Portobello Tacos with Charred Scallion Salsa Verde are some of the most flavorful vegan tacos. Both vegetarians and meat lovers will love these hearty, healthy tacos.
Why You'll Love these Portobello Tacos
Today, we're putting the fun in fungi with these epic portobello tacos. They're meaty, smoky, and embrace all the indulgent nature of a steak taco in a sneakily vegetarian version (just like these epic Crispy Black Bean Tacos).
Additionally, they're weeknight-friendly and can be made either on the outdoor grill or indoor grill pan.
To create a vegan Carne Asada-style taco without forfeiting its meaty character, we look to mushrooms to mimic meat’s heft and signature umami flavor. (They work similarly in these hearty Portobello Burgers.)
The mushrooms are marinated in a savory, smoky spice mix to infuse them with flavor.
The tacos are topped with a charred scallion salsa verde, which is bursting with sweet spring alliums. The bright acidity of the salsa cuts through the smoky spice of the mushrooms, creating the perfect balance of flavors.
- Portobello Mushrooms: Portobellos have a way of mimicing meat's heft and umami flavor. I like to remove the tough stems and gills before cooking, which can trap dirt.
- Spices: A mix of smoked paprika, cumin, and garlic powder create the bold spice profile in the marinade. Feel free to also add cayenne for a kick of spice.
- Tamari: To even further up the umami of the marinade. Alternatively, you can use soy sauce.
- Scallions: Also known as green onions, scallions have a mild bite that's not as intense as regular onions.
- Cilantro: For adding herb-y freshness to the salsa. Alternatively, you can use parsley.
- Jalapeño: A staple in salsa verde for adding a kick of heat. If you're spice adverse, however, feel free to leave it out.
- Lime: You can use lemon or lime in the salsa verde for brightness and acidity.
- Avocado: I love mashing some avocado to help adhere the fillings to the tortilla, as well as add creaminess. Alternatively, you can use homemade or store-bought guacamole.
- Tortillas: I prefer using corn, however flour also work!
For the full list of recipe ingredients and quantities, see the recipe card below.
- Serve over Rice. Ditch the tortilla and serve the fillings over brown or white rice, taco-bowl style.
- Make Lettuce Wraps. Swap the tortilla for bib lettuce leaves to create lettuce cups.
- Add Protein. Mix 1 cup of black beans into the mushroom mixture to pump up the protein.
- Add Avocado Sauce. Instead of mashing the avocado, whip up the avocado sauce from this Butternut Squash Tacos recipe.
Step 1: Marinate the Mushrooms in olive oil, tamari, and spices for 15 minutes.
Step 2: Cook Mushrooms over medium heat in a large skillet until tender.
Step 3: Cook the Scallions in a cast-iron skillet over medium-high heat until lightly charred. Transfer to a cutting board and finely chop.
Step 4: Prepare Scallion Salsa Verde by combining scallions, cilantro, jalapeño, lime, and salt in a bowl; mix to combine.
Step 5: Assemble Tacos by mashing the avocado and spreading it evenly over each tortilla. Top with portobello mushrooms, shredded cabbage, and a spoonful of charred scallion salsa verde.
These mushrooms can be prepared on an outdoor grill, indoor grill pan, or cast iron skillet.
The most important thing is that you wait to salt the mushrooms until after they're cooked. Salting too early will draw out water, which will prevent the mushrooms from getting properly seared and instead lead to potential rubberiness.
Mushrooms are a low calorie, nutrient-rich vegetable. They deliver important nutrients that many of us fall short of, such as potassium. In addition, they’re rich in anti-inflammatory compounds such as phytochemicals, antioxidants, plus a special fiber called beta-glucan.
And even though mushrooms are made of about 90% water, they actually pack a decent punch of protein.
Just about anything cooling and crunchy makes for an excellent portobello taco topper. I suggest shredded red cabbage and/or thinly sliced radish for a fun pop of color and crunch, however you can also add romaine, slaw, fresh jalapeño, or salsa.
I love serving these portobello tacos with a side of rice and a vibrant salad. Here are a few of my favorite pairings:
- Shishito Corn Salad: featuring avocado, queso fresco, and a light cumin vinaigrette.
- Mexican Brussels Sprouts Salad: the creamy tomatillo dressing is so delicious!
- Avocado Corn Salad: tossed with fresh herbs, jalapeño, pumpkin seeds, and creamy dressing.
More Vegan Taco Recipes to Try:
If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Portobello Tacos with Charred Scallion Salsa Verde
- Large cast iron skillet
- Mixing bowls
- 8 oz. portobello mushroom caps (about 3 large caps)
- 3 Tbsp. extra-virgin olive oil
- 2 tsp. tamari (or soy sauce)
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- ¾ tsp. ground cumin
- ½ tsp. black pepper
- 1 large ripe avocado
- 1 Tbsp. fresh lime juice
- 1 cup shredded red cabbage
- 6 corn tortillas, warmed
- Kosher salt to taste
Charred Scallion Salsa Verde
- 1 bunch green onions (scallions) ends trimmed
- ⅓ cup finely chopped fresh cilantro
- 1 Tbsp. minced fresh jalapeño (optional)
- 1 Tbsp. fresh lime juice
- 2 Tbsp. extra-virgin olive oil, plus more for cooking
- Kosher salt to taste
- Remove stems from portobello mushroom caps and thinly slice into ½-inch thick strips. Arrange in a large baking dish or tray.In a small bowl or glass jar, combine 3 Tbsp. olive oil, tamari, smoked paprika, garlic powder, cumin, and black pepper; mix well. Pour mixture over mushrooms and gently turn to coat. Let stand for at least 15 minutes.
- Heat 1 to 2 Tbsp. olive oil in a large cast-iron skillet over medium-high. Once hot, add scallions in a single layer. Cook, undisturbed, until lightly charred, about 3 minutes, toss and cook 1 to 2 minutes; transfer to a cutting board.Once cool enough to handle, finely chop scallions and transfer them to a bowl. Add remaining salsa verde ingredients (cilantro, jalapeño, lime juice, and 2 Tbsp. olive oil); mix to combine. Season to taste with kosher salt.
- Return skillet to medium heat. Once hot, arrange marinated mushrooms in pan and cook 6 to 7 minutes, turning only once, until caramelized. Remove pan from heat.
- Place avocado in a medium bowl, along with 1 Tbsp. lime juice and a pinch of salt. Thoroughly mash avocado until it's similar in consistency to guacamole.
- To assemble tacos, spread mashed avocado mixture evenly on tortillas and top with mushrooms, shredded red cabbage, and a few spoonfuls of charred scallion salsa verde.