How to make:
Grilled Portobello Mushroom Tacos
Your taco night needs these vegan portobello mushroom tacos. They’re filled with grilled portobello mushrooms, corn, peppers & tons of flavor
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Author:
Yield:
4-6 1x
Ingredients
- 1/3 cup Pompeian Organic Balsamic Vinegar
- 2 limes
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 portobello mushroom caps
- 2 ears corn
- 2 bell peppers, sliced
- 1 15-ounce can black beans, drained and rinsed
- 2 cups red cabbage, thinly sliced
- 1 cup kimchi
- 1 jalapeño, thinly sliced
- 2 limes, sliced into wedges
- 1 cup fresh cilantro, chopped
- 8–12 corn or flour tortillas
Instructions
- Preheat outdoor grill or a cast iron skillet over medium heat.
- In a large bowl or plastic bag, add balsamic vinegar, juice of 1/2 lime, chili powder, cumin, garlic powder, paprika, salt and pepper; stir to combine.
- Add portobello mushrooms; toss to coat mushrooms. Let them sit for at least 15 minutes, flipping and stirring the mushroom caps.
- Remove corn husks. Using a grill pan, grill corn and bell peppers until browned, about 10-15 minutes. Rotate corn to brown on all sides. (If you don’t have a grill, sauté peppers until tender and browned, about 10 minutes. Place corn on a baking sheet, broil for 5 minutes, flip, then broil for 5 more minutes.)
- Place mushrooms on the grill, or a skillet. Cook for 10-15 minutes, until browned.
- Add black beans, cabbage, and kimchi to individual bowls to prepare for serving.
- When the vegetables are fully cooked, remove from grill or skillet. Slice mushrooms thinly. Cut corn off the cob. Place all vegetables on a serving plate.
- Assemble your mushroom tacos by placing a tortilla on a plate and adding mushrooms, bell peppers, corn, black beans, cabbage, and kimchi. Top with jalapeño slices, a squeeze of remaining lime juice, and a sprinkle of cilantro.