Weeknights can be tough to put together an easy and delicious meal, but these tacos are simple and satisfying.
*Time Saving Tip* Make the salsa and guacamole on the weekend. (Store bought in a pinch)
2-3 per person corn tortillas
3 larger portobello mushrooms- sliced into chunky strips
1 large onion- sliced into chunky strips
2 gloves of garlic- finely chopped
2 Tablespoons of Olive Oil (substitute, splash of white wine, water or vegetable broth)
1 teaspoon of ginger, fresh or jared.
Drizzle of sriracha
1 teaspoons of vegan mayo (optional)
Pre heat the over to 400
Sauté the garlic, onions and mushrooms (instead of oil, add a splash of white wine, water or vegetable broth, the juice and liquid in the onions and mushrooms will release to finish off the cooking.) Add the drizzle of sriracha once the veggies are looking happy.
While cooking away, place the tortillas on a baking dish and bake until crispy, about 7-10 minutes.
When finished, get your assembly line ready: take out the salsa, guacamole, vegan mayo and plates. Add the tortillas to the plates, add a thin layer of guac, top with sautéed veggies, add a heaping spoonful of guacamole, dab of vegan mayo and cover in salsa.
Voila! Tacos made easy and dinner is served.
*Time Saving Tip* Keep all topping in jars or tupperware for an easy clean up.