Description
These Grilled Portobello Mushroom Tacos are a flavorful and healthy vegetarian meal perfect for a quick lunch or dinner. Marinated in a zesty lime and spice blend, the tender grilled mushrooms serve as a delicious meat alternative in soft corn tortillas, topped with fresh avocado, cilantro, and an optional dollop of sour cream or Greek yogurt for added creaminess.
Ingredients
Scale
Mushroom Marinade
- 4 large Portobello mushrooms
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Taco Assembly
- 4 corn tortillas
- 1 ripe avocado, diced
- ½ cup fresh cilantro, chopped
- Optional: sour cream or Greek yogurt for serving
Instructions
- Prepare Mushrooms: Clean the Portobello mushrooms gently with a damp cloth and carefully remove the stems and gills to create a perfect base for grilling.
- Marinate Mushrooms: In a medium bowl, whisk together olive oil, fresh lime juice, ground cumin, and chili powder to create a flavorful marinade. Coat each mushroom thoroughly and let them sit for 15 minutes to absorb the flavors.
- Preheat Grill: Heat your grill to medium-high to ensure it reaches the ideal temperature for cooking the mushrooms evenly.
- Grill Mushrooms: Place the marinated mushrooms on the grill and cook for 5-7 minutes on each side, until they are tender and have beautiful grill marks.
- Warm Tortillas: During the last few minutes of grilling, place the corn tortillas on the grill to warm them and enhance their flavor and texture.
- Assemble Tacos: Slice the grilled mushrooms into strips and distribute them evenly on the warmed tortillas. Top with diced avocado, chopped cilantro, a squeeze of fresh lime juice, and a spoonful of sour cream or Greek yogurt if desired for a creamy finish.
Notes
- If you don’t have a grill, you can use a grill pan or a regular skillet on the stovetop to cook the mushrooms.
- For a spicier kick, add a pinch of cayenne pepper to the marinade.
- These tacos can be made gluten-free by ensuring the corn tortillas are certified gluten-free.
- Leftover grilled mushrooms can be stored in the refrigerator for up to 3 days.
- To keep it vegan, omit the sour cream or use a plant-based alternative.
