What I love about these tacos…

  • Delicious, oh so delicious!!!
  • Vegetarian or Vegan-friendly


4 soft taco shells (wheat or corn)


Collard Greens – gluten-free option

1 large organic portobello mushroom

2 TBS organic cold-pressed avocado oil

2-3 TBS tamari or low-sodium soy sauce

2-3 cloves minced garlic

1 cup shredded organic red cabbage

2 cups cherry organic tomatoes – cut in half

¼ cup chopped up organic cilantro

1 ripe organic avocado – sliced

¼ cup organic shredded cheese or soft goat cheese – optional

1 lime – cut up into wedges


Prep time: 25 minutes



First, choose your shell…lay them flat out ready to fill. If you are using the collard leaves you will need to prep these first…see below.

  1. Pick the best collard leaves, trim off the white stalk not attached to green leaves.
  2. Soak leaves in warm water with vinegar for a few minutes, this helps bring the green to room temperature which makes the greens more pliable to fold.
  3. Rinse and dry leaves thoroughly.
  4. For one wrap use two leaves. Overlap the leaves half-way. The *filling will go in the middle. Fold edges in and roll like a burrito.


Cooking Portobello Mushroom

  1. Combine tamari/soy sauce, minced garlic in a bowl. Place mushroom in a dish and pour marinade over portobello mushroom (belly up). Optional: Let mushroom marinade for one hour.
  2. Heat avocado oil in a skillet and then place portobello mushroom with marinade in it. Grill for approximately 3-5 minutes each side.
  3. Once grilled slice mushroom into pieces


Filling the Tacos

  1. Place portobello mushroom slices, diced tomatoes, shredded cabbage, avocado slices, cheese*optional, cilantro.
  2. Take a lime wedge and squeeze lime juice on top of filling.
  3. This is one of my favourite taco sauces: Cashew Sour Cream. It is crazy easy to make, absolutely delicious and the perfect topping for tacos.