Grilled Portobello Tacos Recipe
Introduction
Grilled Portobello Tacos offer a flavorful and satisfying vegetarian meal that’s perfect for any occasion. With smoky, spiced mushrooms and a fresh, tangy slaw, these tacos are both simple to make and delicious to eat.
Ingredients
- 1/2 cup neutral oil, plus more for grill
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 3 teaspoons fresh lime juice, divided
- 2 teaspoons kosher salt, divided
- 4 large portobello mushrooms, cleaned, stemmed, gills removed, sliced 1/2 inch thick
- 2 cups thinly sliced Napa cabbage
- 1/4 cup thinly sliced red onion
- 2 tablespoons fresh cilantro, thinly sliced, plus more for serving
- 1 avocado, thinly sliced
- 8 (5- to 6-inch) corn tortillas, warmed
- Cotija cheese, for serving (optional)
Instructions
- Step 1: In a medium bowl, whisk together the oil, chili powder, garlic powder, cumin, 1 tablespoon lime juice, and 1 1/2 teaspoons salt.
- Step 2: Arrange the mushroom slices in a single layer in a shallow glass baking dish. Pour the marinade over the mushrooms and gently turn them to coat evenly. Let marinate at room temperature for 30 minutes.
- Step 3: Meanwhile, in another medium bowl, toss the Napa cabbage, red onion, 2 tablespoons cilantro, remaining 2 tablespoons lime juice, and the remaining 1/2 teaspoon salt together to make the slaw.
- Step 4: Prepare a grill or grill pan over medium-high heat and preheat for 5 minutes. Clean and oil the grates to prevent sticking.
- Step 5: Remove the mushrooms from the marinade, letting excess drip off. Grill the mushroom slices in a single layer for 1 to 2 minutes per side, turning once, until they develop deep grill marks.
- Step 6: To assemble the tacos, place 2 slices of avocado and a handful of slaw in the center of each warm tortilla. Top with 3 to 4 grilled mushroom slices, then sprinkle with cilantro and Cotija cheese if using. Serve immediately.
Tips & Variations
- For extra smoky flavor, try adding a pinch of smoked paprika to the marinade.
- Swap Napa cabbage for shredded green or purple cabbage for a different crunch and color.
- If you like spice, add a few dashes of hot sauce or sliced jalapeños to the tacos.
- Use flour tortillas instead of corn if you prefer a softer, chewier texture.
- To keep mushrooms juicy, avoid overcooking and grill just until marked and heated through.
Storage
Store leftover grilled mushrooms and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat mushrooms briefly in a pan or microwave before assembling tacos. Slaw is best served cold and can be refreshed with a squeeze of lime juice before using.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these tacos vegan?
Yes, simply omit the Cotija cheese or use a plant-based cheese alternative.
How do I keep the tortillas from getting soggy?
Warm the tortillas just before serving and keep them wrapped in a clean kitchen towel to retain heat and moisture without becoming soggy.
Print
Grilled Portobello Tacos Recipe
- Total Time: 45 minutes
- Yield: 8 tacos 1x
- Diet: Vegetarian
Description
These Grilled Portobello Tacos offer a vibrant and flavorful vegetarian meal featuring marinated and grilled portobello mushrooms topped with a fresh cabbage slaw, avocado slices, and optional cotija cheese, all nestled in warm corn tortillas. Perfect for a quick, healthy, and satisfying outdoor-inspired dinner.
Ingredients
Marinade and Mushrooms
- 1/2 cup neutral oil, plus more for grill
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 3 teaspoons fresh lime juice, divided
- 2 teaspoons kosher salt, divided
- 4 large portobello mushrooms, cleaned, stemmed, gills removed, sliced 1/2 inch thick
Slaw and Toppings
- 2 cups thinly sliced Napa cabbage
- 1/4 cup thinly sliced red onion
- 2 tablespoons fresh cilantro, thinly sliced, plus more for serving
- 1 avocado, thinly sliced
- 8 (5 to 6 inch) corn tortillas, warmed
- Cotija cheese, for serving (optional)
Instructions
- Prepare the marinade: In a medium bowl, whisk together the neutral oil, chili powder, garlic powder, ground cumin, 1 tablespoon of fresh lime juice, and 1 1/2 teaspoons of kosher salt until combined.
- Marinate the mushrooms: Arrange the sliced portobello mushrooms in a single layer in a shallow glass baking dish. Pour the marinade evenly over the mushrooms, gently turning them to coat each slice thoroughly. Set aside at room temperature for 30 minutes to allow flavors to infuse.
- Make the slaw: While mushrooms marinate, in a medium bowl, toss the thinly sliced Napa cabbage, red onion, 2 tablespoons of fresh cilantro, and remaining 2 tablespoons of fresh lime juice. Season with the remaining 1/2 teaspoon kosher salt and mix well.
- Preheat the grill: Prepare a grill for medium-high heat and preheat for 5 minutes. Alternatively, heat a grill pan over medium-high heat. Clean and lightly oil the grill grates or grill pan to prevent sticking.
- Grill the mushrooms: Remove mushrooms from the marinade, allowing any excess to drip off. Grill the mushrooms in a single layer, turning halfway through, until they are deeply marked and tender, about 1 to 2 minutes per side.
- Assemble the tacos: Place 2 slices of avocado and a handful of the prepared slaw in the center of each warmed corn tortilla. Top with 3 to 4 grilled portobello slices. Garnish with additional fresh cilantro and a sprinkle of cotija cheese, if using. Serve immediately.
Notes
- You can substitute the neutral oil with avocado or canola oil for a similar effect.
- For a vegan option, omit the cotija cheese or replace with a plant-based cheese alternative.
- Adjust the chili powder amount according to your preferred spice level.
- Grilling the mushrooms quickly over high heat ensures they stay juicy and develop deep grill marks.
- If you don’t have a grill or grill pan, you can broil the mushrooms in the oven for 2-3 minutes per side.
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Keywords: Portobello mushrooms, grilled tacos, vegetarian tacos, mushroom tacos, healthy tacos, Mexican-inspired, grilled vegetables, summer grilling, meatless meal
