Taco bout the perfect lunch! Recently, I’ve been trying to be healthier & I have found a solution to cook more instead of baking more. It really is discouraging seeing cup after cup of sugar being added to a baked good, so there are positives and negatives to seeing what goes into what you bake haha. Anyways, a recent visit at a local taco restaurant inspired me to make this scrumptious lunch. The taco was pretty simple consisting of either salmon or a fried portabello, along with a cilantro lime sauce, corn salsa, various greens, cheese, a slice of avocado, and a handful of pomegranate seeds for a ruby splash of color to top it off. I couldn’t resist but add an addicting side dish of seven layer dip on the side.

Fried Portabello Tacos

Simple mix of the following in any order:

–Fried Portabello (recipe below)

–Corn Salsa (mix together and set aside)

• 1 cup of corn
• 1 tomato
• 1/2 cup of cilantro
• 1/4 cup onions
• a tablespoon of lime
• salt and pepper for taste

-Cilantro Lime Ranch (blend the following and set aside)

• 1/4 cup cilantro
• 1/4 cup mayo
• 1/4 cup sour cream
• 1/4 cup milk
• 2 tbsp ranch
• 1 tsp lime juice

-Various Greens

• 1/2 Cabbage, shredded
• 1-2 Green Bell Peppers, sliced
• 2 Avocados, thinly sliced

-2 cups of your favorite shredded cheese

-1 Pomegranate, deseeded

Fried Portabello

Ingredients:

• 1 pound portabello mushrooms, sliced (remove stems/gills)
• 2 cups flour
• 2 cups panko (Japanese breadcrumbs)
• 1 cup egg wash (2 eggs whisked)
• oil as needed, for frying

Directions:

1. Fill a pan with oil and heat as you get the rest of the set up ready
2. Lay out three bowls and fill according with 2 cups flour, 2 eggs whisked, and the last bowl with the panko
3. Coat each mushroom with flour, then dip it into the egg wash bowl, and lastly in the breadcrumbs to coat it evenly
4. Fry in the oil until golden brown & place onto a plate lined with paper towels to soak up the oil