Grilled Portabella and Poblano Tacos
Fire up the grill and savor the smoky, earthy flavors of these Grilled Portabella and Poblano Tacos, a vibrant plant-based twist on classic Mexican street food. Juicy portabella mushroom caps and charred poblano peppers are marinated with a zesty blend of olive oil, garlic powder, cumin, and chili powder, then grilled to tender perfection. Nestled in warm corn tortillas, these tacos burst with texture and color, thanks to crisp shredded red cabbage, creamy avocado slices, and a sprinkle of fresh cilantro. Optional crumbled Cotija cheese and a dollop of tangy sour cream (or vegan alternative) add layers of richness, while a squeeze of fresh lime ties it all together. Quick to prepare and full of bold, smoky flavor, these tacos are perfect for a weeknight dinner or a crowd-pleasing taco night.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 2 whole Poblano peppers
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 1 tablespoon Fresh lime juice
- 8 small Corn tortillas
- 1 cup Red cabbage (shredded)
- 0.25 cup Fresh cilantro (chopped)
- 2 medium Avocados (sliced)
- 0.25 cup Cotija cheese (crumbled, optional)
- 0.25 cup Sour cream or vegan sour cream
- 1 lime Lime wedges
Instructions
Preheat your grill or grill pan to medium-high heat.
Clean the portabella caps with a damp paper towel and remove the stems, if present.
Slice the poblano peppers in half lengthwise and remove the seeds and stems.
In a small bowl, mix olive oil, garlic powder, cumin, chili powder, and salt to create a marinade.
Brush the marinade generously over both sides of the portabella caps and poblano peppers.
Place the portabella caps and poblano peppers on the grill. Cook for 4-5 minutes per side, or until they develop grill marks and become tender.
Remove the grilled vegetables from the heat and let them cool slightly. Slice the portabella caps into thin strips and the poblanos into smaller pieces.
Warm the corn tortillas on the grill for about 30 seconds per side, until pliable and lightly charred.
Assemble the tacos: layer sliced portabella mushrooms and poblano peppers onto each tortilla. Top with shredded red cabbage, fresh cilantro, sliced avocado, and crumbled Cotija cheese, if using.
Drizzle with a dollop of sour cream or vegan sour cream and squeeze fresh lime juice over the top.
Serve immediately with additional lime wedges on the side.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 2281 mg | 99% | |
| Total Carbohydrate | 186.4 g | 68% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 27.9 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 797 mg | 61% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 5154 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
