Grilled Portobello Tacos Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/grilled-portobello-tacos-recipe/
