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Grilled Mushroom Tacos with Mango Cucumber Salsa

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 People

Ingredients

  • 4 portobello mushrooms, woody stems removed about 1-1 ½ lbs
  • ¼ cup soy sauce or tamari
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 3 cloves garlic, crushed or minced
  • 2 tsp ground cumin
  • 8 small-medium flour tortillas
  • 2 avocados mashed
  • Pickle red onions optional

For the salsa:

  • 1 ripe mango, cut into small pieces about ¾ cup
  • ½ cucumber peeled and cut into small pieces about ¾ cup
  • 1 tbsp lime juice
  • ¼ tsp kosher salt

For the slaw:

  • 3 cups shredded cabbage or use coleslaw mix
  • 2 tbsp lime juice
  • ½ teaspoon kosher salt
  • Protein boost: add some black or pinto beans into the taco or put a fried egg or scrambled eggs on top of the mushrooms.

Items you can prep ahead (optional)

  • Make the marinade
  • Cut 1 mango into small pieces
  • Cut ½ cucumber into small pieces
  • Thinly slice 3 cups cabbage
  • Make the salsa
  • Make the slaw 
  • Pickle a red onion

Instructions

  • In a large bowl, whisk together the soy sauce, lime juice, oil, garlic, and cumin. Add the mushrooms and shake them around, making sure to get the marinade on the inside of the caps. Let them marinate for 15-20 minutes.
  • Heat one side of your grill to medium-high for at least 10 minutes. Add the mushrooms (stem-side-down) and grill, covered, for 3-5 minutes. Flip and spoon some extra marinade on the inside of the caps, then cover and grill for 3-5 more minutes or until you have nice grill marks. Move the mushrooms to the other side and let them cook, covered, for 5 more minutes (the indirect heat will keep cooking them without burning them).
  • Meanwhile, in a medium bowl mix together the salsa ingredients. In a separate bowl, mix together the slaw ingredients.
  • Warm up your tortillas and add the mashed avocado down the center. Top that with the mushroom slices and the slaw. Top with salsa and pickle red onions, if using.

Notes

Substitutions:

  • To make gluten-free, use gluten-free tortillas (Siete brand cassava tortillas are my favorite) or try with corn tortillas. You can also turn this into a rice bowl.
  • Use any ripe seasonal fruit in place of mango, like peaches, pineapple, strawberries, watermelon, tomatoes, etc…
  • Add beans into the taco for protein.

Storage:

  • Store leftovers in an airtight container in the fridge:
    • Mushrooms: up to 6 days
    • Salsa: up to 7 days
    • Slaw: up to 7 days

Leftovers + Repurposing:

  • Warm up the mushrooms in the microwave and assemble your tacos.
  • Make it a rice bowl! Put everything on top of a bed of warm rice instead of tortillas.
  • Every component in this meal could be added to salads, bowls, tacos, nachos, eggs, etc…