Grilled Portobello Tacos Recipe
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.
- 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
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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Keywords: grilled portobello tacos, vegetarian tacos, mushroom tacos, easy taco recipe, Mexican vegetarian, grilled mushrooms, portobello mushroom recipe
Find it online: https://thefoodrecipe.com/grilled-portobello-tacos-recipe/
