Vegan Radish Mushroom Tacos on the Grill with Fresh Salsa
We have had a weird spring this year. Lots of rain lately and it’s been colder than usual so last night was the first night we have had a chance to use the grill in a long while. This is a pretty simple recipe.
For the salsa you need:
- 4 cups cherry tomatoes (we used yellow tomatoes last night but any will work)
- 1/2 cup cilantro
- 2 tbsp chili powder
- 1 tea sp oregano
- 1 tea sp cumin
- salt to taste
- cayenne to taste for a spicy kick
Just simply mix all ingredients in food processor and then you have fresh salsa.
For the tacos:
- 2 cups chopped radishes
- 1 dozen mushroom caps (small package of mushrooms)
- 1/4 of a red onion
- 2 limes
- pinch of salt
- fresh cilantro to garnish
- soft taco shells
Use a large piece of aluminum foil to make a packet to grill the radishes in. Put the chopped radishes in the center of the packet. Squeeze the juice of both limes over the radishes and add a dash of salt. toss the lime halves on top of the radishes and fold the edges of the foil over to seal the packet. Wash your mushrooms and remove the stems. Then use a skewer adding alternating pieces of red onion and mushroom caps. The mushroom skewers are ready for the grill. The radishes will need a little longer to cook then the mushrooms so add the radish packet to the grill first. Grill with the lid closed to hold in the heat. Total grilling time should be about 20 minutes.
