These Grilled Portobello Tacos are a delicious vegetarian option that packs a flavourful punch. Marinated portobello mushrooms provide a meaty texture, while fresh vegetables and a hint of lime create a refreshing and satisfying taco experience.
Ingredients:
- 1/2 cup vegetable oil
- 2 teaspoons chilli powder
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 2 tsp fresh lime juice
- 1 teaspoon kosher salt
- 4 large portobello mushrooms, cleaned, stemmed, gills removed, sliced 1/2″ thick
- 2 cups napa cabbage, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh coriander, thinly sliced, plus extra for serving
- 1 avocado, thinly sliced
- 8 (5″ to 6″) corn tortillas, warmed
- Cotija cheese, to serve (optional)
- 2 tsp fresh lime juice
- 1 teaspoon kosher salt
Method of cooking:
In a small bowl, whisk together the vegetable oil, chilli powder, garlic powder, ground cumin, fresh lime juice and kosher salt.
Place the sliced portobello mushrooms in a large resealable plastic bag or shallow dish.
Pour the marinade over the mushrooms, making sure they are well coated.
Close the bag or cover the dish and leave to marinate for at least 30 minutes at room temperature or up to 2 hours in the fridge.
Preheat the barbecue to medium heat and lightly oil the grates.
Remove the mushrooms from the marinade and allow any excess marinade to drip off.
Place the mushrooms on the grill and cook for about 4-5 minutes per side, or until they are tender and have nice grill marks.
In a medium bowl, combine the thinly sliced Napa cabbage, red onion, fresh coriander, fresh lime juice and kosher salt.
Toss to combine and set aside.
Place a few slices of grilled portobello mushrooms on each warmed corn tortilla.
Top with a generous amount of cabbage slaw.
Add avocado slices.
Sprinkle with cotija cheese (if using) and additional coriander.
Serve immediately, with extra lime wedges on the side if desired.
