Grilled Portobello Tacos Recipe

Introduction

Grilled Portobello Tacos are a delicious and hearty vegetarian option that’s full of smoky flavor and fresh toppings. This recipe features marinated mushrooms grilled to perfection, paired with a crisp cabbage slaw and creamy avocado for a satisfying meal.

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

Instructions

1. 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 until well combined.
2. 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 to coat all slices evenly. Set aside at room temperature for 30 minutes to marinate.
3. Step 3: While the mushrooms marinate, in another bowl, toss the Napa cabbage, red onion, 2 tablespoons cilantro, the remaining 2 tablespoons lime juice, and 1/2 teaspoon salt. Mix well and set aside.
4. Step 4: Prepare a grill for medium-high heat and preheat for 5 minutes. Alternatively, heat a grill pan over medium-high heat. Clean and oil the grates thoroughly to prevent sticking.
5. Step 5: Remove the mushrooms from the marinade, allowing any excess to drip off. Grill the mushrooms in a single layer, turning once halfway through, until they develop deep grill marks on both sides, about 1 to 2 minutes per side.
6. Step 6: To assemble, place 2 slices of avocado and a handful of the slaw in the center of each warmed corn tortilla. Top with 3 to 4 grilled portobello slices. Garnish with extra cilantro and Cotija cheese if using. Serve immediately.

Tips & Variations

• For extra smoky flavor, add a dash of smoked paprika to the marinade.
• Try swapping the Napa cabbage slaw for shredded kale or lettuce for a different crunch.
• If you don’t have a grill, cook the mushrooms on a hot cast-iron pan or in the oven under broiler for similar results.
• Make it vegan by skipping the Cotija cheese or using a dairy-free alternative.

Storage

Store leftover grilled mushrooms and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat mushrooms briefly on a hot pan or in the microwave before assembling tacos. The slaw is best enjoyed fresh but can be kept chilled for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the mushrooms ahead of time?

Yes, you can marinate the mushrooms up to 2 hours ahead to deepen the flavor. Just keep them covered in the fridge until ready to grill.

What other toppings work well with these tacos?

Try adding pickled jalapeños, sliced radishes, or a drizzle of crema or hot sauce to customize your tacos.

Grilled Portobello Tacos Recipe

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★★★★★

4.6 from 137 reviews

These Grilled Portobello Tacos offer a vibrant, vegetarian twist on traditional tacos, featuring marinated and grilled portobello mushrooms paired with a crisp Napa cabbage slaw and creamy avocado. Perfectly seasoned with chili, garlic, cumin, and fresh lime juice, these tacos are served on warm corn tortillas and optionally topped with cotija cheese for a tangy finish.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 8 tacos 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

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Marinade and Mushrooms

• 1/2 cup neutral oil, plus more for grill
• 2 tsp chili powder
• 2 tsp garlic powder
• 1 tsp ground cumin
• 3 tsp fresh lime juice, divided
• 2 tsp kosher salt, divided
• 4 large portobello mushrooms, cleaned, stemmed, gills removed, sliced 1/2" thick

Slaw

• 2 cups thinly sliced Napa cabbage
• 1/4 cup thinly sliced red onion
• 2 tbsp fresh cilantro, thinly sliced, plus more for serving
• Remaining 2 tbsp lime juice
• Remaining 1/2 tsp kosher salt

Assembly

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

Instructions

1. Prepare the Marinade: In a medium bowl, whisk together 1/2 cup neutral oil, 2 tsp chili powder, 2 tsp garlic powder, 1 tsp ground cumin, 1 tbsp fresh lime juice, and 1 1/2 tsp kosher salt to create a flavorful marinade.
2. Marinate the Mushrooms: Arrange the sliced portobello mushrooms in a single layer in a shallow glass baking dish. Pour the marinade over them, gently turning to coat all sides. Allow the mushrooms to sit at room temperature for 30 minutes, so they absorb the flavors.
3. Prepare the Slaw: While mushrooms marinate, combine 2 cups Napa cabbage, 1/4 cup red onion, 2 tbsp cilantro, remaining 2 tbsp lime juice, and 1/2 tsp kosher salt in a medium bowl. Toss well to mix and season evenly.
4. Preheat Grill: Prepare a grill for medium-high heat, allowing it to preheat for 5 minutes. Alternatively, use a grill pan over medium-high heat. Clean and lightly oil the grates to prevent sticking.
5. Grill the Mushrooms: Remove mushrooms from the marinade allowing excess to drip off. Grill mushrooms in a single layer for 1 to 2 minutes per side, turning halfway through, until they develop deep grill marks and are tender.
6. Assemble Tacos: Place 2 slices of avocado and a handful of the cabbage slaw in the center of each warmed corn tortilla. Top with 3 to 4 slices of grilled portobello mushrooms. Garnish each taco with additional cilantro and a sprinkle of cotija cheese, if desired. Serve immediately.

Notes

• The marinade can be made in advance and kept refrigerated for up to 24 hours.
• For a vegan option, omit the cotija cheese or substitute with a plant-based cheese.
• If you don’t have a grill, a grill pan or skillet on the stovetop can be used to achieve good searing and grill marks.
• For extra heat, consider adding a pinch of cayenne pepper or sliced jalapeños to the marinade or slaw.
• The slaw is best served fresh but can be prepared up to 2 hours ahead and kept refrigerated.

Keywords: Portobello Tacos, Grilled Mushrooms, Vegetarian Tacos, Mexican Vegetarian Recipe, Easy Dinner, Healthy Tacos