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Portobello Tacos with Charred Scallion Salsa Verde
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5 from 10 votes

Portobello Tacos with Charred Scallion Salsa Verde

Portobello Tacos with Charred Scallion Salsa Verde are a vegan and gluten free alternative to classic Carne Asada tacos. Meaty mushrooms, mashed avocado, and bright toppers create a healthy, tasty taco.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Entree, Vegetarian
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3

Equipment

  • Large cast iron skillet
  • Mixing bowls

Ingredients

  • 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
  • 3/4 tsp. ground cumin
  • 1/2 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
  • 1/3 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

Instructions

  • Remove stems from portobello mushroom caps and thinly slice into 1/2-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.

Notes

*I also LOVE serving the taco fillings over rice in lieu of a tortilla.

Nutrition

Serving: 2tacos | Calories: 398kcal | Carbohydrates: 36g | Protein: 7g | Fat: 27g | Saturated Fat: 3.5g | Sodium: 460mg | Fiber: 9g | Sugar: 3.5g