Grilled Portobello Tacos Recipe

Introduction

These grilled portobello tacos offer a smoky, flavorful vegetarian twist on a classic favorite. Marinated mushrooms and crisp cabbage slaw create a satisfying, fresh filling perfect for any taco night. Ready in under an hour, they’re easy to prepare and delicious to enjoy.

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″ 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″) corn tortillas, warmed
• Cotija cheese, for serving (optional)

Instructions

1. Step 1: In a medium bowl, whisk together the neutral oil, chili powder, garlic powder, cumin, 1 tablespoon of lime juice, and 1½ teaspoons of kosher salt to make the marinade.
2. Step 2: Arrange the portobello 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. Set aside at room temperature for 30 minutes.
3. Step 3: While the mushrooms marinate, combine the Napa cabbage, red onion, 2 tablespoons of cilantro, the remaining 2 tablespoons lime juice, and ½ teaspoon kosher salt in a medium bowl. Toss to mix well and season the slaw.
4. Step 4: Prepare your grill for medium-high heat and preheat for 5 minutes. Clean the grill grates and oil them lightly to prevent sticking. Alternatively, heat a grill pan over medium-high heat.
5. Step 5: Remove the mushrooms from the marinade, allowing excess to drip off. Place them in a single layer on the grill. Grill for 1 to 2 minutes per side, turning once, until they are deeply marked and cooked through.
6. Step 6: To assemble the tacos, place 2 slices of avocado and a handful of the cabbage slaw in the center of each warmed tortilla. Top with 3 to 4 grilled portobello slices. Garnish with fresh cilantro and cotija cheese if desired. Serve immediately.

Tips & Variations

• For extra smoky flavor, add a pinch of smoked paprika to the marinade.
• If you prefer a spicy kick, include a dash of cayenne pepper or finely chopped jalapeño in the slaw.
• Swap cotija cheese for crumbled feta or omit it for a vegan option.
• Use flour tortillas instead of corn if you prefer a softer texture.

Storage

Store leftover grilled mushrooms and cabbage slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat mushrooms gently in a skillet or microwave before assembling tacos. Keep avocado slices fresh by adding a squeeze of lime juice and storing them in an airtight container.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I grill the mushrooms ahead of time?

Yes, you can grill the mushrooms up to a day in advance. Keep them refrigerated and reheat gently before serving to maintain flavor and texture.

What can I use if I don’t have a grill?

If you don’t have a grill, a grill pan or cast-iron skillet on the stovetop works great. Heat it over medium-high heat and cook the mushrooms as directed to get nice sear marks and smoky flavor.

Grilled Portobello Tacos Recipe

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4.5 from 94 reviews

These Grilled Portobello Tacos are a vibrant and flavorful vegetarian dish featuring marinated and grilled portobello mushrooms, crisp cabbage slaw, fresh avocado slices, and tangy cotija cheese, all wrapped in warm corn tortillas. Perfect for a light yet satisfying meal that bursts with smoky, spicy, and fresh flavors.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 50 minutes
• Yield: 8 tacos 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

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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

• 2 cups thinly sliced Napa cabbage
• 1/4 cup thinly sliced red onion
• 2 tablespoons fresh cilantro, thinly sliced, plus more for serving

Assembly

• 1 avocado, thinly sliced
• 8 (5 to 6 inch) corn tortillas, warmed
• Cotija cheese, for serving (optional)

Instructions

1. Make the marinade: In a medium bowl, whisk together the neutral oil, chili powder, garlic powder, cumin, 1 tablespoon of lime juice, and 1 1/2 teaspoons of kosher salt until well combined.
2. Marinate the mushrooms: Arrange the sliced portobello mushrooms in a single layer in a shallow glass baking dish. Pour the marinade over the mushrooms, gently turning the slices to coat them evenly. Set aside at room temperature for 30 minutes to absorb flavors.
3. Prepare the cabbage slaw: In a medium bowl, toss the Napa cabbage, red onion, 2 tablespoons of cilantro, remaining 2 tablespoons of lime juice, and the remaining 1/2 teaspoon of salt. Mix well and set aside to let flavors meld.
4. Preheat the grill: Heat a grill or grill pan over medium-high heat for about 5 minutes. Clean the grates thoroughly and brush lightly with oil to prevent sticking.
5. Grill the mushrooms: Remove the marinated mushrooms from the marinade, allowing any excess to drip off. Place them on the hot grill in a single layer and cook for 1 to 2 minutes per side, turning once, until they are deeply marked and tender.
6. Assemble the tacos: Warm the corn tortillas and then arrange 2 slices of avocado and a handful of the cabbage slaw in the center of each tortilla. Top with 3 to 4 grilled portobello mushroom slices. Garnish with extra cilantro and a sprinkle of cotija cheese if desired. Serve immediately.

Notes

• Remove the gills from portobello mushrooms to reduce bitterness and improve texture.
• Use a neutral oil like canola or vegetable oil for the marinade to avoid overpowering flavors.
• If you don’t have a grill, a grill pan on the stovetop works well as an alternative.
• For a vegan option, omit the cotija cheese or substitute with a plant-based cheese alternative.
• Warm tortillas before assembling to prevent cracking and to enhance flavor.
• Letting the mushrooms marinate at room temperature helps them absorb the marinade more effectively.

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