Grilled Portobello Tacos
Mushroom lovers alert: Summer taco nights just got upgraded. Featuring portobello mushrooms marinated in taco spices and grilled to perfection, these vegetarian tacos will delight meat-lovers and vegans alike.
Ingreadient :
- 1/2 c. vegetable oil, plus more for grill
- 2 tsp. chili powder
- 2 tsp. garlic powder
- 1 tsp. ground cumin
- 3 tsp. fresh lime juice, divided
- 2 tsp. kosher salt, divided
- 4 large portobello mushrooms, cleaned, stemmed, gills removed, sliced 1/2" thick
- 2 c. thinly sliced Napa cabbage
- 1/4 c. thinly sliced red onion
- 2 Tbsp. fresh cilantro, thinly sliced, plus more for serving
- 1 avocado, thinly sliced
- 8 (5" to 6") corn tortillas, warmed
- Cotija cheese, for serving (optional)
Direction :
- 1/2 c. vegetable oil, plus more for grill
- 2 tsp. chili powder
- 2 tsp. garlic powder
- 1 tsp. ground cumin
- 3 tsp. fresh lime juice, divided
- 2 tsp. kosher salt, divided
- 4 large portobello mushrooms, cleaned, stemmed, gills removed, sliced 1/2" thick
- 2 c. thinly sliced Napa cabbage
- 1/4 c. thinly sliced red onion
- 2 Tbsp. fresh cilantro, thinly sliced, plus more for serving
- 1 avocado, thinly sliced
- 8 (5" to 6") corn tortillas, warmed
- Cotija cheese, for serving (optional)
