Description
Portobello mushroom tacos are hearty vegetarian tacos featuring meaty roasted mushrooms seasoned with smoky spices and topped with crunchy cabbage, avocado, cilantro, and a fresh lime crema. They’re easy, satisfying, and packed with flavor.
Ingredients
For the Mushrooms
- 4 large portobello mushroom caps
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Tacos
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional)
- Lime wedges, for serving
For the Lime Crema
- ½ cup sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- ½ teaspoon lime zest
- ¼ teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare the mushrooms: Clean the portobello mushrooms by wiping them with a damp cloth. Remove the stems and optionally scrape out the dark gills to reduce bitterness and improve texture.
- Make the seasoning mixture: In a small bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper to create a flavorful marinade for the mushrooms.
- Season the mushrooms: Brush the seasoning mixture generously over both sides of each mushroom cap, ensuring they are well coated for maximum flavor.
- Roast the mushrooms: Place the seasoned mushrooms on the prepared baking sheet. Roast in the oven for 15–18 minutes, flipping them halfway through to cook evenly.
- Prepare the lime crema: While mushrooms are roasting, whisk together sour cream or Greek yogurt, fresh lime juice, lime zest, and salt in a small bowl until smooth and creamy.
- Slice the mushrooms: Once mushrooms are roasted, allow them to cool slightly for a few minutes. Then slice them into strips suitable for filling tacos.
- Warm the tortillas: Heat the corn tortillas in a dry skillet over medium heat or microwave briefly until warm and pliable.
- Assemble the tacos: Fill each warmed tortilla with shredded cabbage and sliced mushrooms. Top with avocado slices, red onion, fresh cilantro, jalapeño slices if using, and a drizzle of lime crema.
- Serve: Serve the tacos immediately with fresh lime wedges on the side for extra tangy flavor.
Notes
- Grill the mushrooms over medium-high heat for about 4–5 minutes per side for extra smoky flavor.
- Use Greek yogurt instead of sour cream for a higher-protein topping.
- Add black beans or corn to the tacos for a heartier meal.
- For vegan tacos, substitute dairy-free yogurt or make an avocado crema instead of lime crema.
- Store cooked mushrooms separately from the toppings in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner, Main Course, Tacos, Vegetarian
- Method: Baking
- Cuisine: Mexican-Inspired
