| Yield: 9 tacos, with leftover dips | Time: 1 hour plus 1 hour marinade |

Ingredients

portobello asada-style

3 large portobello mushrooms, stems removed

2/3 cup fresh orange juice (about 2 oranges)

1/3 cup fresh lime juice (about 3 limes)

1/3 cup soy sauce (or tamari for gluten free)

1/3 cup + 2 tablespoons sunflower oil (or other mild oil), divided

1 tablespoon maple syrup

2 teaspoons cumin powder

1 large jalapeño

3 cloves garlic

1/2 cup cilantro leaves

1/2 teaspoon salt

1 tablespoon red wine vinegar

for serving

corn tortillas

white onion, finely chopped

pickled jalapeños

radishes, finely sliced

lime wedges

hot habanero salsa, if desired

pico de gallo salsa

3 ripe tomatoes

1/4 white or red onion

1 jalapeño

2 tablespoons cilantro leaves

2 limes, juiced

1/2 teaspoon salt

easy avocado salsa

1 ripe avocado

1/2 cup cilantro

1 lime, juiced

1/2 teaspoon salt

6 tablespoons water

creamy chipotle tahini

1/2 cup tahini paste

1/2 cup water

2 limes, juiced

2 chipotles in adobo sauce + 4 tablespoons of adobo sauce (from can)

1 teaspoon salt

Preparation

Prepare the portobellos: Juice the oranges and limes, and combine with the soy sauce, maple syrup, cumin, and 1/3 cup of the oil. Slice the jalapeño in half, discard the seeds, chop into fine pieces, and add to the marinade. Finely mince the garlic cloves and cilantro. Add to the marinade, reserving 1 tablespoon of garlic and 1/4 cup of cilantro.

Whisk the marinade to combine, and pour over the mushrooms in a large dish. Place in fridge to marinate for 1 hour.

Mix the remaining garlic and cilantro with 1/2 teaspoon of salt, 2 tablespoon of oil, and the red wine vinegar. Set aside. This will be spread on top of the finished portobello steaks.

Preheat the oven to 425F.

In the meantime, make the salsas. For the pico de gallo, finely chop the tomatoes and onion into uniform pieces. Seed the jalapeño as before, and finely mince with the cilantro. Mix in a bowl with the lime juice and salt. Taste the salsa with a tortilla chip, adjust seasonings to taste, and set in the fridge.

For the easy avocado salsa, combine all ingredients in a blender, adding more water if necessary to create a creamy, pourable consistency. Place in a bowl or jar, and store in the fridge.

For the creamy chipotle tahini, finely chop the chipotles and add to a bowl with the other incredients. Whisk to combine, adding more water if desired. Place in the fridge.

Once the mushrooms have marinated at least an hour, heat an oven-proof pan over medium-high heat, or over a hot grill. Once the pan is very hot, add the mushrooms. Flip after a few minutes to sear the other side. Once seared, add about a cup of the marinade to the pan and place in the oven for 20 minutes. They should cook down but still be juicy.

While the mushrooms are in the oven, prepare the other serving ingredients — slice the radishes and limes, chop the onion, and warm the tortillas (I like to do this right on the gas burner, but you could also wrap them in a damp towel and place them in the oven for a few minutes). Place your prepared salsas out with the toppings, and clean up the kitchen.

Remove mushrooms from oven. Transfer to a cutting board, slice into strips, and slather with the reserved cilantro-oil-garlic mixture. Let everyone make and dress their own tacos!

Zero-waste tips

• Purchase mushrooms from the farmers market, or in bulk from the store, to avoid plastic.

• Instead of discarding the extra mushroom marinade, use it for a second round of mushrooms or some cubes of tempeh.

• Buy your seasonings in bulk where possible, using your own container.

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