Vegan Tacos with Cornmeal-Fried Portobello Mushrooms

These tacos feel decadent because the mushrooms are fried, but they’re fully plant-based and free from regret.

1/2 cup cornmeal
1/4 cup brown rice or spelt flour
1/2 Tbsp Old Bay seasoning
Pinch of salt
1 cup almond milk
3 portobello mushrooms, sliced, with gills removed
Oil for frying
2 ears corn, kernels cut off
1 red bell pepper
1 avocado, sliced or mashed, as is your preference
Cashew sour cream
4 corn tortillas, toasted

View the full recipe at Our Chaotic Kitchen →