Portobello mushroom tacos video (scroll down for recipe)
I would say that these portobello tacos are a great vegetarian taco alternative … but they’re so much more than that. To hell with being an alternative, these are stand-alone delicious. Smoky, chewy portobello mushroom strips, creamy avocado, crunchy tart cabbage, and a tomato-chipotle salsa. Goodness gracious, these tacos have everything!
I highly recommend making this super simple chipotle salsa to go on top of these. You won’t regret it. But if you have nary an extra second to waste, use storebought salsa and don’t give it a second thought. Tacos will still be dope as hell.
portobello mushroom tacos recipePrint
Portobello Mushroom Tacos
- Yield: 4
- Category: Vegetarian
- Cuisine: Mexican
- 3 large portobello mushroom caps (about a pound)
- 2 tablespoons oil, divided
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon soy sauce
- 2 cups thinly shredded cabbage (about 1/4 head)
- 1 teaspoon salt
- 1 tablespoon lime juice
- 8 corn tortillas for serving
- Chipotle salsa
- 1 avocado, sliced
- lime wedges
- Trim the stems from the mushrooms and wipe the caps clean. Brush both sides with 1 tablespoon oil and sprinkle with dry seasonings evenly. Set aside.
- Combine slaw ingredients and set aside.
- Heat a skillet over medium-high heat and add remaining oil. Once hot, add mushrooms. Cover and cook for about 4 minutes on each side until soft and blackened. Sprinkle with soy sauce. Turn off heat.
- Warm tortillas and slice avocado. Cut mushrooms into about 6 slices each. Serve in tortillas with avocado, slaw and warm chipotle salsa.