Grilled Portobello Tacos Recipe

Taco nights in the summer have been improved. These vegetarian tacos, which feature portobello mushrooms marinated

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in taco seasoning and expertly grilled, will satisfy both vegans and meat lovers. Here are some pointers for succeeding.

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YIELDS: 8 serving(s) PREP TIME: 20 mins TOTAL TIME: 1 hr 10 mins CAL/SERV: 267

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INGREDIENTS: 1/2 c. vegetable oil, plus more for grill 2 tsp. chili powder 2 tsp. garlic powder 1 tsp. ground cumin 3 tsp. fresh lime juice, divided 2 tsp. kosher salt, divided 4 large portobello mushrooms, cleaned, stemmed, gills removed, sliced 1/2" thick 2 c. thinly sliced Napa cabbage 1/4 c. thinly sliced red onion 2 tbsp. fresh cilantro, thinly sliced, plus more for serving 1 avocado, thinly sliced 8 (5" to 6") corn tortillas, warmed Cotija cheese, for serving (optional)

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Step 1: In a medium-sized bowl, mix together oil, 1 1/2 teaspoons salt, chili powder, garlic powder, cumin, and tablespoon of lime juice.

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Step 2: Put the mushrooms in a shallow glass baking dish in a single layer. Cover the mushrooms with the marinade, stirring them gently to coat as needed. Allow to sit at room temperature for half an hour.

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Step 3: In the meantime, combine the cabbage, onion, 2 tablespoons of cilantro, and the remaining 2 tablespoons of lime juice in a medium-sized bowl. Add the remaining 1/2 teaspoon of salt to taste.

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Step 4: Preheat a grill for five minutes on medium-high heat. Grates should be cleaned and oiled.

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Step 5: Take the mushrooms out of the marinade and allow any extra to fall off. Sear in a single layer for one to two minutes on each side, or until deeply browned on both sides, rotating halfway through.

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Step 6: Place two avocado slices and a generous portion of slaw in the middle of each tortilla. Add three to four grilled portobello slices, some cilantro, and cotija cheese on top.

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