Smoky Grilled Mushroom and Onion Tacos

On National Taco Day, these vegetarian tacos lean into Mexico’s love of smoky street-style fillings. Portobello and cremini mushrooms grill with onion and smoked paprika until charred and savory, then tuck into warm corn tortillas with creamy avocado.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 310 cal
• 9g protein
• 34g carbs
• 18g fat
• 3g fiber

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Ingredients

• 4 large portobello mushroom caps
• 8 oz cremini mushrooms
• 1 large white onion
• 3 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 corn tortillas
• 1 avocado
• 2 lime
• 1/3 cup fresh cilantro
• 1/3 cup crumbled queso fresco
• to taste chipotle hot sauce

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Clean the portobello caps and cremini mushrooms; slice the portobellos into 1/2-inch strips and halve the creminis.
2. 2Slice the white onion into 1/2-inch thick rounds, keeping the rings intact so they grill evenly.
3. 3In a large bowl toss the mushrooms and onion rounds with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
4. 4Place the onion rounds on the hot grill first. Cook 4–5 minutes per side until charred in spots and softened. Transfer to a cutting board and roughly chop.
5. 5Add the mushrooms to the grill in a single layer. Grill 3–4 minutes per side until deeply browned, tender, and lightly charred at the edges. Remove and keep warm.
6. 6Warm the corn tortillas on the cooler edge of the grill or in a dry skillet for 20–30 seconds per side until soft and fragrant. Stack and wrap in a clean towel.
7. 7Halve and pit the avocado, then slice or mash lightly with a squeeze of lime and salt. Roughly chop the cilantro.
8. 8Assemble each taco by layering grilled mushrooms and chopped onions onto a warm tortilla. Add avocado, a sprinkle of queso fresco, cilantro, and a few dashes of chipotle hot sauce. Finish with an extra lime wedge on the side and serve hot.