2 Avocados pitted and quartered keeping the skin on
2 Portobello mushrooms, stems removed
2 Jalapeño peppers, thinly sliced
1 Bunch cilantro, stems removed
1 Can black beans, Drained and rinsed
1 bunch spring onions, halved
1 Small head of red cabbage, shredded
2 limes cut into wedges
1 Package soft corn tortillas
Instructions
Start your grill so it gets hot and if you are using charcoal allow any starter fluid to burn off.
Wash and prepare all fresh vegetables. As for the sweet corn. I peeled back (Do not remove) the husk and removed the hair. Then I covered them back up with the husk and dunked them into water. I then put them in the microwave for 5 minutes to allow them to steam in their husk. I peeled the husk back again for grilling.
For the avocados, I brush mine with a little olive oil. However, you do not need to do this if you don’t want to.
Bring your corn, mushrooms, avocado, and onions out to the grill. Grill your vegetables until they are done. The avocados only need 2 minutes per side.
The grilling time of the other vegetables will vary. The corn and the mushrooms will need the most time, about 7-10 minutes. The onions will probably need 3-5 minutes.
Depending on the size of your grill you may need to cook them separately.When your vegetables are finished grilling.
Remove to kernels from the corn, thinly slice the red onion, remove the skin from the avocados and slice the mushrooms into ½ inch slices.
Heat your taco shells either in a dry skillet over the stove or in a microwave.
Build your tacos.
Enjoy
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/grilled-avocado-vegetable-tacos/