Recipe combo
Grilled 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.
Recipe details
- Cuisine
- Mexican-inspired
- Servings
- 4
- Total time
- 22 min
- Prep
- 10 min
- Cook
- 12 min
- Difficulty
- medium
Ingredients
- 16 Ounce sliced portobello mushrooms - 16 (ounces), sliced
- 8 Each corn tortillas - 8 (6-inch tortillas)
- 2 Cup red cabbage, thinly sliced - 2 (cups), thinly sliced
- 1 Each avocado, sliced - 1 (large avocado), sliced
- 1 Each lime, cut into wedges - 1 (large lime), cut into wedges
- 0.5 Cup fresh cilantro, chopped - 1/2 (cup), chopped
- 2 Tablespoon olive oil - 2 (tablespoons)
- 1 Teaspoon chili powder - 1 (teaspoon)
- 0.5 Teaspoon ground cumin - 1/2 (teaspoon)
- 0.75 Teaspoon kosher salt - 3/4 (teaspoon)
- 0.25 Teaspoon black pepper - 1/4 (teaspoon)
Instructions
Prep vegetables and preheat grill
1. 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.
Season the mushrooms
2. In a mixing bowl, toss the *sliced portobello mushrooms* with olive oil, chili powder, cumin, kosher salt, and black pepper until *evenly coated*.
Grill the mushrooms
3. 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*.
Warm the tortillas
4. Warm the corn tortillas on the grill for *20 to 30 seconds per side* until *soft and lightly charred*.
Assemble the tacos
5. Fill each tortilla with *grilled portobello mushrooms*, red cabbage, avocado, and cilantro, then finish with *fresh lime juice* from the wedges.