Dinner

Spicy Grilled Portobello Mushroom Tacos Recipe

ByMaya Arden January 19, 2026January 19, 2026

Introduction

These Mushroom Tacos are a flavorful and satisfying vegetarian option that’s perfect for any taco night. Packed with smoky grilled portobello mushrooms and vibrant toppings, they offer a delicious and easy-to-make meal.

Two gray plates on a white marbled surface each hold two yellow corn tortillas, slightly charred with rough edges. On the top plate, one tortilla is topped with dark brown grilled mushroom slices, bright yellow mango chunks, thin purple onion slices, green jalapeño pieces, and fresh green cilantro leaves, layered in a scattered way. The second tortilla on this plate is partly folded under the first. On the bottom plate, similar toppings are arrangement, with the grilled mushroom slices, diced avocado, mango, jalapeño, and onion placed mainly in the center of the top tortilla. Around the plates are a glass jar of pink pickled onions with a fork inside, a bowl of lime wedges, two glasses of light frothy beer, and a folded blue napkin with an orange edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large portobello mushrooms, sliced into thin strips
Adobo sauce from a can of chipotles in adobo

8 corn or flour tortillas, warmed
Avocado salsa

Pickled red onions
Cilantro

Lime wedges, for serving

Instructions

Step 1: Grill the portobello mushrooms until tender and slightly charred, following your preferred grilling method.
Step 2: Brush the sliced mushrooms with adobo sauce to add a smoky, spicy flavor.

Step 3: Warm the tortillas, then assemble the tacos by layering the mushrooms, avocado salsa, pickled red onions, and cilantro.
Step 4: Serve the tacos with lime wedges to squeeze over for added brightness.

Tips & Variations

Use either corn or flour tortillas depending on your preference, and warm them to enhance flavor and pliability.

Add a sprinkle of crumbled queso fresco or a drizzle of crema for a creamy contrast.
For a milder taco, use less adobo sauce or dilute it slightly with lime juice.

Storage

Store leftover grilled mushrooms and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the mushrooms gently in a skillet or microwave before assembling. Tortillas are best warmed fresh but can be wrapped in foil and reheated briefly if needed.

How to Serve

Two yellow corn tortillas with slightly charred edges are placed on a dark gray plate on a white marbled surface. Each tortilla holds grilled dark brown and glossy mushroom slices, topped with small bright yellow mango cubes, thin slices of purple-red onion, fresh green cilantro leaves, and rings of fresh green jalapeño. The tortillas are folded halfway, creating a visible layer of filling inside. In the background, there is a stack of more yellow tortillas partially covered with a light blue striped cloth with a red border. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, while portobello mushrooms are hearty and meaty, you can substitute with cremini or shiitake mushrooms for different textures and flavors.

How do I make avocado salsa?

Avocado salsa is typically made by blending ripe avocado with lime juice, cilantro, garlic, and a bit of salt for a creamy, tangy topping. You can adjust ingredients to taste.

Spicy Grilled Portobello Mushroom Tacos Recipe

★★★★★

4.8 from 635 reviews

These Mushroom Tacos offer a deliciously smoky and spicy twist on traditional tacos, featuring grilled Portobello mushrooms brushed with chipotle adobo sauce. Paired with creamy avocado salsa, tangy pickled red onions, and fresh cilantro, these tacos deliver a vibrant and satisfying vegetarian meal perfect for any occasion.

Author: Maya
Prep Time: 10 minutes
Cook Time: 15 minutes

Total Time: 25 minutes
Yield: 8 tacos 1x
Category: Dinner

Method: Grilling
Cuisine: Mexican
Diet: Vegetarian

Ingredients

Scale

Mushrooms

4 large Portobello mushrooms, grilled and sliced into thin strips
Adobo sauce from 1 can of chipotles in adobo

Taco Assembly

8 corn or flour tortillas, warmed

Avocado salsa (prepared separately)
Pickled red onions (prepared separately)
Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Grill the mushrooms: Prepare the Portobello mushrooms by cleaning and removing stems, then grill them until tender and slightly charred following a standard grilled mushroom technique. Once cooled slightly, slice the mushrooms into thin strips.
Brush with adobo sauce: Using a brush, coat the sliced grilled mushrooms evenly with the smoky and spicy adobo sauce from the chipotles in adobo can to add a bold flavor.

Warm the tortillas: Heat the corn or flour tortillas on a dry skillet or directly over a low flame until warm and pliable to enhance their texture and aroma.
Assemble the tacos: Place a generous amount of the adobo-coated mushroom strips on each warmed tortilla. Top with creamy avocado salsa, tangy pickled red onions, and fresh cilantro leaves for brightness and contrast.
Serve with lime wedges: Offer lime wedges alongside the tacos to allow diners to add a fresh citrus zing before eating, brightening all the flavors.

Notes

For vegan tacos, ensure the avocado salsa and pickled red onions do not include any dairy or animal products.
Use either corn or flour tortillas depending on preference or dietary needs; corn is gluten-free.
Adobo sauce can be adjusted in quantity based on your preferred spice level.

Grilling mushrooms over charcoal or gas grills imparts a better smoky flavor but a stovetop grill pan works well, too.
Pickled red onions can be made in advance and refrigerated to save time.

Keywords: Mushroom tacos, grilled portobello mushrooms, vegetarian tacos, chipotle adobo, avocado salsa, pickled red onions, Mexican tacos

Maya Arden

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