Spicy Portobella Tacos

4		portobello mushrooms
1  tablespoon		Natural Oils Extra Virgin Olive Oil
1  tablespoon		balsamic vinegar
1  teaspoon		paprika
1  teaspoon		chili powder
1  teaspoon		cumin
1		medium red onion
8		corn or other whole grain tortillas
1  cup		cup halved cherry or grape tomatoes
1		avocado, sliced

Tip: Click on the ingredient links to learn the nutritional information for all the Spicy Portobella Tacos ingredients. The serving size for any ingredient in Spicy Portobella Tacos may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Wipe the portobellos clean with a damp cloth. Pull off the stem, and then use a butter knife to scrape out the gills.
Whisk together 1 tbsp. olive oil and 1 tbsp. balsamic. Brush both sides of portobellos with olive oil-balsamic mixture. Combine paprika, chili powder, and cumin in a small bowl and rub over both sides of mushrooms.
Heat a gas grill or grill pan to medium heat. Brush both sides of onion rounds with olive oil and season with salt and pepper. Grill until they begin to soften and caramelize, about 4 minutes per side. Meanwhile, grill mushrooms over medium heat, about 4 minutes per side, until they are juicy and tender.
Slice mushrooms into ¼-inch thick slices. Warm tortillas in the microwave. To serve, top each tortilla with portobello slices, grilled onions, tomatoes, avocado slices, and whatever cheese you want.