Description
These Grilled Portobello Mushroom Tacos are a delicious vegetarian twist on traditional tacos, featuring flavorful grilled portobello mushrooms, fresh toppings, and a zesty lime dressing. Perfect for a meatless meal option that doesn’t skimp on taste!
Ingredients
Scale
Mushroom Marinade:
- 4 large portobello mushroom caps, cleaned and stems removed
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Taco Assembly:
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco (optional)
- Lime wedges for serving
Instructions
- Mushroom Marinade: In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and black pepper. Brush the mixture over both sides of the portobello caps.
- Grilling: Preheat a grill or grill pan to medium-high heat. Grill the mushrooms for 4-5 minutes per side, or until tender and slightly charred. Remove from the grill and let rest for 2 minutes before slicing into strips.
- Taco Assembly: Warm the tortillas on the grill for 30 seconds per side. Assemble tacos by dividing the sliced mushrooms among tortillas, then top with shredded cabbage, avocado slices, cilantro, and queso fresco if using. Serve immediately with lime wedges.
Notes
- For a vegan option, omit the queso fresco or use a plant-based alternative.
- You can also add pickled red onions for extra tang and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 230
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 10 mg
