Description
These Portobello Mushroom Tacos are a flavorful and satisfying vegetarian option featuring grilled marinated mushrooms with a smoky spice blend, topped with fresh guacamole, crisp lettuce, tomatoes, and tangy Greek yogurt or sour cream, all wrapped in warm flour tortillas. Perfect for a quick and delicious meatless meal.
Ingredients
Scale
Marinade and Mushrooms
- 4 large portobello mushrooms (stems removed)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt & pepper (to taste)
- Juice of 1/2 lemon
- 1/4 cup olive oil
Guacamole
- 1 avocado
- 1 clove garlic (minced)
- Juice of 1/2 lime
- Salt & pepper (to taste)
Toppings and Assembly
- 8-10 medium flour tortillas
- Iceberg lettuce (shredded, to taste)
- Little tomatoes (halved, to taste)
- Greek yogurt or sour cream (to taste)
- Red onion (chopped, to taste)
- Cilantro (chopped, to taste)
- Lime wedges (for serving)
Instructions
- Prepare the Marinade and Mushrooms: In a small bowl, combine ground cumin, garlic powder, chili powder, smoked paprika, salt, pepper, lemon juice, and olive oil to form the marinade. Use your hands to thoroughly coat the cleaned portobello mushrooms with this mixture. Let the mushrooms sit and marinate for 30 minutes to absorb the flavors.
- Make the Guacamole: While the mushrooms marinate, mash the avocado with the minced garlic, lime juice, salt, and pepper in a small bowl using a fork until you reach your desired consistency. Set aside until needed.
- Grill the Mushrooms and Tortillas: Preheat your BBQ or grill to high heat. Once ready, reduce heat to medium-high and place the marinated mushrooms on the grill. Grill each side for about 6 minutes, turning once, until mushrooms are cooked through, approximately 12 minutes total. Just before assembling the tacos, warm the flour tortillas on the grill for 10-20 seconds per side until charred marks appear.
- Assemble the Tacos: Remove grilled mushrooms and slice them into smaller pieces suitable for taco filling. Assemble each tortilla by layering shredded iceberg lettuce, grilled mushroom pieces, halved tomatoes, chopped red onion, dollops of guacamole, a spoonful of Greek yogurt or sour cream, and sprinkle chopped cilantro on top. Serve tacos immediately with lime wedges on the side for extra zest.
Notes
- For a vegan version, substitute Greek yogurt or sour cream with a plant-based alternative.
- You can swap flour tortillas for corn tortillas to make it gluten-free.
- Adjust spices in the marinade to your preferred heat level or flavor profile.
- Letting the mushrooms marinate longer than 30 minutes can enhance flavor intensity.
- Grilling the tortillas adds a smoky flavor, but warming them on a skillet or microwave works as well.
