Mushroom lovers alert: Summer taco nights just got upgraded. Featuring portobello mushrooms marinated in taco spices and grilled to perfection, these vegetarian tacos will delight meat-lovers and vegans alike. Here are some tips on how to make it.
The mushrooms:
With any portobello mushroom recipe, selecting and prepping the mushrooms correctly is important. Choose portobellos that are large and still retain that slight cup shape, avoiding any that look thin or ragged at the edges. Rinse each mushroom cap and gently pat dry, then remove the stem (I recommend using a sharp knife, since trying to twist or snap it off may tear the mushroom) and use a small spoon to scrape out the dark brown gills on the underside of the mushroom cap. While technically edible, those gills will add an unpleasant fusty flavor to your tacos. Once they’re cleaned and sliced, marinating the mushrooms in spiced oil for just 30 minutes allows them to soak in all that flavor before grilling.
The taco toppings:
With such a hearty spiced filling, bringing crunch, creaminess, and acidity to the taco is key. I usually love a hearty white or red cabbage slaw in a taco, but in this case I opted for a simple Napa. Its slightly more delicate texture lets the mushroom shine while still adding that necessary fresh crispness. Thinly sliced avocado adds the perfect soft creaminess to highlight the richly spiced (but not at all fatty) mushrooms, and a squeeze of lime over the top brings everything together. I personally love a sprinkle of cotija cheese over top, but if you’re vegan, feel free to leave it off. The tacos will still taste amazing without it.
Ingredients
- 1/2 c.vegetable oil, plus more for grill
- 2 tsp.chili powder
- 2 tsp.garlic powder
- 1 tsp.ground cumin
- 3 tsp.fresh lime juice, divided
- 2 tsp.kosher salt, divided
- 4large portobello mushrooms, cleaned, stemmed, gills removed, sliced 1/2″ thick
- 2 c.thinly sliced Napa cabbage
- 1/4 c.thinly sliced red onion
- 2 tbsp.fresh cilantro, thinly sliced, plus more for serving
- 1avocado, thinly sliced
- 8(5″ to 6″) corn tortillas, warmed
- Cotija cheese, for serving (optional)
Directions
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- Step 1
In a medium bowl, whisk oil, chili powder, garlic powder, cumin, 1 tablespoon lime juice, and 1 1/2 teaspoons salt.
- Step 2Arrange mushrooms in a single layer in a shallow glass baking dish. Pour marinade over mushrooms, gently turning to coat as needed. Set aside at room temperature for 30 minutes.
- Step 3Meanwhile, in a medium bowl, toss cabbage, onion, 2 tablespoons cilantro, and remaining 2 tablespoons lime juice; season with remaining 1/2 teaspoon salt.
- Step 4Prepare a grill for medium-high heat; preheat 5 minutes (or heat a grill pan over medium-high heat). Clean and oil grates.
- Step 5Remove mushrooms from marinade, letting excess drip off. Grill in a single layer, turning halfway through, until deeply marked on both sides, 1 to 2 minutes per side.
- Step 6Arrange 2 slices avocado and a handful of slaw in the center of each tortilla. Top with 3 to 4 grilled portobello slices and a smattering of cilantro and cotija.
- Step 1
