I really love the combination of tastes of chili and lime. It’s warm and refreshing at the same time. I used a mushroom infused olive oil and a lemon white balsamic while cooking the veggies. It made all the flavors marry together nicely. I finished off cooking everything with lime juice and cilantro. If you add the lime juice at the end, you get a more pronounced lime taste.
Chili Lime Vegan Tacos
- 1/2 of each Red Orange & Yellow Bell Pepper
- 1 Cup Mushrooms sliced
- 1 Medium Onion
- 1/2 Stalk Lemongrass
- 1 Tblsp Mushroom Infused Olive Oil
- 1 Tblsp Lemon White Balsamic Vinegar
- 1 tsp Chili Powder
- 1 Lime juiced
- 1/2 Cup Cilantro optional
- 4 Gluten-Free Tortillas
In a skillet, heat up the mushroom infused olive oil. Add the lemongrass and onions. Cook until translucent.
Add mushrooms, peppers, chili powder and lemon balsamic vinegar. Saute for 5 minutes.
Finish off with fresh squeezed lime and cilantro. Cook for another minute.
Serve on gluten-free tortilla shells and toppings of your choice.