Grilled Portobello Tacos with Salsa Verde

Ingredients

• 13 cup canola oil
• 3 Tbs. balsamic vinegar
• 1 tsp. black pepper
• 6 large portobello mushroom caps
• 6 6-inch soft corn tortillas
• 2 avocados, sliced
• 2 cups chopped tomatoes
• 3 cups shredded cabbage
• Vegan sour cream, optional
• 4 tomatillos, chopped (or 1 cup canned)
• 1 large green bell pepper or poblano chile, roughly chopped
• 1 large bunch fresh cilantro, leaves only
• 1 medium onion, chopped
• 3 cloves garlic
• 3 tsp. organic sugar or agave nectar
• 1 1/4 tsp. canola oil
• 1 tsp. pepper
• 1/2 tsp. salt