups fresh parsley
  • ½ cup fresh cilantro
  • ½ cup olive oil
  • 2 Tbs. red wine vinegar
  • 2 cloves garlic, minced
  • 1 Tbs. capers
  • Pinch red pepper flakes
  • Assembly:
  • 6-8 Maria and Ricardo’s taco-sized corn tortillas
  • 1 avocado, sliced
  • Radishes, sliced
  • Tofu feta, optional*

Instructions

  1. Preheat oven to 425F. Lightly oil or spray a baking sheet lined with parchment paper or a silicone mat.
  2. Slice the mushrooms into 3/4'” strips and place in a large bowl. Add the balsamic, soy sauce, and oil and toss gently to coat all of the mushroom pieces. Place the mushrooms on the prepared baking sheet and roast for 12 minutes, until tender.
  3. Meanwhile, add all of the chimichurri ingredients to a food processor (I use a mini one) and pulse to combine. Set aside in the fridge until ready to use.
  4. To assemble the tacos, toast the tortillas in a very hot pan or over an open flame until pliable and lightly charred. Place 2-4 pieces of mushroom, a few slices or avocado, and a drizzle of chimichurri in each shell. Garnish with radishes and tofu feta, if desired. Enjoy!

Notes

I used this recipe for the tofu feta but I’ll be honest, it's not my favorite. I would recommend using significantly less vinegar and a bit more salt. I’m going to keep working on my own recipe and let you know if I come up with something good!

https://www.areyoukitchenme.com/roasted-portobello-tacos/

I was compensated for this post but as always, all opinions are honest and 100% my own. Thank you for supporting the brands that make this blog possible!

Grilled Peach + Avocado Salad

Summer is almost over! Soak up the last bit of summer flavors by firing up the grill for an easy and delicious Grilled Peach + Avocado Salad!

Grilled Peach + Arugula Salad | AreYouKitchenMe.com

It feels like summer is slipping through our fingers like warm sand on the beach… I try not to spend too much time anticipating cooler months, I have enough anxiety and depression in my life without that kind of negativity. Unlike most of my female millennial peers, I do not pine for the pumpkin months. Born in July, I’ve just always been a summer baby.

That’s why all summer long, I pack my tote bags full of fresh fruits and veggies at the weekly farmers market. There’s just nothing better than fresh, local produce. Except maybe big, sweet, juicy peaches from Georgia…

When I saw that the Peach Truck was coming to Columbus this year, I had to get in on it. (Totally not a promo for them, I just love their peaches!) Because you can only buy them in half-bushel (25 pounds!) boxes, we had a lottttt of peaches to eat through. I also picked up a pound of their fresh Georgia pecans, which I am OBSESSED with.

Grilled Peach + Arugula Salad | AreYouKitchenMe.com

I had to get creative to use up all our fuzzy little peach friends… I asked for peach recipe ideas on IG and someone recommended grilled peached with ice cream. Yum. But with all the syrupy sweet fruit we’d been eating, I was craving something a little more savory. So I fired up the grill (ok, John actually does that because I don’t mess with fire…) and tossed on some ripe-but-still firm peaches and avocados. You don’t want the ones that are melt-in-you-mouth, fall-apart-tender juicy because they won’t hold up on the grill. Don’t worry, grilling fruit softens them, brings out their natural sweetness, and adds a bit of caramelization.

Grilled Peach + Arugula Salad | AreYouKitchenMe.com

Here’s to soaking up the last of summer’s warmth, sun, and sweet, sweet peaches.

Grilled Peach + Avocado Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 3-4 servings

Summer is almost over! Soak up the last bit of summer flavors by firing up the grill for an easy and delicious Grilled Peach + Avocado Salad!

Ingredients

  • 2 peaches, quartered
  • 2 avocados, quartered
  • 2 cups arugula
  • 1 small head of fennel, thinly sliced
  • ½ cup toasted pecans
  • Dressing
  • 1½ Tbs. olive oil
  • 1 Tbs. red wine vinegar
  • 1 tsp. agave nectar or honey
  • ½ tsp. Dijon mustard
  • Salt + pepper to taste

Instructions

  1. Heat a grill to medium-high heat. Brush the grates of the grill with high-heat oil (vegetable or avocado). Brushing the peaches and avocados too if you are worried about sticking.
  2. Place the peaches and avocados on the grill, one of their cut sides down. Cook for about 5-6 minutes, turning carefully to char each side. Keep brushing lightly with oil if they things get sticky.
  3. Wisk the dressing ingredients together in a small bowl or jar. Add a pinch of salt and pepper, taste, and adjust if necessary.
  4. Assemble the salad: toss the arugula and fennel in a large bowl with half of the dressing. Divide greens between plates and place peaches, avocados, and pecans on top. Pour over more dressing if desired. Garnish with fennel tops.
https://www.areyoukitchenme.com/grilled-peach-avocado-salad/

Blueberry Salsa

Red, white, and… blueberries?! Patriotic colors, plenty of crunch, a pop of sweet, and a subtle heat pack this Blueberry Salsa full of star-spangled flavor!

Blueberry Salsa | AreYouKitchenMe.com

This Independence Day isn’t like years past. I can’t say I feel the same swell of pride waving an American flag or hearing the national anthem as I used to. I debated even mentioning it publicly because I don’t want this blog to be political or polarizing. But it’s important to acknowledge what is going on in our country that used to welcome those seeking refuge and prosperity with open arms. It’s important to give voice to those who have had theirs taken away.

We used to boast the words “melting pot” when talking about our country’s ability to mix and mingle so many distant cultures. When we think of the Statue of Liberty, we think of our great-great grandparents coming from across oceans to build a better future for their family. But now families are being ripped apart or turned away simply because of where they come from. If you’re as disturbed by the news as I am, I encourage you to get involved with local activist groups, call your representatives, or make a donation- I chose the ACLU for their history and reputation.

I won’t dive any deeper into this tragic and sensitive subject but I hope you’ll keep fellow human citizens of this Earth in your hearts as you celebrate the freedom not everyone will have the chance to experience.

Blueberry Salsa | AreYouKitchenMe.com

On the topic of embracing foreign concepts in a place we already know and love, let me slowly ease you into the idea of a fruity salsa…. (Ok, that segue felt gross and distasteful please forgive me.) You’ve probably heard of mango salsa. Maybe even pineapple salsa. Why not Blueberry Salsa? Hopefully, you can hang in to hear me out. I mean, what’s not to love…

Blueberry Salsa | AreYouKitchenMe.com

Truly, this Blueberry Salsa hits all of the taste spots:

  • Sweet
  • Tangy
  • Spicy
  • Salty
  • Crunchy
  • Herby
  • Fresh

To go for the full red, white, and blue effect, I chopped up a jicama and added it to the bowl. Honestly, I just added it for the color but WOW. It added so much crunch and lightness; I honestly don’t think chips would love this dip nearly as much without it. But If jicama is intimidating (read this article to learn just how easy it is!) or if you can’t find it at your local store, I suspect some radishes would make a great peppery stand-in.

Blueberry Salsa | AreYouKitchenMe.com

Try something new this year for America’s Independence Day! Buy and peel a massive jicama. Add some blueberries to your salsa. Say hello to your new neighbors from another country. Whatever you do, do it with love. Happy Fourth, friends!

Blueberry Salsa

Prep Time: 15 minutes

Total Time: 15 minutes

Red, white, blue, and delicious! Patriotic colors, plenty of crunch, a pop of sweet, and a subtle heat pack this Blueberry Salsa full of star-spangled flavor!

Ingredients

  • 1 pint blueberries
  • 4 large tomatoes, seeded and diced
  • ½ large jicama, peeled and diced into cubes (or sub radishes)
  • 1 bunch cilantro, finely chopped
  • ½ red onion, finely chopped
  • 1 jalepeño, minced
  • 1 lime, zest and juice
  • 1 tsp. salt

Instructions

  1. Add all of the ingredients to a large bowl and mix. For best flavor, let sit for a few hours in the fridge before serving.
https://www.areyoukitchenme.com/blueberry-salsa/

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