A delicious dish infused with Latin American flavors from the Argentinian Chimichurri Sauce to the Mexican Salsa Verde.


  • 12 corn tortillas
  • 6 portobello mushrooms
  • 3 medium tomatoes, diced
  • 2 cups shredded cabbage
  • 2 avocados, sliced
  • 1 teaspoon lemon juice
  • 1 teaspoon extra virgin olive oil
  • dash of salt
  • 3 cloves garlic, minced
  • ¼ cup fresh parsley, finely chopped
  • 2 teaspoons dried oregano
  • ½ teaspoon red pepper flakes (optional, for spicy dish)
  • 2 teaspoons Bragg's Liquid Aminos
  • 2 tablespoons lemon juice
  • 2 tablespoons pure grape juice (no added sweetener)
  • ¼ cup extra virgin olive oil
  • 4 tomatillos
  • 1 poblano chile
  • 1 bunch fresh cilantro
  • 1 white onion
  • 2 cloves garlic
  • ½ teaspoon salt


  • To prepare the portobellos: Mix all of the ingredients for the Chimichurri Sauce except Bragg's Liquid Aminos. Cut the mushrooms into ½ inch strips and marinate for 10 minutes in the Chimichurri Sauce. Heat a frying pan and sauté the mushrooms for 10-15 minutes, turning frequently until cooked (soft). Add the Bragg's Liquid Aminos a few minutes before removing from heat.
  • Salsa Verde: Place all of the Salsa Verde ingredients in a blender and blend at low speed until well mixed.
  • Topping: In a medium bowl, add the cabbage and diced tomato. Season with 1 teaspoon of lemon juice, 1 teaspoon of olive oil, and a dash of salt. Mix well.
  • Warm the tortillas and layer the portobello mushrooms, toppings, avocado, and Salsa Verde on top. Enjoy! ¡Buen provecho!

Ready in about 1 hour
Makes 6 Servings

About the Author

Desiree Kröper

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