Mexican Spiced Portobello Tacos Recipes
PORTOBELLO TACOS WITH PICO DE GALLO
Steps:
- Set up your grill and heat up your coals.
- When coals are almost ready, toss mushrooms caps in oil and garlic. Set stand for a few minutes. Place mushroom slices onto grill. Cook for about 3 to 5 minutes.
- Meanwhile, combine the ingredients for the Pico de Gallo. Season with salt and let stand for a few minutes.
- Squeeze lime over the mushroom slices and then sprinkle with some salt. Flip and cook for another 1 to 2 minutes and squeeze more lime and salt over slices.
- Heat tortillas on open section of grill while mushrooms finish up, about 1 to 2 minutes.
- Remove tortillas from the grill. To assemble, place a few slices of the mushrooms on a tortilla, top with Pico de Gallo and sliced radishes, and serve immediately.
MEXICAN-SPICED PORTOBELLO TACOS
Steps:
- Mix all spices into olive oil making a thick paste (add spices to taste), add hot sauce until desired level of spicy. Coat portabella mushrooms with spice mixture, let sit for one hour. Brush a little olive oil on one side of the corn tortillas. Grill mushrooms on both sides until tender. Slice mushrooms into thin slices -- while slicing, grill the corn tortillas on both sides. Place mushrooms (1 mushroom's worth per corn tortilla) on olive-oil-side-up of tortilla, add a generous spoonful of guacamole and serve with a lime wedge.
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- First, make the cilantro chimichurri sauce. Add the cilantro, parsley, olive oil, garlic cloves, red wine vinegar, lime juice, salt, and optional chili flakes to a food processor or blend. Pulse a few times and pulse to blend together. Then, pour into a bowl and set aside.
- Next, slice the portobello mushrooms into 1/2-1" thick slices and place into a large bowl. If you haven't done so already, now would be a good time to slice any other vegetables like the shredded cabbage and set aside for later. In a separate small bowl, whisk together the seasoning ingredients including the chili powder, garlic powder, salt, white pepper, cumin, avocado oil, and lime juice. Then, pour the seasoning mixture into the bowl of sliced mushrooms and use your hands to gently coat the mushrooms with the seasoning.
- Lightly coat a pan with oil and turn on the heat. Add the mushrooms to the pan in a single layer and cook for 3-5 minutes on each side until the mushrooms have browned. It's important to do this in a single layer, so it will likely take two rounds of cooking. Alternatively, preheat the oven to 400F and add the mushroom slices to a parchment lined baking sheet in a single layer. Then, cook them for 10-12 minutes until browned. Remove the mushrooms from the heat and set aside.
- In a small bowl mash together the avocado, lime, salt & pepper to make an easy avocado smash. Add 1 tbsp of avocado smash to each taco, top with 2-3 portobello mushrooms, shredded cabbage, and about 1-2 tsp of cilantro chimichurri. Serve warm and enjoy!
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- Slice the portobello mushroom caps into long, thin strips. Place in a medium mixing bowl along with the olive oil, and gently toss until the mushrooms are evenly coated with the oil. Lay the mushroom strips out in an even layer on the prepared baking sheet, and sprinkle evenly with a few generous pinches of salt and pepper. Bake for 12 minutes, until the mushrooms are cooked through and soft. (If you would like them more firm, you can bake for less time.) Remove and set aside.
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