Description
These Grilled Portobello Mushroom Tacos are smoky, juicy, and bursting with bold flavors. Meaty portobello caps are marinated in a zesty blend of spices, grilled to perfection, and tucked into warm tortillas with vibrant toppings. Perfect for Meatless Mondays, summer BBQs, or anytime you’re craving plant-based comfort food with a punch.
Ingredients
Scale
Ingredients
For the mushrooms:
- 4 large portobello mushroom caps, cleaned and stems removed
- 3 tablespoons olive oil
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
For the tacos:
- 8 small corn or flour tortillas, warmed
- 1 cup shredded red cabbage
- 1 ripe avocado, sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup crumbled feta or vegan cheese (optional)
- Lime wedges, for serving
Optional toppings:
- Pickled red onions
- Jalapeño slices
- Vegan chipotle mayo or regular sour cream
Instructions
Instructions
- Prepare the marinade:
- In a small bowl, whisk together olive oil, soy sauce, lime juice, garlic, smoked paprika, cumin, chili powder, salt, and pepper.
- Marinate the mushrooms:
- Place the mushroom caps in a shallow dish or zip-top bag.
- Pour the marinade over the mushrooms, ensuring both sides are coated.
- Let marinate for at least 20 minutes, flipping halfway.
- Grill the mushrooms:
- Preheat grill or grill pan over medium-high heat.
- Grill the mushrooms gill side down first for about 5-6 minutes, then flip and grill another 4-5 minutes until tender and lightly charred.
- Remove from grill and slice into thick strips.
- Assemble the tacos:
- Place a few slices of grilled portobello into each warm tortilla.
- Top with shredded cabbage, avocado slices, cilantro, cheese (if using), and any additional toppings you love.
- Serve immediately:
- Squeeze fresh lime juice over the top and enjoy warm.
Notes
Notes
- For extra smokiness, grill the tortillas directly on the flame for a few seconds.
- You can swap portobellos for cremini or king oyster mushrooms if desired.
- Leftover grilled mushrooms can be stored in the fridge for up to 2 days and make great additions to bowls or salads.
- Prep Time: 25 minutes (including marinating)
- Cook Time: 10 minutes
- Category: Main Course, Tacos
- Method: Grilling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg (if using dairy cheese)