Grilled Portobello Tacos with Cilantro Slaw

Grilled Portobello Tacos with Cilantro Slaw offer a flavorful vegetarian dish that suits any meal, especially on Taco Tuesday. The portobello mushrooms, marinated to perfection, provide a satisfying texture, while the cilantro slaw contributes a refreshing crunch. With its vibrant colors and bold flavors, this dish appeals to both vegetarians and non-vegetarians.

Ingredients

• 4 large portobello mushrooms, stems removed and sliced
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp cumin
• 1/2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 cup chopped cilantro
• 1/4 cup lime juice
• 1 tbsp honey
• salt
• black pepper
• 8 small corn tortillas, warmed
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup sliced red onion

Instructions

1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, balsamic vinegar, cumin, paprika, garlic powder, onion powder, cilantro, lime juice, honey, a pinch of salt, and a sprinkle of black pepper.
3. Add portobello mushrooms to the marinade, tossing to coat. Let marinate for 15 minutes.
4. Place mushrooms on the grill and cook for 3-4 minutes per side until tender.
5. Warm the corn tortillas by placing them on the grill for about 30 seconds on each side.
6. To assemble, place grilled mushrooms on the warm tortillas and add shredded red cabbage, carrots, and sliced red onion on top.
7. Serve immediately, optionally with extra cilantro slaw on the side.

Keywords: Lunch, Vegetarian, Mushrooms, Grilled, Mexican

Spice Rack: Cumin, Paprika, Garlic Powder, Onion Powder

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