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