22mGrilled Portobello Tacos
Grilled sliced portobello mushrooms are tucked into warm corn tortillas with crisp red cabbage, creamy avocado, lime, and fresh cilantro. This simple vegetarian taco dinner is smoky, fresh, and weeknight-friendly.
- Cuisine
- Mexican-inspired
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Cook this recipe
- sliced portobello mushrooms-16 oz
- corn tortillas-8 each
- red cabbage-2 cups
- avocado-1 each
- lime-1 each
- fresh cilantro-0.5 cups
- olive oil-2 tbsp
- chili powder-1 tsp
- kosher salt-0.75 tsp
- ground cumin-0.5 tsp
- black pepper-0.25 tsp
Prep the red cabbage, avocado, lime, and cilantro; heat the grill to medium-high heat. Place a grill basket or perforated grill pan on the grill to preheat.
Keep fingers tucked away from the knife blade while slicing and chopping.
Do not leave the grill unattended while it preheats.
In a mixing bowl, toss the sliced portobello mushrooms with olive oil, chili powder, cumin, kosher salt, and black pepper until evenly coated.
Transfer the mushrooms to the preheated grill basket or perforated grill pan in an even layer. Grill for 8 to 10 minutes, turning or tossing occasionally with tongs, until tender with browned edges.
Use tongs when handling food on the hot grill to reduce burn risk.
Do not leave the grill unattended while cooking.
Warm the corn tortillas on the grill for 20 to 30 seconds per side until soft and lightly charred.
Use tongs to turn tortillas on the hot grill.
Fill each tortilla with grilled portobello mushrooms, red cabbage, avocado, and cilantro, then finish with fresh lime juice from the wedges.
Let grilled mushrooms cool slightly before serving to avoid burns.
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