Grilled Portobello Tacos With Salsa Verde

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1/3 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

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