Portabella Tacos
Boldly redefine taco night with these savory, flavor-packed Portabella Tacos! Perfect for vegetarians and plant-based enthusiasts, this recipe features juicy portabella mushroom caps marinated in a zesty blend of soy sauce, lime juice, ground cumin, and smoked paprika, then grilled to perfection for a smoky, umami-rich bite. Topped with crisp red cabbage, creamy avocado slices, fresh cilantro, and a drizzle of sour cream or vegan sour cream, these tacos strike the perfect balance of textures and flavors. Customize with a splash of hot sauce for an extra kick, and serve on warm corn or flour tortillas for a satisfying, crowd-pleasing meal. Ready in just 25 minutes, these tacos are an easy, healthy, and delicious dinner option that will keep everyone coming back for more!
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Recipe Information
Ingredients
- 4 medium caps Portabella mushrooms
- 3 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 1 tablespoon Fresh lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 2 cloves Garlic cloves (minced)
- 8 small tortillas Corn or flour tortillas
- 1 cup Red cabbage (shredded)
- 1 large Avocado (sliced)
- 0.25 cup Cilantro leaves (chopped)
- 0.5 cup Sour cream or vegan sour cream
- 1 teaspoon Hot sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Clean the portabella mushrooms by gently wiping them with a damp cloth and removing the stems.
In a small bowl, whisk together the soy sauce, olive oil, fresh lime juice, ground cumin, smoked paprika, minced garlic, salt, and black pepper to create the marinade.
Place the mushroom caps in a shallow dish or resealable plastic bag and pour the marinade over them. Let the mushrooms marinate for 15 minutes, flipping them halfway through.
While the mushrooms are marinating, prepare your taco toppings: shred the red cabbage, slice the avocado, and chop the cilantro leaves. Set these aside.
Heat a skillet or grill pan over medium-high heat. Once hot, cook the mushrooms for 4-5 minutes on each side or until tender and slightly charred.
Once cooked, transfer the mushrooms to a cutting board and slice them into thin strips.
Warm the tortillas in a dry skillet or microwave until pliable.
Assemble the tacos by layering the mushroom slices, shredded red cabbage, avocado slices, and cilantro onto the warmed tortillas.
Drizzle sour cream (or vegan sour cream) and hot sauce on top for added flavor.
Serve immediately and enjoy your Portabella Tacos!
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4424 mg | 192% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 18.2 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 502 mg | 39% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3713 mg | 79% | |
*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.
