Grilled Portobello Tacos Recipe

Introduction

These grilled portobello tacos offer a flavorful and satisfying vegetarian alternative to traditional tacos. With a tangy lime marinade and crisp cabbage slaw, they make a perfect quick dinner or weekend treat.

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 oil, chili powder, garlic powder, ground cumin, 1 tablespoon of lime juice, and 1 1/2 teaspoons of kosher salt until combined.
2. Step 2: Arrange the sliced portobello mushrooms in a single layer in a shallow glass baking dish. Pour the marinade over the mushrooms, turning gently to coat them evenly. Set aside at room temperature for 30 minutes to marinate.
3. Step 3: While mushrooms marinate, in another medium bowl, toss the Napa cabbage, red onion, 2 tablespoons cilantro, remaining 2 tablespoons lime juice, and 1/2 teaspoon salt. 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 grill grates to prevent sticking.
5. Step 5: Remove mushrooms from the marinade letting excess drip off. Grill the mushrooms in a single layer for 1 to 2 minutes per side, turning once, until they are deeply charred and marked on both sides.
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 corn tortilla. Top with 3 to 4 slices of grilled portobello mushrooms. Garnish with extra cilantro and a sprinkle of cotija cheese, if using. Serve immediately.

Tips & Variations

• For extra smoky flavor, add a dash of smoked paprika to the marinade.
• Use flour tortillas if you prefer a softer, less rustic texture.
• Swap Napa cabbage for shredded green cabbage or kale for a different crunch.
• For a vegan version, omit the cotija cheese or use a plant-based cheese alternative.

Storage

Store any leftover grilled mushrooms and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat mushrooms briefly on a grill or in a hot skillet to retain flavor and texture. Tortillas are best warmed fresh but can be kept wrapped in foil at room temperature for a few hours.

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 in advance. Keep them refrigerated during marinating and bring to room temperature before grilling for best results.

What can I use instead of portobello mushrooms?

Large cremini mushrooms or sliced eggplant work well as substitutes and will absorb the marinade nicely while providing a similar texture.

Grilled Portobello Tacos Recipe

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4.6 from 70 reviews

These Grilled Portobello Tacos offer a flavorful and hearty vegetarian twist on traditional tacos. Marinated in a zesty blend of chili powder, garlic, cumin, and lime juice, the portobello mushrooms are grilled to perfection and paired with a fresh napa cabbage slaw, creamy avocado slices, and optional Cotija cheese for a satisfying meal that’s perfect for a healthy weeknight dinner or casual gathering.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 45 minutes
• Yield: 8 tacos (serves 4) 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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″ 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
• 2 tablespoons fresh lime juice
• 1/2 teaspoon kosher salt

Assembly

• 1 avocado, thinly sliced
• 8 (5″ to 6″) 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 fresh lime juice, and 1 1/2 teaspoons kosher salt until well combined to create the marinade.
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 and gently turn the slices to coat evenly. Set aside at room temperature for 30 minutes to absorb flavors.
3. Prepare the slaw: While the mushrooms marinate, in another medium bowl, toss together the thinly sliced Napa cabbage, red onion, 2 tablespoons of cilantro, remaining 2 tablespoons lime juice, and the remaining 1/2 teaspoon kosher salt. Mix well and set aside to let flavors meld.
4. Preheat the grill: Prepare a grill for medium-high heat and let it preheat for 5 minutes. If you don’t have an outdoor grill, heat a grill pan over medium-high heat. Clean the grates and lightly oil them to prevent sticking.
5. Grill the mushrooms: Remove the mushrooms from the marinade, allowing any excess to drip off. Place them on the grill in a single layer. Grill for 1 to 2 minutes per side until deeply marked, turning once halfway through to ensure grill marks and even cooking.
6. Assemble the tacos: Warm the corn tortillas and place 2 slices of avocado and a handful of the prepared slaw in the center of each tortilla. Top with 3 to 4 slices of grilled portobello mushrooms, then garnish with additional fresh cilantro and Cotija cheese if desired. Serve immediately.

Notes

• For a vegan option, omit Cotija cheese or substitute with vegan cheese.
• Adjust the chili powder quantity to suit your preferred spice level.
• If fresh lime juice is not available, bottled lime juice can be used but fresh is recommended for best flavor.
• To get the best grill marks, avoid overcrowding the grill. Grill mushrooms in batches if necessary.
• Portobello mushrooms can also be cooked on a stovetop grill pan if an outdoor grill is unavailable.

Keywords: Grilled Portobello Tacos, vegetarian tacos, grilled mushrooms, Mexican vegetarian recipe, healthy tacos, portobello mushroom recipe