4 Mucci Farms Portobello Mushrooms
4-6 corn tortillas
2 tbsp. (30 ml) sweet onion, finely diced
1 ½ cups (375 ml) avocado
Salt and pepper
Half a charred lime
1 cup (250 ml) Mucci Farms Natural Organic Heirloom Tomatoes (yellow and green), finely diced
5 ½ inch slices fresh pineapple rounds
5 ½ inch slices of fresh mango
2 tbsp. (30 ml) olive oil
1 tbsp. (15 ml) jalapeno, finely diced (or more depending on desired heat level)
2 tbsp. (30 ml) fresh cilantro, chopped
Salt and pepper to taste
Half a charred Lime
2 tsp. (10 ml) cumin
1 tsp. (5 ml) smoked paprika
1 tsp. (5 ml) ground coriander
½ tsp. (2.5 ml) garlic powder
¼ tsp. (1 ml) chipotle powder
¼ cup (60 ml) olive oil
In a small bowl mash avocado. Stir in onions and lime juice. Season with salt and pepper to taste.
Preheat BBQ to 500°F.
Brush pineapple and mango with olive oil and grill for 15 minutes with the lid open, until charred on both sides. Slice limes in half and grill each side face down until blackened, 10 minutes.
Cut cooled pineapple and mango into ½ inch chunks and transfer to a medium bowl. Add tomatoes, jalapeno and cilantro. Squeeze half a lime into mixture and season with salt and pepper to taste.
In a small bowl stir together spice blend ingredients. Generously brush mushrooms with mixture. Grill whole mushrooms for 15 – 20 minutes. Slice mushrooms into long ¼ inch strips. Warm tortillas.
To Make taco – spread tortilla with avocado mixture, top with a few slices of mushroom, top with a generous spoonful of salsa. Top with fresh cilantro sprigs. Serve with charred lime wedges.