Vegetarian Tacos
2 Large Yellow Onions (Sliced)
1 Yellow Pepper (sliced)
1 Orange Pepper (sliced)
1 Red Pepper (Sliced)
3 Large Portobello Mushroom (cleaned)
Salt
Pepper
2 tbsp faijita seasoning
4 Tbsp of Avocado Oil
Vegan Butter
Limes (Optional)
Corn Tortillas
- Heat cast iron skillet or grill to high heat
- In a large bowl toss peppers and onions in 3 tbsp of oil then salt and pepper. Put onions and peppers on hot skillet/grill, tossing occasionally. Cook until onions are translucent.
- Brush the mushrooms with oil and put in another skillet/grill on high heat. Cook on each side for about 4-5 minutes. After mushrooms are cooked sprinkle with fajita seasoning. Take mushrooms off grill and slice.
- Warm tortillas on grill. Brush with butter, salt and lime (optional).
- Place sliced mushrooms in tortilla topped with cooked peppers and onions. Enjoy.
Tequila Lime Shrimp Tacos
3 lbs of shrimp deveined and shelled
½ cup tequila
Juice and zest of two limes
Salt
Pepper
2 Tbsp of Avocado Oil
Flour Tortillas
- Heat cast iron skillet or grill to high heat
- In a large plastic bag toss shrimp, lime juice, lime zest, salt, pepper and tequila. Set in refrigerator for 20 minutes.
- Drizzle oil on hot skillet/grill and add shrimp to cook on high heat. Do not empty juice from bag on to grill. Cook shrimp about 2-3 minutes on each side or until shrimp curl and are no longer translucent.
- Grill flour tortillas. Add shrimp to tortilla top with Ranch Avocado Sauce. Enjoy.
Ranch Avocado Sauce
2 large avocadoes
1 tbsp Ranch Dressing Seasoning
½ cup of sour cream
¼ tsp of cayenne pepper (optional)
½ cup milk (to consistency)
- Mix first 4 ingredients in food processor and pulse adding milk slowly until right consistency is achieve.
- Refrigerate util ready to use. Enjoy.