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–+ servings
Mushroom Tacos

Mouthwatering Mushroom Tacos with Creamy Avocado Salsa

These Mushroom Tacos are a delicious plant-based meal featuring grilled portobello mushrooms and creamy avocado salsa, perfect for dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tacos
  • 4 caps Grilled Portobello Mushrooms Sliced into strips
  • 8 tortillas Corn or Flour Tortillas Opt for corn for gluten-free
For the Salsa
  • 1 fruit Avocado Diced
  • 1 fruit Mango Diced
  • 0.25 cups Cilantro Chopped
  • 0.5 cups Red Onion Diced
  • 1 small Chiles Minced
  • 2 tbsp Lime Juice
For Garnishing
  • 0.5 cups Pickled Red Onions
  • 0.25 cups Cilantro Fresh leaves
  • 2 pieces Lime Wedges

Equipment

  • Grill
  • Mixing bowl
  • Serving plate

Method
 

Grilling and Assembling
  1. Preheat your grill to medium-high heat, around 400°F (200°C). Brush the large portobello caps with olive oil, tamari, and balsamic vinegar. Grill mushrooms for about 5-7 minutes per side until tender and charred. Remove and let rest.
  2. Slice the grilled mushrooms into strips and brush with adobo sauce if desired for a spicy kick.
  3. Prepare the avocado salsa by mixing diced mango, avocado, chopped cilantro, red onion, minced chiles, and lime juice in a bowl. Gently toss.
  4. Warm tortillas on the grill or stovetop. Fill each tortilla with grilled mushroom strips and top with avocado salsa and pickled red onions.
  5. Serve with lime wedges on the side for an added zing.

Nutrition

Serving: 1tacoCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 250mgPotassium: 350mgFiber: 7gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

For best flavor, prepare pickled onions ahead of time. Store leftovers in an airtight container for up to 3 days. Reheat mushrooms before serving.

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