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Portobello Mushroom Tacos

Mouthwatering Portobello Mushroom Tacos You’ll Love

Enjoy a quick, flavorful meal with these Portobello Mushroom Tacos, featuring grilled mushrooms and zesty jalapeño sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jalapeño Sauce
  • 2-3 pieces Jalapeños Adjust quantity based on heat preference
  • 1 cup Cashews Soak in water for at least 3 hours
  • ½ cup Water Adjust as needed for texture
  • 2 tablespoons Rice Vinegar Can substitute with white wine vinegar
  • 1 piece Shallot Can replace with onion if unavailable
  • 1 teaspoon Garlic Powder Substitute with fresh garlic for extra punch
  • ½ cup Cucumber Peeled and chopped for blending
  • 2 tablespoons Lemon Juice Fresh lemon preferred for flavor
  • to taste Sea Salt
  • to taste Black Pepper
  • to taste Chives Can be omitted if not available
For the Taco Filling
  • 4 pieces Portobello Mushroom Caps Remove stems
  • 2 tablespoons Olive Oil
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Balsamic Vinegar
For Assembly
  • 1 piece Avocado Sliced for topping
  • 1 cup Shredded Red Cabbage
  • ½ cup Cilantro Chopped for garnish
  • 4 pieces Tortillas Flour or corn, warmed or grilled

Equipment

  • Grill or grill pan
  • blender
  • Skillet

Method
 

Step-by-Step Instructions
  1. Roast 2-3 jalapeños over medium flame for 8-10 minutes until blistered, cool, peel, and remove seeds.
  2. Blend jalapeños with soaked cashews, water, rice vinegar, shallot, garlic powder, cucumber, lemon juice, salt, and pepper until creamy. Stir in chives and refrigerate.
  3. Slice mushrooms and marinate with olive oil, soy sauce, balsamic vinegar, and black pepper for 10-15 minutes.
  4. Preheat grill over medium-high heat for 5 minutes, then grill mushrooms for 3-4 minutes on each side.
  5. Warm tortillas in a dry skillet for 30 seconds each side until pliable.
  6. Assemble tacos with grilled mushrooms, avocado, red cabbage, cilantro, and jalapeño sauce.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 400mgPotassium: 600mgFiber: 7gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For best flavor, use fresh ingredients and warm tortillas evenly to avoid tears. Adjust spice level as needed and store leftovers separately to maintain freshness.

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