Grilled Mushroom and Onion Tacos

Tacos grew from Mexico’s lively street-food tradition, wrapping bold fillings in warm corn tortillas. These grilled mushroom and onion tacos lean on smoky spices and meaty portobellos for a hearty vegetarian spin.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 360 cal
• 11g protein
• 40g carbs
• 19g fat
• 3g fiber

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Ingredients

• 12 small corn tortillas
• 4 large portobello mushroom caps
• 8 oz cremini mushrooms
• 2 large yellow onion
• 3 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 lime
• 1/3 cup chopped fresh cilantro
• 1 ripe avocado
• 1/3 cup crumbled queso fresco
• 1/3 cup chipotle crema or sour cream

Instructions

1. 1Clean the portobellos by wiping with a damp cloth and remove stems; slice into 1/2-inch thick strips. Halve the cremini mushrooms. Slice the yellow onions into 1/2-inch thick rounds, keeping rings intact as much as possible.
2. 2In a large bowl whisk together the olive oil, soy sauce, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Add all the mushrooms and onion rounds, tossing gently until everything is evenly coated. Let marinate 10 minutes.
3. 3Preheat a grill or grill pan to medium-high heat (about 400°F). Oil the grates lightly.
4. 4Place the onion rounds on the grill first and cook 4 to 5 minutes per side until charred in spots and softened. Transfer to a cutting board.
5. 5Grill the mushroom strips and halves in a single layer, 3 to 4 minutes per side, until tender, juicy, and well-marked with grill lines. Avoid moving them too early so they develop color.
6. 6Roughly chop the grilled onions and any larger mushroom pieces into taco-friendly bites. Squeeze the juice of one lime over the mixture and toss with half the chopped cilantro.
7. 7Warm the tortillas on the cooler edge of the grill or in a dry skillet until pliable and lightly toasted.
8. 8Spoon the grilled mushroom-onion mixture into each tortilla, add sliced avocado, a drizzle of chipotle crema, crumbled queso fresco, remaining cilantro, and a final lime wedge squeeze. Serve at once while smoky and hot.