As the late summer sun sets, the air fills with tantalizing aromas that beckon friends and family to gather and what better way to celebrate togetherness than with a plate of vibrant Grilled Portobello Tacos? These hearty yet light creations feature marinated, smoky portobello mushrooms that mimic the satisfying texture of meat, making them the perfect bridge between plant-based and meaty flavors. I discovered this recipe on one of those days that felt too rushed for fast food but too enticing for the same old dinner routine.
With the crunch of Napa cabbage, the creaminess of avocado, and a zesty twist of lime, these tacos promise an explosion of flavor in every bite. Whether you’re a hardcore carnivore or a proud herbivore, this dish will wow everyone at the table. Say goodbye to boring dinners and unnecessary drive-thru runs these Grilled Portobello Tacos are your new weeknight hero!
Why Will You Love Grilled Portobello Tacos?
Delectable Flavor: The marinated portobello mushrooms are grilled to perfection, delivering a smoky, savory essence that tantalizes the taste buds.
Quick & Easy: With just a handful of ingredients and minimal prep time, you can whip up a delicious meal in under 30 minutes perfect for busy weekdays!
Nutritious Delight: Packed with nutritious ingredients, these tacos are not only lower in calories but also rich in fiber, making them a smart choice for any meal.
Crowd-Pleasing Appeal: Whether serving a family dinner or hosting friends, these tacos cater to everyone—meat lovers and vegans alike will be reaching for seconds!
Versatile Base: Feel free to customize your toppings; add spicy jalapeños, dollops of guacamole, or whatever your heart desires for a unique twist every time.
Grilled Portobello Taco Ingredients
For the Marinade
- Vegetable Oil – Adds moisture for marinating and grilling; substitute with olive oil for a different flavor.
- Chili Powder – Provides spice and warmth; use smoked paprika for a deeper flavor.
- Garlic Powder – Enhances umami and depth of flavor; fresh garlic can be used instead but adjust quantity.
- Ground Cumin – Offers an earthy flavor that complements the spices; no direct substitution, but coriander can be used for a different flavor profile.
- Fresh Lime Juice (divided) – Adds acidity to balance rich flavors; lemon juice can be substituted if necessary.
- Kosher Salt (divided) – Enhances flavor; can replace with sea salt or table salt, adjusting for grain size.
For the Tacos
- Large Portobello Mushrooms – The star ingredient providing a meaty texture; look for mushrooms with a slight cup shape.
- Napa Cabbage (thinly sliced) – Adds crunch without overpowering other ingredients; substitute with green cabbage if needed.
- Red Onion (thinly sliced) – Adds sharpness and color; sweet onion can be a milder alternative.
- Fresh Cilantro (thinly sliced, plus more for serving) – Brings a fresh, herbaceous note; omit if not preferred.
- Avocado (thinly sliced) – Offers creaminess and richness; can use guacamole if avocados are not available.
- Corn Tortillas (warmed) – The base for the tacos, providing a soft and warm texture; flour tortillas can be used as a substitute.
- Cotija Cheese (optional) – Adds saltiness and creaminess; for vegan options, nutritional yeast can be sprinkled instead.
Embrace the vibrant flavors of these Grilled Portobello Tacos and get ready for a fiesta of taste at your table!
How to Make Grilled Portobello Tacos
- Prep Mushrooms: Rinse and clean portobello mushrooms thoroughly, removing stems and the dark gills. Slice them into 1/2-inch thick pieces to ensure they grill evenly.
- Marinate: In a bowl, mix vegetable oil, chili powder, garlic powder, ground cumin, 2 teaspoons of fresh lime juice, and kosher salt. Coat the mushroom slices with this marinade and let them sit for 30 minutes for maximum flavor absorption.
- Grill: Preheat your grill to medium-high heat. Place the marinated portobello slices on the grill and cook for 5-6 minutes on each side until they become tender and develop wonderful grill marks.
- Prepare Slaw: In a large bowl, combine thinly sliced Napa cabbage, red onion, cilantro, and the remaining lime juice. Toss everything together, adding kosher salt to taste, for a zesty accompanying slaw.
- Assemble Tacos: Take your warmed corn tortillas and layer them with the grilled mushrooms, slaw, and slices of avocado. If desired, sprinkle Cotija cheese on top for an added creaminess.
- Serve: Enjoy these freshly made tacos with a lime wedge on the side for an extra citrusy kick that brightens every bite.
Optional: Garnish with additional fresh cilantro for a burst of color and flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Grilled Portobello Tacos
Room Temperature: Enjoy your tacos fresh for the best taste; they should not sit out for more than 2 hours.
Fridge: Store leftover grilled portobello mushrooms and slaw separately in airtight containers for up to 2 days to prevent sogginess.
Freezer: While freezing is not recommended for assembled tacos, extra marinated mushrooms can be frozen for up to 3 months. Thaw in the fridge overnight before grilling.
Reheating: Reheat the mushrooms in a skillet over medium heat for a few minutes until warmed through. Serve on fresh tortillas for the best texture!
What to Serve with Grilled Portobello Tacos?
Elevate your culinary experience by pairing these vibrant tacos with sensational side dishes and drinks that complement their rich flavors.
- Cilantro Lime Rice: A fluffy side bursting with zesty freshness, this rice complements the earthy notes of the tacos beautifully. It’s a crowd-pleaser for sure!
- Black Beans Salad: Combining black beans, corn, and fresh veggies offers a protein-packed salad that’s refreshing and satiates. The flavors meld perfectly with the smoky mushrooms.
- Roasted Vegetables: Charred veggies like zucchini and bell peppers add a sweet, caramelized contrast to the tacos while enhancing the overall health factor of your meal.
- Margaritas: A classic pairing, the refreshing citrus zing from a lime margarita brings a festive atmosphere and perfectly balances the tacos’ flavors.
- Guacamole & Tortilla Chips: Creamy guacamole served with crunchy tortilla chips provides a delightful appetizer. The rich avocado complements the tacos’ texture splendidly.
- Pineapple Salsa: This fruity salsa, with its sweet and tangy notes, adds a vibrant touch to your table while soothing the heat from the spices in the tacos.
Sharing these flavorful accompaniments will create a delightful taco feast that everyone will love—perfect for summer gatherings or cozy weeknight dinners!
Expert Tips for Grilled Portobello Tacos
- Choose Wisely: Select portobello mushrooms that are firm and dark for the best flavor; avoid those that look soft or shriveled.
- Marinate Longer: Let the mushrooms marinate for at least 30 minutes to further enhance the rich flavor—don’t rush this step!
- Sear Right: Preheat your grill to medium-high; high heat is crucial for achieving those char marks while ensuring the mushrooms don’t stick.
- Separate Storage: If you have leftovers, store the grilled mushrooms and slaw in airtight containers separately to maintain their texture and freshness.
- Taste as You Go: Adjust seasoning, particularly the salt and lime juice, based on your preference for the slaw accompanying these grilled portobello tacos.
Variations & Substitutions for Grilled Portobello Tacos
Feel inspired to make these tacos your own with delightful twists and substitutions!
- Mushroom Medley: Use shiitake or cremini mushrooms instead of portobello for a unique flavor experience.
- Spicy Kick: Add sliced jalapeños on top for a zesty heat that will excite your palate and offer an added crunch.
- Creamy Delight: Swap avocado for a dollop of guacamole to amplify the creaminess and bring in fresh herbs.
- Tortilla Twist: Try using flour tortillas instead of corn for a softer, more pliable base that hugs the fillings beautifully.
- Cabbage Variation: Substitute Napa cabbage with red cabbage or kale to introduce colors and flavors that pop on your plate.
- Herb Infusion: Experiment with herbs like parsley or mint in place of cilantro for a fresh twist that adds a delightful aroma.
- Cheesy Option: Replace Cotija cheese with feta for a tangy and slightly different profile that complements the tacos well.
- Sweet & Savory: Toss in a few slices of grilled pineapple for a sweet contrast that beautifully balances the savory components of the dish.
Let your creativity flow and make these tacos a true reflection of your taste!
Make Ahead Options
These Grilled Portobello Tacos are ideal for meal prep and can save you precious time on busy weeknights! You can marinate the portobello mushrooms up to 24 hours in advance, which enhances their flavor and makes your dinner come together quickly. Additionally, the Napa cabbage slaw can be prepared a day ahead—just store it in an airtight container in the refrigerator to keep it crisp. When you’re ready to serve, grill the marinated mushrooms for about 5-6 minutes per side until tender, then assemble the tacos with the slaw and avocado. Trust me, this method will ensure each bite is just as delicious as if made fresh!
Grilled Portobello Tacos Recipe FAQs
How do I choose ripe portobello mushrooms?
Look for portobello mushrooms that are firm to the touch and have a rich, dark color. They should have a slight cup shape and avoid those that look shriveled or soft. A good quality mushroom ensures more flavor and a better texture when grilled.
How should I store leftovers?
Store any leftover grilled portobello mushrooms and slaw in separate airtight containers in the fridge. They will keep well for up to 1-2 days. Remember, the slaw will change in texture slightly due to the lime juice, so consume it sooner rather than later for the best crunch!
Can I freeze the grilled portobello mushrooms?
Absolutely! While it’s best not to freeze assembled tacos, you can freeze the leftover marinated grilled mushrooms for up to 3 months. To freeze, place them in an airtight, freezer-safe bag, removing as much air as possible. When you’re ready to use them, simply thaw them overnight in the fridge, then re-grill or sauté them until warmed through.
What if my mushrooms stick to the grill?
To avoid sticking, make sure that your grill is preheated to medium-high heat before adding the mushrooms. You can also lightly oil the grill grates or the mushroom slices themselves. If sticking occurs, don’t force them off; let them cook a little longer. They will release from the grill when they are done!
Are these tacos a good option for those with dietary restrictions?
Yes! These Grilled Portobello Tacos can easily suit various dietary preferences. They are vegetarian and can also be made vegan by skipping the Cotija cheese and opting for nutritional yeast instead. Just check the labels of any sauces or additional toppings to ensure they meet your dietary needs.
Zesty Grilled Portobello Tacos Your New Summer Favorite
Ingredients
Equipment
Method
- Rinse and clean portobello mushrooms thoroughly, removing stems and the dark gills. Slice them into 1/2-inch thick pieces to ensure they grill evenly.
- In a bowl, mix vegetable oil, chili powder, garlic powder, ground cumin, 2 teaspoons of fresh lime juice, and kosher salt. Coat the mushroom slices with this marinade and let them sit for 30 minutes.
- Preheat your grill to medium-high heat. Place the marinated portobello slices on the grill and cook for 5-6 minutes on each side until they become tender.
- In a large bowl, combine thinly sliced Napa cabbage, red onion, cilantro, and the remaining lime juice. Toss everything together with kosher salt to taste.
- Take your warmed corn tortillas and layer them with the grilled mushrooms, slaw, and slices of avocado. Sprinkle with Cotija cheese if desired.
- Enjoy these freshly made tacos with a lime wedge on the side.