Crock Tacos

    Chop. Low. Leave. Return. Tacos.

    GF. V. SF. NF.



    4 large portobello caps (cut into thick slices or half slices)

    1 onion (sliced)

    1 16 oz jar of your favorite salsa

    1 tsp salt

    1 tsp pep

    1 tbsp cumin


    1 cup shredded carrots

    1/4 cup vegan mayo (I use Follow Your Heart Soy Free Vegenaise)

    1 tbsp lime juice

    1 tsp chili powder

    (Mix and keep in fridge until serving)


    Corn tortillas

    Guac & chips (duh)


    Oil up the inside of your crock

    Line the bottom with onion slices

    Add the shrooms

    Pour on the salsa

    Season with salt, pep, and cumin

    Set to low for 8 hours (this is really flexible - I have set this at 7am, returned from work at 6, and it still turns out perfect)

    Serve in a corn tortilla (I throw mine on the cast iron griddle for 2ish minutes a side), top with slaw - plays nice with chips & guac

    Vicious Variations:

    The best add-ins: chopped green chilies for a kick or sliced bell peppers for a fajita style taco

    Sound Mate:

    Yngwie Malmsteen - Rising Force

    It will rip your mind (these tacos)

    copyright © 2019 Filthy Batch

    Killer Recipes. Scratch Made. Real Food. Gluten Free. Vegan. Soy Free. Filthy Batch.