Harissa Portobello Mushroom Tacos

Succulent, spicy portobello mushrooms are the star of these lightened up collard green tacos.

Portobello Mushrooms:
1 lb (450g) portobello mushrooms
¼ cup (60g) spicy harissa, or use a mild harissa
3 TBS olive oil, divided
1 tsp ground cumin
1 tsp onion powder
6 collard green leaves

Guacamole:
2 medium ripe avocados
2 TBS chopped tomatoes
2 TBS chopped red onion
1½ to 2 TBS lemon or lime juice
pinch of salt
1 TBS chopped cilantro

Optional Toppings:
cashew cream
chopped tomatoes
chopped cilantro

View the full recipe at Healthy Nibbles & Bits →