Grilled Portobella Mushroom Tacos As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Rating 5 out of 5 stars (1) Ingredients 4 servings ¼ cup avocado oil¼ cup coconut aminos¼ cup lime juice3 cloves minced garlic½ tsp ground cumin1 tsp chili powder1 tsp kosher salt½ tsp black pepper4 large portobello mushroom caps (stem removed)1 large poblano (halved, stem and seeds removed)8 tortillasguacamolefreshly chopped cilantropico de gallo Calories BeginnerVegetarianDinnerGluten-FreeHealthyVeganMexicanSummerVegetablesLunchGrillingSpicySavoryMain CoursesSnacks ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 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. Step 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.) Step 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. Step 4 Warm the tortillas on the grill, about 2 minutes per side, with the grill open throughout the warming process. Step 5 Serve the sliced mushrooms and poblanos in the warm tortillas with guacamole, pico, cilantro and your favorite hot sauce if you want! Enjoy!
