Grilled Portobello Tacos with Cilantro Slaw

Grilled Portobello Tacos with Cilantro Slaw

Smoky grilled mushrooms meet crunchy lime-dressed slaw in a quick weeknight taco.

Total 45 min Makes 4 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Soy

Thick portobello caps are marinated in a smoky-sweet soy mixture, then grilled until tender and juicy. A crisp cabbage and cilantro slaw with lime adds brightness and crunch, making these tacos a satisfying meatless option for taco night or casual summer entertaining.

Ingredients

  • 4 large portobello mushroom caps, stems removed
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 0 salt and black pepper, to taste
  • 3 cups green cabbage, thinly shredded
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons lime juice
  • 2 tablespoons mayonnaise
  • 8 small corn tortillas
  • 1/2 cup queso fresco, crumbled
  • 1 lime, cut into wedges

Method

  1. In a large bowl or shallow dish, whisk together olive oil, soy sauce, lime juice, honey, garlic, smoked paprika, cumin, salt, and pepper.

  2. Add the portobello caps to the marinade, turning to coat both sides. Let sit at room temperature for 15 minutes.

  3. While the mushrooms marinate, toss cabbage, cilantro, and red onion in a bowl. Stir in lime juice and mayonnaise until evenly coated. Season with salt and pepper, then refrigerate until ready to serve.

  4. Preheat a grill or grill pan over medium-high heat.

  5. Grill the portobello caps, gill-side down first, for 5 minutes, then flip and grill another 5 minutes, until tender and grill-marked.

  6. Transfer the grilled mushrooms to a cutting board and slice into 1/2-inch strips.

  7. Warm the corn tortillas on the grill for about 30 seconds per side, until pliable and lightly charred.

  8. Assemble tacos by layering sliced portobello strips onto tortillas, topping with cilantro slaw and crumbled queso fresco.

  9. Serve immediately with lime wedges on the side.

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    Grilled Portobello Tacos with Cilantro Slaw

    Thick portobello caps are marinated in a smoky-sweet soy mixture, then grilled until tender and juicy. A crisp cabbage and cilantro slaw with lime adds brightness and crunch, making these tacos a satisfying meatless option for taco night or casual summer entertaining.

    45 min 4 servings 320 cal

    Ingredients

    • 4 large portobello mushroom caps, stems removed
    • 3 tablespoons olive oil
    • 2 tablespoons soy sauce
    • 1 tablespoon lime juice
    • 1 tablespoon honey
    • 2 cloves garlic, minced
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon ground cumin
    • 0 salt and black pepper, to taste
    • 3 cups green cabbage, thinly shredded
    • 1/2 cup fresh cilantro, chopped
    • 1/4 cup red onion, thinly sliced
    • 2 tablespoons lime juice
    • 2 tablespoons mayonnaise
    • 8 small corn tortillas
    • 1/2 cup queso fresco, crumbled
    • 1 lime, cut into wedges

    Method

    1. 1

      In a large bowl or shallow dish, whisk together olive oil, soy sauce, lime juice, honey, garlic, smoked paprika, cumin, salt, and pepper.

    2. 2

      Add the portobello caps to the marinade, turning to coat both sides. Let sit at room temperature for 15 minutes.

    3. 3

      While the mushrooms marinate, toss cabbage, cilantro, and red onion in a bowl. Stir in lime juice and mayonnaise until evenly coated. Season with salt and pepper, then refrigerate until ready to serve.

    4. 4

      Preheat a grill or grill pan over medium-high heat.

    5. 5

      Grill the portobello caps, gill-side down first, for 5 minutes, then flip and grill another 5 minutes, until tender and grill-marked.

    6. 6

      Transfer the grilled mushrooms to a cutting board and slice into 1/2-inch strips.

    7. 7

      Warm the corn tortillas on the grill for about 30 seconds per side, until pliable and lightly charred.

    8. 8

      Assemble tacos by layering sliced portobello strips onto tortillas, topping with cilantro slaw and crumbled queso fresco.

    9. 9

      Serve immediately with lime wedges on the side.