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Mushroom Tacos

Grilled portobello mushrooms with avocado salsa and pickled onions make quick, flavorful tacos.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 4 servings

Ingredients

  • 4 large portobello mushrooms grilled and sliced into thin strips
  • adobo sauce optional, for spiciness
  • 8 corn or flour tortillas warmed
  • 1 cup avocado salsa
  • 1/2 cup pickled red onions
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges for serving

Instructions

  • Preheat a grill or grill pan over medium-high heat until hot.
  • Clean the portobello mushrooms and grill them until tender and slightly charred, about 4–6 minutes per side depending on thickness.
  • Remove the mushrooms from the grill and slice them into thin strips.
  • If using, brush the sliced mushrooms lightly with adobo sauce to taste for a spicy kick.
  • Warm the tortillas on the grill or in a dry skillet until pliable, about 30–60 seconds per side.
  • Assemble each taco by layering grilled mushroom strips, avocado salsa, and pickled red onions on a warm tortilla, then sprinkle with chopped fresh cilantro.
  • Serve the tacos with lime wedges for squeezing over the top.

Equipment

  • grill or grill pan
  • Knife
  • Cutting Board
  • Tongs
  • small bowl
  • Citrus reamer or fork

Notes

  • Use either corn or flour tortillas based on preference.
  • Adobo sauce is optional and can be added to taste.
  • Warm tortillas briefly so they fold without cracking.