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

We mexican do eat tacos. So delicious and so many different stufffings and salsas. For the green sauce....if you want a really delicious one, put your tomatillos with the jalapeño or poblano, one or two garlics on the grill , turning them once in a while.......untill they are really soft. Then you can put them in your blender with the rest of the ingredients. Cilantro chopped at the very end is a must. And forget the sweetener....al ALL

Marite - 2014-04-25 20:38:15

In reference to the person about Canola oil, most canola oil is GMO. Don't use it.

Carolyn - 2014-04-13 20:41:58

I am very surprised at the canola oil. This sounds great, but will definite substitute canola for another oil.

Carolyn - 2014-04-13 20:38:50

Mmm buena receta :) gracias

Nora vargas - 2014-04-03 02:14:35

yummy

amanda - 2014-04-02 18:03:01

Very good and messy. Used olive oil. Omitted green pepper and used a can of green chilies. I also used low carb tortillas.

Barb McMahan - 2014-01-07 01:44:04

Make

Paulette - 2013-12-11 01:11:05

Made this tonight. Olive oil vs Canola. Small can of green chilies since I couldn't get poblano. red pepper instead of green. You should drain off some of the liquid from the salsa. This was SO good!!!!

Connie - 2013-09-03 01:26:22

Ditch the canola oil for olive, and this sounds fabulous. :-)

Carole - 2013-08-30 17:48:08

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