Mushroom Tacos
Serves 4
This mushroom tacos recipe is a quick, easy, and delicious plant-based dinner! If you want your tacos to be spicy, brush the mushrooms with adobo sauce after you slice them. But if you're sensitive to heat, feel free to skip the adobo. The tacos are still great without it!
Ingredients
- 4 large Grilled Portobello Mushrooms, sliced into thin strips
- Adobo sauce from a can of chipotles in adobo, for brushing (optional, for spicy mushrooms)
- 8 corn or flour tortillas, warmed*
- Avocado salsa
- Pickled red onions
- Cilantro
- Lime wedges, for serving
Instructions
- Grill the mushrooms according to this recipe (link) for Grilled Mushrooms.
- For spicy mushrooms, brush the sliced mushrooms with adobo sauce.
- Assemble tacos in the tortillas with the sliced mushrooms, avocado salsa, pickled red onions, and cilantro. Serve with lime wedges.
Notes
*I love to use tortillas made with a blend of corn & flour. Find my recipe for them here.
