Description
Smoky grilled portobello tacos filled with tender mushroom slices, crisp cabbage, and fresh cilantro wrapped in warm corn tortillas for a bold and satisfying plant based meal.
Ingredients
Scale
- 4 large portobello mushroom caps, cleaned and stems removed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 small corn tortillas
- 1 cup shredded purple cabbage
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat the grill or grill pan to medium high heat.
- In a bowl, mix olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper.
- Brush both sides of the portobello mushroom caps with the marinade.
- Place the mushrooms on the hot grill, cap side down first.
- Grill for 4 to 5 minutes per side until tender and grill marks appear.
- Remove from the grill and let rest for a few minutes, then slice into strips.
- Warm the corn tortillas briefly on the grill.
- Fill each tortilla with sliced mushrooms, shredded cabbage, and chopped cilantro.
- Serve immediately while warm.
Notes
- Do not soak mushrooms in water, gently wipe them clean instead.
- Let mushrooms rest before slicing to retain juices.
- Warm tortillas before assembling to prevent cracking.
- Leftover grilled mushrooms can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: grilled portobello tacos, mushroom tacos, vegan taco recipe, plant based tacos