Portobello Mushroom Tacos

HilahCooking's picture

Feb. 24, 2016

I would say that these portobello tacos are a great vegetarian taco alternative but theyre 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!


For mushrooms:
Portobello mushroom caps 3 Large (about a pound)
Oil 2 Tablespoon
Chili powder 1 Teaspoon
Salt 1/2 Teaspoon
Black pepper 1/2 Teaspoon
Smoked paprika 1/2 Teaspoon
Soy sauce 1 Teaspoon
For slaw:
Thinly shredded cabbage 2 Cup (32 tbs) (about 1/4 head)
Salt 1 Teaspoon
Lime juice 1 Tablespoon
Other ingredients:
Corn tortillas 8 (for serving)
Chipotle salsa 2 Tablespoon
Avocado 1 , sliced
Lime wedge 4



1.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.

2.Combine slaw ingredients and set aside.

3.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.

4.Warm tortillas and slice avocado. Cut mushrooms into about 6 slices each.


5.Serve in tortillas with avocado, slaw and warm chipotle salsa.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 368Calories from Fat 152

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 935 mg38.96%

Total Carbohydrates 50 g16.7%

Dietary Fiber 8 g32%

Sugars 3 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet