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Portobello Tacos
Fresh herbs are the star of this dish bringing depth to the earthy mushroom base. A pop of citrus and touch of agave make these tacos a taste sensation that’ll have you wanting seconds.
Recipe - Apple Valley, MN
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Portobello Tacos
Prep Time25 Minutes
Servings4
Cook Time8 Minutes
Calories946
Ingredients
1½ cups Fresh Thyme extra-virgin olive oil
2 tsp. lime zest
½ cup plus 2 tsp. fresh lime juice, divided
4 Tbsp. plus 1 tsp. finely chopped fresh cilantro, divided
4 cloves garlic, minced
1 tsp. Fresh Thyme organic ground cumin
1 tsp. Fresh Thyme crushed red pepper
4 (3 oz.) portobello mushroom caps, stems and gills removed
1 cup finely shredded red cabbage
1 Tbsp. finely chopped red onion
1 tsp. agave nectar
1 tsp. chopped seeded jalapeño pepper*
Fresh Thyme fine sea salt, to taste
Ground black pepper, to taste
8 corn tortillas
1 cup Fresh Thyme guacamole
Lime wedges, for serving
Fresh cilantro leaves, for garnish
Directions
- For marinade, in a medium bowl, whisk together olive oil, lime zest, ½ cup lime juice, 4 Tbsp. cilantro, garlic, cumin, and crushed red pepper.
- Cut mushrooms in strips; place in a large resealable plastic bag. Pour marinade over mushrooms; close bag. Turn bag to evenly coat. Refrigerate for 2 hours.
- For cilantro-lime slaw, in a medium bowl, combine red cabbage, red onion, remaining 2 tsp. lime juice, remaining 1 tsp. cilantro, agave nectar, and jalapeño. Season to taste with salt and black pepper. Cover and refrigerate.
- Preheat grill with a greased grill rack for direct cooking over medium-high heat (375°F). Remove mushrooms from marinade; discard marinade. Grill mushrooms for 4 to 6 minutes or until tender, turning once halfway through. Remove from grill; keep warm.
- Place tortillas on grill. Grill for 1 to 2 minutes or until heated, turning once halfway through.
- To assemble tacos, spread 2 Tbsp. guacamole on each tortilla; top with mushroom slices and cilantro-lime slaw.
- *Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with jalapeños, wear protective gloves.
Nutritional Information
Each serving (2 tacos) contains: 946 calories, 90 g fat, 15 g saturated fat, 0 g trans fat, 0 mg cholesterol, 275 mg sodium, 38 g carbohydrates, 5 g fiber, 12 g sugar, 6 g protein. ","Daily values: 2% vitamin A, 14% vitamin C, 6% calcium, 7% iron.
25 minutes
Prep Time
8 minutes
Cook Time
4
Servings
946
Calories
Shop Ingredients
Makes 4 servings
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$15.99$0.47/oz
Limes - 1 Each
$0.50
Limes - 1 Each
$0.50
Cilantro - 1 Each
$0.99
Garlic - 1 Each
$0.69
Fresh Thyme Organic Ground Cumin - 1.59 Ounce
$3.99$2.51/oz
Fresh Thyme Organic Crushed Red Chili Peppers - 1.5 Ounce
$2.99$1.99/oz
Highline Organic Portabella Grill Caps - 6 Ounce
$3.99$0.67/oz
Red Cabbage - 3.75 Pound
$3.71 avg/ea$0.99/lb
Red Onions - 1 Pound
$1.49 avg/ea$1.49/lb
Madhava Organic Light Agave Nectar - 17 Ounce
$6.49$0.38/oz
Jalapeno Chile Peppers - 0.25 Pound
$0.50 avg/ea$1.99/lb
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$3.99$2.02/oz
Not Available
Fresh Thyme Medium Guacamole - 8 Ounce
$4.99$0.62/oz
Limes - 1 Each
$0.50
Cilantro - 1 Each
$0.99
Nutritional Information
Each serving (2 tacos) contains: 946 calories, 90 g fat, 15 g saturated fat, 0 g trans fat, 0 mg cholesterol, 275 mg sodium, 38 g carbohydrates, 5 g fiber, 12 g sugar, 6 g protein. ","Daily values: 2% vitamin A, 14% vitamin C, 6% calcium, 7% iron.
Directions
- For marinade, in a medium bowl, whisk together olive oil, lime zest, ½ cup lime juice, 4 Tbsp. cilantro, garlic, cumin, and crushed red pepper.
- Cut mushrooms in strips; place in a large resealable plastic bag. Pour marinade over mushrooms; close bag. Turn bag to evenly coat. Refrigerate for 2 hours.
- For cilantro-lime slaw, in a medium bowl, combine red cabbage, red onion, remaining 2 tsp. lime juice, remaining 1 tsp. cilantro, agave nectar, and jalapeño. Season to taste with salt and black pepper. Cover and refrigerate.
- Preheat grill with a greased grill rack for direct cooking over medium-high heat (375°F). Remove mushrooms from marinade; discard marinade. Grill mushrooms for 4 to 6 minutes or until tender, turning once halfway through. Remove from grill; keep warm.
- Place tortillas on grill. Grill for 1 to 2 minutes or until heated, turning once halfway through.
- To assemble tacos, spread 2 Tbsp. guacamole on each tortilla; top with mushroom slices and cilantro-lime slaw.
- *Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with jalapeños, wear protective gloves.