nutritional information

Per Taco:

  • Calories: 278
  • Protein: 6 g
  • Total Fat: 15 g
  • Saturated Fat: 2 g
  • Carbohydrates: 35 g
  • Cholesterol: 0 mg
  • Sodium: 257 mg
  • Fiber: 9 g
  • Sugar: 12 g
Vegan Gluten-Free

Grilled Portobello Tacos with Salsa Verde

Grilled Portobello Tacos with Salsa Verde

Serves 6

30 minutes or fewer

Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat. Don't worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).
Marinade
  • ⅓ cup canola oil
  • 3 Tbs. balsamic vinegar
  • 1 tsp. black pepper
Tacos
  • 6 large portobello mushroom caps
  • 6 6-inch soft corn tortillas
  • 2 avocados, sliced
  • 2 cups chopped tomatoes
  • 3 cups shredded cabbage
  • Vegan sour cream, optional
Salsa Verde
  • 4 tomatillos, chopped (or 1 cup canned)
  • 1 large green bell pepper or poblano chile, roughly chopped
  • 1 large bunch fresh cilantro, leaves only
  • 1 medium onion, chopped
  • 3 cloves garlic
  • 3 tsp. organic sugar or agave nectar
  • 1 ¼ tsp. canola oil
  • 1 tsp. pepper
  • ½ tsp. salt

1. Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.

To make Tacos:

2. Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.

To make Salsa Verde:

3. Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.

4. Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.

April 2010 p.71

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comments

Does this say "Spanish" anywhere????

rt - 2013-04-21 13:12:58

Very good and easy to make.

Miranda Freeman - 2012-09-03 23:58:02

added to the marinade: cumin, cayenne pepper & garlic the mushrooms: sliced about 1/2" thick Instead of the avocado slices, I used my guacamoli Delish

Nan Talley - 2012-08-30 19:26:52

Delicious! I just sauteed the mushrooms.

Priya - 2012-04-23 23:17:39

It is raining here tonight, so I just broiled the portobello. It turned out just fine. I did use a low carb tortilla instead of the corn tacos. This will become a staple in my repetoire.

DON RAHM - 2012-04-20 02:44:56

This looks so delicious! I am going to have to try it tomorrow. :o)

Kc Rossi - 2012-04-17 02:49:54

This is quite insensitive, not all Spanish people are Mexican, we don't all eat tacos

guillermo - 2012-02-19 16:01:00

Nice, only one thing: in Spain we don`t eat tacos.... at all!

carolina - 2011-10-29 20:40:46

i made these for dinner tonight and they turned out amazing!l i'll be making them again in the near future, but like some others said-i'll skip the sugar next time. very easy and quick to make, and are just as good cold so there's yummy leftovers as an added bonus.

suzi - 2011-08-16 21:53:07

A winner. Except that I dont like sweet dressings. And sweet this was! The second time around, I substituted the salsa verde with unadulterated tomatillos pureed by blender. Period. Delicious.

Jan - 2011-07-19 11:39:38

The name "Canola" was derived from "Canadian oil, low acid". It is breed to be much lower in erucic acid than any other rapeseed oil. Food-grade canola oil is bred to contain less than 2% erucic acid. I'm sure everyone on this site has differing views on what is good and what is bad, but please try and be factual and fair in order to give everyone the benefit of making informed decisions.

Jo - 2011-06-27 17:13:17

We used sugar for the salsa verde, and found it way too sweet as well. I will definitely leave the sugar out next time. They were just as delicious served cold the next day, and just as satisfying without the tortilla.

Rebecca - 2011-06-23 15:41:40

Wow!!!! This was SO SO good! I sauted the mushrooms in olive oil and then when they were done, added the cabbage to the pan and sauted until starting to become tender. This one is rated R for repeat! :)

Marta - 2011-05-03 18:25:01

Canola oil is horrible for the the body. Canola oil is short for canada oil which is from the rapeseed plant. Rapeseed oil has a large amount of erucic acid, a compound that in large amounts can be toxic to humans.

Rick - 2011-04-08 17:25:40

The tacos are really good. The tomatillo sauce could definitely use less agave, maybe only one teaspoon rather than 3 and also a jalapeño pepper for more flavor. Overall really good. Will definitely make again. Thanks!

uprincon - 2011-04-03 20:43:53