Harissa Mushroom Lettuce Tacos

Ingredients

• Mushrooms

  Portabella, raw

  3 mushroom, whole or 252g

• Harissa

  New York Shuk

  4 Tbsp or 48g

• 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. Trim and discard the portobello stems, quickly rinse if sandy, and pat very dry.
2. Whisk the harissa with half of the olive oil, cumin, and onion powder. Brush all over the mushrooms and let stand 15 minutes.
3. Mash the avocados, then fold in half the tomatoes, half the red onion, lime juice, a pinch of salt, and one-quarter of the cilantro. Set aside.
4. Heat the remaining oil in a large skillet over medium-high. Sear the mushrooms until browned, about 3 minutes per side.
5. Transfer to a board and rest 2–3 minutes, then slice across the caps.
6. Fill each lettuce leaf with sliced mushrooms and a spoonful of guacamole. Top with the remaining tomatoes, red onion, and cilantro.