Imagine sinking your teeth into a taco so incredibly delicious that you forget it's completely vegan. These Grilled Vegetable Portobello Mushroom Tacos are not just a meal; they're a culinary adventure that transforms humble ingredients into a mouthwatering masterpiece. Packed with smoky, charred vegetables, tender portobello mushrooms, and vibrant fresh toppings, these tacos will revolutionize your perception of plant-based cooking and leave you craving more with every single bite.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Vegan, Gluten Free
Serves: 4 servings
Ingredients
- 4 large portobello mushrooms
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 tsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 8 corn tortillas
- Fresh avocado for topping
- Fresh cilantro for garnish
Instructions
- Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and slice the mushrooms into 1/2-inch thick strips.
- Prepare the zucchini and red bell pepper by washing and cutting them into thin, uniform strips approximately 1/4-inch thick to ensure even grilling.
- In a large mixing bowl, toss the sliced portobello mushrooms, zucchini, and red bell pepper with olive oil, garlic powder, salt, and pepper. Ensure all vegetables are evenly coated with seasoning.
- Preheat your grill or grill pan to medium-high heat, around 400°F (204°C). If using a grill pan, lightly oil the surface to prevent sticking.
- Arrange the seasoned vegetables on the grill, cooking for 4-5 minutes on each side. The vegetables should develop nice grill marks and become tender with slightly charred edges.
- While vegetables are grilling, warm the corn tortillas. You can do this directly on the grill for 30 seconds per side or in a dry skillet.
- Once vegetables are grilled, remove from heat and let rest for 2-3 minutes to allow juices to redistribute.
- Assemble tacos by placing grilled vegetables in each corn tortilla. Top with fresh sliced avocado and chopped cilantro.
- Serve immediately while vegetables are warm and tortillas are soft. Optional: Add a squeeze of lime juice for extra brightness.
Tips
- Slice vegetables uniformly to ensure even cooking and perfect grill marks
- Use a hot grill or grill pan (400°F) to achieve that perfect charred exterior
- Don't overcrowd the grill - give vegetables space to caramelize
- Let grilled vegetables rest briefly after cooking to redistribute juices
- Warm tortillas just before serving to maintain soft, pliable texture
- Experiment with additional seasonings like smoked paprika or cumin for extra depth
- Use fresh, high-quality ingredients for the most vibrant flavor profile
- If no grill is available, a cast-iron skillet can provide similar caramelization
- Add a squeeze of lime at the end to brighten the entire dish
Nutrition Facts
Calories: 200kcal
Carbohydrates: 34g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
