Harissa Mushroom Lettuce Tacos

Ingredients

• Portobello Mushrooms

  Mushrooms - Melissa's

  16 oz or 454g

• Harissa, Spicy

  Cava Mezze

  4 tbsp or 56g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Onion powder

  Spices

  1 tsp or 2g

• Lettuce

  Romaine or cos, raw

  6 leaf outer or 168g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Tomatoes

  Red, ripe, raw, year round average

  ¼ cup, chopped or sliced or 45g

• Red Onion

  Vegetables - Melissa's

  ¼ cup chopped or 40g

• Lime juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Remove the stems from the portobello mushrooms, rinse, and pat dry.
2. In a bowl, mix harissa, half of the olive oil, cumin, and onion powder. Brush the mixture over the mushrooms for even coverage and let marinate for 15 minutes.
3. Mash the avocados and mix with half of the chopped tomatoes, half of the red onion, lime juice, salt, and one-fourth of the cilantro to prepare the guacamole. Set aside.
4. Heat the remaining olive oil in a skillet over medium-high heat. Cook the mushrooms for 3 minutes on each side until browned.
5. Allow the mushrooms to rest for 2 to 3 minutes before slicing.
6. Fill each lettuce leaf with sliced mushrooms and guacamole, then top with the remaining chopped tomatoes, red onion, and cilantro.