MUSHROOM TACOS

• 6 large portobello mushrooms

• 1.5 tbs tomato paste

• 1 tsp smoked paprika

• ½ tsp cumin

• ½ tsp coriander

• ½ tsp oregano

• ¼ tsp sea salt

• 3 garlic cloves minced

• 4 tbs orange juice

• 2 tbs lime juice

• 1 tbs olive oil

1. Mix up the sauce in a bowl or freezer bag

2. Mix everything together and add to a freezer bad

3. Put fridge marinade for 30 minutes

4. Brush oil into a griddle pan

5. Place the mushrooms stalk side down

6. Turn cook another 10 minutes

7. Slice the mushrooms when ready to serve

8. Heat the tacos

9. Spread on smashed avo

10. Add salsa