Spidey Spicy Tacos

Ingredients

• 1 head DOLE® Red Cabbage
• 1 tablespoon achiote seasoning
• 2 teaspoons olive oil
• ¾ teaspoon kosher salt
• 3 large portobello mushroom caps
• 8 (6-inch) white corn tortillas
• 1 DOLE® Avocado, peeled, pitted and thinly sliced
• 1 DOLE® Lime, juiced (about 2 tablespoons) plus additional wedges for garnish (optional)
• 1 garlic clove, minced
• 1 cup DOLE® Shredded Lettuce
• ½ cup DOLE® Shredded Carrots
• ½ cup roasted salted pepitas
• ¼ cup thinly sliced DOLE® Red Onion
• 2 tablespoons fresh cilantro leaves
• Plant-based sour cream (optional)

Directions

1. Prepare outdoor grill for direct grilling over medium heat. Place cabbage, core side down, on a cutting board; cut 1 (¾-inch-thick) steak from center (reserve remaining cabbage for another use).
2. Whisk seasoning, oil and ¼ teaspoon salt in a small bowl; brush over both sides of mushrooms and cabbage.
3. Place mushrooms and cabbage on hot grill rack; cover and cook 8 minutes or until tender and grill marks appear, turning once. During last minute of cooking, place tortillas on hot grill rack; cover and cook 1 minute or until grill marks appear, turning once. Transfer mushrooms and cabbage to a cutting board; cool 5 minutes. Thinly slice mushrooms and cut cabbage into 1½-inch pieces.
4. Mash avocado, lime juice, garlic and remaining ½ teaspoon salt with a fork in a small bowl. Makes about 2/3 cup.
5. Serve mushrooms and cabbage in tortillas topped with lettuce, carrots, pepitas, onion, cilantro, avocado mixture and sour cream, if desired. Makes 8 tacos.

Tips & tricks

Thinly slice remaining cabbage and use in your favorite coleslaw recipe or use in the DOLE® Green with Rage Pulled Chicken Grilled Zucchini Boats recipe.