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
Scale
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
