Grilled Portobello Mushroom Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled portobello mushrooms seasoned with chili and cumin, served in tortillas with guacamole, cilantro, and salsa. It tastes smoky and earthy with fresh, bright toppings. A satisfying vegetarian taco option for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup avocado oil, (plus more for grilling)
- 1/4 cup coconut aminos
- 1/4 cup freshly squeezed lime juice
- 3 garlic cloves, (minced)
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 4 large portobello mushroom caps, (stem removed)
- 1 large poblano pepper, (halved, stem and seeds removed)
- 8 tortillas
- guacamole
- freshly chopped cilantro
- pico de gallo
- hot sauce
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1498mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 469mg
- Calcium
- 94mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1498MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.