VEGAN PORTOBELLO TACOS

1. Preheat the grill or a grill pan over medium-high heat.

2. Remove the stems from the portobello mushroom caps and wipe them clean with a damp cloth. Slice the mushrooms into thin strips.

3. In a large bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the sliced mushrooms and toss to coat.

4. Place the mushrooms onto the preheated grill or grill pan and cook for 3-4 minutes per side, or until they are tender and lightly charred.

5. While the mushrooms are cooking, warm the tortillas in a dry skillet or on the grill for about 30 seconds per side.

6. To make the lime crema, combine the vegan sour cream, lime juice, minced garlic, salt, and black pepper in a small bowl. Stir until well combined.

7. To assemble the tacos, divide the cooked portobello mushrooms, sliced bell pepper, sliced red onion, and avocado slices among the warm tortillas. Top each taco with a dollop of lime crema and a sprinkle of chopped fresh cilantro.

8. Serve hot with lime wedges on the side.

NOTES:

• You can also use a regular sauté pan if you don't have a grill or grill pan.

• The lime crema can be made ahead of time and stored in the fridge for up to 3 days.

• If you don't have vegan sour cream, you can substitute with vegan yogurt or blended cashews.