Description
These Grilled Portobello Mushroom Tacos are a delicious vegetarian option for taco night. Juicy portobello mushrooms are marinated and grilled to perfection, then topped with a creamy chipotle sauce and fresh toppings. Perfect for a quick and flavorful meal!
Ingredients
Scale
For the Grilled Portobello Mushrooms:
- 4 large portobello mushroom caps (stems removed)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Tacos:
- 8 small corn or flour tortillas
- 1 cup shredded red cabbage
- 1 avocado (sliced)
- ¼ cup chopped fresh cilantro
- ¼ cup crumbled queso fresco or feta (optional)
- lime wedges for serving
For the Creamy Chipotle Sauce:
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 1–2 teaspoons chipotle in adobo (minced)
- 1 teaspoon lime juice
- salt to taste
Instructions
- Marinate the Mushrooms: Whisk together olive oil, balsamic vinegar, cumin, paprika, garlic powder, salt, and pepper. Brush over mushroom caps.
- Grill the Mushrooms: Grill for 4–5 minutes per side until tender. Slice into strips.
- Prepare the Sauce: Mix all sauce ingredients until smooth.
- Assemble the Tacos: Warm tortillas, fill with mushrooms, cabbage, avocado, and chipotle sauce. Top with cilantro, queso fresco, and lime.
Notes
- Marinate mushrooms for deeper flavor.
- For a vegan version, use plant-based yogurt and skip the cheese.
- Pair with rice, beans, or corn salad.
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 10 mg
