Grilled Portobello Tacos Recipe
Introduction
These grilled Portobello tacos are a vibrant, flavorful vegetarian option perfect for any taco night. With a zesty marinade and fresh cabbage slaw, they’re easy to prepare and full of satisfying textures. Enjoy a delicious meal that’s both healthy and quick to make.
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
- Step 1: In a medium bowl, whisk together the oil, chili powder, garlic powder, cumin, 1 tablespoon of lime juice, and 1 1/2 teaspoons of salt.
- Step 2: Arrange the sliced mushrooms in a single layer in a shallow glass baking dish. Pour the marinade over the mushrooms, gently turning to coat evenly. Set aside at room temperature for 30 minutes.
- Step 3: Meanwhile, in a separate medium bowl, toss the Napa cabbage, red onion, 2 tablespoons of cilantro, and the remaining 2 tablespoons of lime juice. Season with the remaining 1/2 teaspoon of salt.
- Step 4: Prepare a grill for medium-high heat and preheat for 5 minutes, or heat a grill pan over medium-high heat. Clean and oil the grill grates.
- Step 5: Remove mushrooms from the marinade, letting excess drip off. Grill the mushrooms in a single layer, turning once, until they have deep grill marks and are tender, about 1 to 2 minutes per side.
- Step 6: To assemble, place 2 slices of avocado and a handful of the slaw in the center of each warmed tortilla. Top with 3 to 4 grilled portobello slices. Garnish with additional 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.
- Try using flour tortillas if you prefer a softer taco shell.
- Substitute the Napa cabbage slaw with shredded kale or crunchy romaine for a different texture.
- If cotija cheese isn’t available, crumbled feta or queso fresco make great alternatives.
Storage
Store leftover grilled mushrooms and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat mushrooms gently on a grill or stovetop to avoid drying out. Tortillas are best warmed fresh but can be wrapped and stored at room temperature for a day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the marinade and slaw ahead of time?
Yes, the marinade can be prepared a day in advance and stored in the refrigerator. The slaw is best assembled shortly before serving to keep it crisp and fresh.
Can these tacos be made vegan?
Absolutely! Simply omit the cotija cheese or use a vegan cheese alternative to keep the tacos fully plant-based.
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Grilled Portobello Tacos Recipe
- Total Time: 45 minutes
- Yield: 8 tacos 1x
- Diet: Vegetarian
Description
These Grilled Portobello Tacos are a vibrant and flavorful vegetarian dish featuring marinated and grilled portobello mushrooms, crisp Napa cabbage slaw, and creamy avocado, all wrapped in warm corn tortillas. Perfect for a quick and satisfying meal with a fresh, tangy twist.
Ingredients
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
- Remaining 2 tablespoons fresh lime juice
- Remaining 1/2 teaspoon 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 teaspoons chili powder, 2 teaspoons garlic powder, 1 teaspoon ground cumin, 1 tablespoon fresh lime juice, and 1 1/2 teaspoons kosher salt until well combined to create the marinade.
- Marinate Mushrooms: Arrange the sliced portobello mushrooms in a single layer in a shallow glass baking dish. Pour the marinade over the mushrooms, gently turning them to ensure each slice is well coated. Set aside at room temperature for 30 minutes to allow flavors to infuse.
- Make the Slaw: While mushrooms marinate, combine 2 cups thinly sliced Napa cabbage, 1/4 cup thinly sliced red onion, 2 tablespoons thinly sliced fresh cilantro, remaining 2 tablespoons fresh lime juice, and the remaining 1/2 teaspoon kosher salt in a medium bowl. Toss well and set aside.
- Preheat Grill: Prepare a grill for medium-high heat, preheating for about 5 minutes. Alternatively, heat a grill pan over medium-high heat. Clean and oil the grates or pan to prevent sticking.
- Grill Mushrooms: Remove the mushrooms from the marinade, letting any excess drip off. Place them on the grill in a single layer and cook for 1 to 2 minutes on each side until they are deeply marked and tender.
- Assemble Tacos: Warm the corn tortillas. For each taco, place 2 slices of avocado and a handful of the prepared slaw in the center. Top with 3 to 4 grilled portobello slices. Garnish with additional cilantro and cotija cheese if desired. Serve immediately.
Notes
- Marinate mushrooms at room temperature but avoid exceeding 30 minutes to maintain texture.
- Use fresh lime juice for the best tangy flavor in both marinade and slaw.
- Warming tortillas before assembly improves pliability and texture.
- Cotija cheese is optional; for a vegan option, omit or use a plant-based cheese substitute.
- Ensure grill grates are well oiled to prevent mushrooms from sticking.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Keywords: portobello tacos, grilled mushrooms, vegetarian tacos, Mexican tacos, healthy tacos, mushroom recipe, taco recipe, grilled vegetable tacos
