Portobello Tacos – The star of these easy vegan tacos is definitely the marinated portobello mushrooms! Add in the limed cabbage, guacamole and cilantro and you’re all set for Taco Night! So easy and seriously off the charts good.
Vegan Taco Recipes
These portobello tacos are my absolutely favorite vegan tacos! They are incredibly easy to make and oh so filling and satisfying. You will definitely want these on the menu for your next Taco Night or Taco Tuesday celebration!
I’m slightly obsessed with tacos…. like I crave them and have never once gotten sick of them, I mean has ANYONE ever gotten sick of tacos? When I set out to make this Meatless Monday Recipe I knew it would be good but I had no idea I’d create such an epic Veggie Taco Recipe that I’d crave them night and day! But that’s exactly what happened! These Portobello Tacos are satisfying, flavor-packed and veggie-loaded!
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How to make Portobello Mushroom Tacos
It all starts with the marinade. Assemble your marinade and pour it over your portobellos and let them marinate in the refrigerator for at least 2 hours, the longer they marinate the more flavor they will have. Once you are ready to cook your tacos, juice your limes over the cabbage so it can marinate while everything else is being prepared. Fry up your tortillas and set them aside then make the guacamole and prepare the cilantro leaves. Sear the portobellos in a hot skillet and once they finish cooking assemble your portobello tacos! These are sure to be one of your favorite Vegan Taco Recipes!
Paleo Tacos
If you’re looking to make these tacos into Paleo Tacos just swap out the corn tortillas for a grain free tortilla like Siete, everything else about the recipe is already paleo. The soft Siete cassava flour tortillas are a favorite around here or you can use their crunchy shells to make this recipe. These veggie loaded paleo tacos are sure to be your new go-to taco recipe!
What Makes These The Best Veggie Tacos
In these tacos the star is clearly the portobello mushroom and let me tell you, the marinade that gives them all their flavor is ON POINT! Seriously good and yet also super easy! There’s so much nutrient-packed goodness going on here from the lime marinaded cabbage (the marinade’s are key), to the simplest guacamole you’ve ever had (it’s also my favorite) and cilantro inside lightly fried corn tortillas for a little texture and structure.
Vegetarian or not you’re going to love these! So pin this recipe and add it to your menu for any Meatless Monday or Taco Tuesday.
More Easy Dinner Recipes
- Spaghetti Squash Pepperoni Pizza Bake
- Whole30 Instant Pot Chipotle Pork Carnitas
- Sheet Pan Sausage, Asparagus & Crispy Potatoes
- Zoodles with Pesto Shrimp
- Mexican Street Corn Summer Salad
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Portobello Tacos
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 tacos 1x
- Category: Lunch & Dinner
- Method: Stove Top
- Cuisine: Mexican
- Diet: Vegan
Description
Portobello Tacos – The star of these easy vegan tacos is definitely the marinated portobello mushrooms! Add in the limed cabbage, guacamole and cilantro and you’re all set for Taco Night! So easy and seriously off the charts good.
Ingredients
- 2 large portobello mushrooms, cleaned
- 1/2 cup avocado oil
- 2 teaspoons chili powder
- 1 teaspoon unrefined sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- dash of cayenne pepper
- 1/2 a purple cabbage, shredded
- 6 limes
- 6 corn tortillas or grain-free tortillas for a paleo version
- 1 Avocado
- handful of cilantro
- hight-heat oil for frying
Instructions
- Start by slicing your cleaned mushrooms into 1/2 inch thick strips and place them in a gallon sized zip lock plastic bag.
- In a small bowl combine the 1/2 cup avocado oil, 2 teaspoons chili powder, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper and a dash of cayenne pepper. Give the mixture a stir and pour over the mushrooms in the bag.
- Refrigerate the mushrooms in the marinade for at least 2 hours – up to overnight.
- Just before cooking your mushrooms, juice 5 limes into a medium bowl and stir in your shredded cabbage. Let the cabbage sit in the lime juice for at least 20 minutes before serving.
- In a small skillet, heat enough oil to fry the tortillas. Heat the oil over medium-high and lightly fry one tortilla at a time in a curved shape (like a pre-made hard taco shell). To do this, pick up the tortilla with tongs and while still holding the tortilla, dip half of it into the hot oil while holding the other side with tongs in the desired taco shell shape. After each tortilla fries, set aside on a paper towel lined plate.
- In a small bowl, peel and pit your avocado then smash with lime juice, salt and pepper to taste. I use about 1/2 a juiced lime for a whole avocado but start with less and add more to taste. Then smash with a fork until smooth and set aside.
- Wash and set aside your cilantro to dry.
- After the mushrooms have marinated and your other ingredients are ready, heat a large skillet over medium-high heat and remove the mushrooms from the marinade and sear on each side, cooking until you’ve achieved your desired doneness. After the initial sear on each side cook the mushrooms for about 5 minutes, flipping back and forth occasionally as needed.
- Once the mushrooms are done, transfer them to a plate.
- Start filling your taco shells, first with the mushrooms, then cabbage, guacamole, cilantro and more lime juice squeezed over top. Serve immediately and enjoy!
Keywords: portobello tacos, portobello mushroom tacos, paleo tacos,
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