These vegetarian grilled portobello mushroom tacos are satisfying, healthy, TASTY, and make the perfect summer meal.
Top the tacos with:
- A quick homemade guacamole
- Little tomatoes
- Red onions
- A drizzle of Greek yogurt (an excellent sour cream substitute!)
- Chopped cilantro
- Iceberg lettuce
- A squeeze of lime
These toppings create a satisfying mix of textures and flavors in this healthy taco recipe. Throwing the flour tortillas on the grill briefly prior to serving the tacos also adds an extra layer of deliciousness.
INGREDIENTS
Marinade:
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
- Juice of 1/2 lemon
- 1/4 cup olive oil
Quick guacamole:
- 1 avocado
- 1 clove garlic minced
- Juice of 1/2 lime
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
INSTRUCTIONS
- In a small bowl, stir together the marinade ingredients. Coat the mushrooms with the marinade (I just used my hands), and let them sit for 30 minutes.
- Meanwhile, prep the other ingredients. In a small bowl, mash the guacamole ingredients together using a fork. Set aside until needed.
- Preheat your BBQ/grill to high. Reduce the heat to medium-high and grill the mushrooms for about 6 minutes/side, turning once, for a total of 12 minutes (or until they’re cooked through). Just prior to serving the tacos, warm the tortillas on the grill for about 10-20 seconds/side or until they’ve got char marks to your liking.
- Once the mushrooms are cooked, slice them into smaller pieces. Top the tacos with all the toppings and the mushrooms. Eat immediately.