Grilled portobello tacos

#cuisines/mexican #meals/dinner #methods/grill #dishes/tacos #dietary/gluten-free #scalable #active-time/30mins-or-less #prep-ahead
https://thedefineddish.com/grilled-portobello-mushroom-tacos/#wprm-recipe-container-17474
Servings: 2-4

Ingredients

• 1/4 cup avocado oil
• 1/4 cup coconut aminos
• 1/4 cup lime juice
• 3 cloves minced garlic
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 large portobello mushroom caps stem removed
• 1 large poblano halved, stem and seeds removed

For Serving:

• 8 tortillas
• Guacamole
• Freshly chopped cilantro
• Pico de gallo

Instructions

1. In a large bowl, whisk together the avocado oil, coconut aminos, lime juice, garlic, cumin and chili powder, salt and pepper. Add the portobella mushroom caps and the halved poblanos and toss until well coated. Set aside to marinade at room temperature for 15-30 minutes.
2. Heat grill over medium-high heat (375- 400 degrees F) and oil the grill grates (o to this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.)
3. Grill the portobella mushrooms and poblano peppers until browned and tender, about 4-5 minutes per side. The grill should be closed throughout the cooking process. Transfer to a cutting board and slice.
4. Warm the tortillas on the grill, about 2 minutes per side, with the grill open throughout the warming process.
5. Serve the sliced mushrooms and poblanos in the warm tortillas with guacamole, pico, cilantro and your favorite hot sauce if you want! Enjoy!

Journal

• 2024-05-27: Made for Memorial Day barbecue as a vegetarian option with Grilled chicken tacos and Grilled steak tacos with chimichurri. Not quite as good as the meat options but still tasty.