Harissa Mushroom Lettuce Tacos

Ingredients

• Portobello mushrooms

  raw

  3 mushroom, whole or 252g

• Harissa

  New York Shuk

  4 Tbsp or 48g

• Olive oil

  3 tbsp or 41g

• Cumin seed

  1 tsp, ground or 3g

• Onion powder

  1 tsp or 2g

• Romaine lettuce

  raw

  6 leaf outer or 168g

• Avocado

  raw

  2 fruit or 402g

• Tomatoes

  red, raw

  ¼ cup, chopped or sliced or 45g

• Red onion

  Melissa's

  ¼ cup chopped or 40g

• Lime juice

  2 tbsp or 30g

• Salt

  table

  1 dash or 0.4g

• Cilantro

  raw, coriander leaves

  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.