Mushroom Tacos

These mushroom tacos are a perfect plant-based option for summer picnics or easy weeknight dinners. For a spicy kick, brush the mushrooms with adobo sauce, or skip it if you prefer a milder flavor.

Serves: 4

INGREDIENTS

  • 4 large portobello mushrooms, grilled and sliced into thin strips
  • Adobo sauce from a can of chipotles in adobo, for brushing (optional, for spicy mushrooms)
  • Extra-virgin olive oil
  • Balsamic vinegar
  • Tamari, or substitute with soy sauce
  • Sea salt and ground black pepper
  • 8 corn or flour tortillas, warmed
  • Avocado salsa or guacamole
  • Pickled red onions
  • Cilantro
  • Lime wedges, for serving

PREPARATION

  1. Prepare the mushrooms by removing the portobello mushroom stems. Clean the caps with a damp cloth or paper towel. Place the mushrooms on a large plate and drizzle generously with balsamic vinegar, olive oil, and tamari. Sprinkle with salt and pepper and use your hands to coat the mushrooms on all sides.
  2. Preheat an outdoor grill or grill pan to medium heat. Place the portobello mushrooms on the grill, gill side-up. Cook for 5 to 7 minutes per side, or until the mushrooms are tender.
  3. For spicy mushrooms, brush the sliced mushrooms with adobo sauce.
  4. Assemble tacos in the tortillas with the sliced mushrooms, avocado salsa or guacamole, pickled red onions, and cilantro. Serve with lime wedges.

NUTRITIONAL INFORMATION

Serving Size: Two tacos

  • Calories: 262
  • Fat: 10 g
  • Carbs: 35 g
  • Fiber: 3 g
  • Protein: 7 g

Food for Thought

To clean mushrooms, gently wipe them with a damp paper towel or soft brush, or rinse briefly under cold water and dry thoroughly. Always wash them whole and avoid soaking them in water, as it can make themsoggy.

Source: modified from Love and Lemons at loveandlemons.com