Description
Enjoy these flavorful Grilled Portobello Mushroom Tacos, a perfect vegetarian dinner option packed with smoky spices, fresh toppings, and a satisfying texture. These tacos feature marinated, grilled portobello mushrooms served on warm tortillas and topped with crisp cabbage, creamy avocado, and tangy queso fresco, making them a delicious Mexican-inspired plant-based meal.
Ingredients
Scale
Mushroom Marinade
- 4 large Portobello mushroom caps (stems removed)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Taco Assembly
- 8 small corn or flour tortillas
- 1 cup shredded red cabbage
- 1/2 cup crumbled queso fresco or feta cheese
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Prepare the marinade: In a small bowl, whisk together olive oil, soy sauce, balsamic vinegar, smoked paprika, ground cumin, garlic powder, salt, and black pepper until well combined.
- Marinate the mushrooms: Brush both sides of each Portobello mushroom cap generously with the marinade. Let them sit for 10–15 minutes to absorb the flavors.
- Preheat the grill: Heat a grill or grill pan over medium heat, ensuring the surface is clean and lightly oiled to prevent sticking.
- Grill the mushrooms: Place the marinated mushroom caps on the grill. Cook for 4–5 minutes per side until they are tender and have nice grill marks with a slight char.
- Rest and slice: Remove the mushrooms from the grill and allow them to rest for a few minutes. Then slice them into strips suitable for filling the tortillas.
- Warm the tortillas: Heat tortillas on the grill or stovetop until pliable and warm, about 30 seconds per side.
- Assemble the tacos: Place several slices of grilled mushroom on each tortilla. Top with shredded red cabbage, crumbled queso fresco, avocado slices, and chopped cilantro.
- Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top to add brightness.
Notes
- Add a drizzle of chipotle mayo or crema for extra flavor and creaminess.
- These tacos pair well with sides like black beans or roasted corn salsa for a heartier meal.
- To make this recipe vegan, omit the cheese or substitute with a plant-based cheese alternative.
- Use tamari to keep the recipe gluten-free and opt for corn tortillas as a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 280
- Sugar: 3g
- Sodium: 430mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg
