Tasty Tuesday || Portobello Mushroom Tacos

Happy Tuesday! I hope everyone’s week is off to a great start and that your meal prep game is on point 😉 I have been prepping my meals for the week on Sundays for a few years now. When I first started, I kept it simple and pretty much ate the same thing (or a variation of the same thing) every week…. until I got so dang sick of chicken breast I couldn’t stand it!

So, this past year especially, I’ve gotten braver and more creative with my meal prep dishes and it’s been awesome! In an effort to keep you from eating boring food, I wanted to share one of my favorite go-tos that is great for weekly prep, but also perfect for a quick weeknight meal. I’ve made this one several times and the nice thing is, you can really dress these however you like! They are super easy, super fresh, and super delicious. Without further adieu, let’s get into this lovely recipe for Portobello Mushroom tacos.

(I also love the name of this blog – Gimme some oven? Come on!)

Enjoy!
-Coach Gen

YIELD: 10 SERVINGS

ROASTED PORTOBELLO TACOS

Don’t judge my plating… I don’t have anyone to impress 😉

These Roasted Portobello Tacos are quick and easy to make, naturally vegetarian, and so hearty and delicious!

TOTAL TIME: 30 MINS

PREP TIME: 10 MINS

COOK TIME: 20 MINS

INGREDIENTS:

Roasted Portobello Taco Ingredients:

  • 3 large portobello caps, stems removed
  • 1 Tablespoon olive oil
  • salt and pepper
  • 1 batch corn salsa (see below)
  • 1 Package tortillas (I like whole wheat or the always tasty almond flour tortillas from our friends at Siete Foods!)
  • 1 large ripe avocado, peeled, pitted and sliced
  • ½ cup chopped fresh cilantro leaves
  • ½ cup crumbled cotija cheese

Corn Salsa Ingredients:

  • 1 ½ cups whole-kernel corn
  • â…“ cup finely-diced red onion
  • ¼ cup chopped fresh cilantro leaves
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 1 jalapeno, seeded and finely-diced
  • juice of one lime (about 2 tablespoons)

DIRECTIONS:

How To Make The Roasted Portobello Tacos:

  1. Heat oven to 400°F.  Line a large baking pan with parchment paper.
  2. Slice the portobello mushroom caps into long, thin strips.  Place in a medium mixing bowl along with the olive oil, and gently toss until the mushrooms are evenly coated with the oil.  Lay the mushroom strips out in an even layer on the prepared baking sheet, and sprinkle evenly with a few generous pinches of salt and pepper.  Bake for 12 minutes, until the mushrooms are cooked through and soft.  (If you would like them more firm, you can bake for less time.)  Remove and set aside.
  3. Rinse out the mixing bowl, then prepare the corn salsa in it as directed below.  Set aside.
  4. If you would like to toast your tortillas, heat a large saute pan over medium-high heat until hot.  Then place a single tortilla flat in the pan and let it cook for 10-20 seconds per side, or until the tortilla begins to brown and bubble.  Immediately transfer the tortilla to a separate plate, and repeat with the remaining tortillas.
  5. To assemble the tacos, place 2-3 mushroom slices in the center of a tortilla, followed by 1-2 slices of avocado, a large spoonful of corn salsa, then sprinkle with fresh cilantro and cheese.  Serve immediately.

How To Make The Corn Salsa:

  1. Toss all ingredients together until combined.  Use immediately.
DIFFICULTY: EASYCATEGORY: VEGETARIAN INGREDIENTS
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