Grilled Portobello Tacos
Indulge in the earthy taste of grilled shiitake mushrooms, topped with sliced avocado, olives, and a sprinkle of spinach, all on a crispy tortilla.
- Prep
- 10 min
- Cook
- 15 min
- Total Time
- 25 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- mexican
Ingredients
- 8ozsshiitake mushrooms, sliced
- 1mediumavocado, sliced
- 1/4cupblack olives, sliced
- 1/2cupspinach, chopped
- 8smalltortillas
- 2tbspsolive oil
- 2clovesgarlic, minced
- 2tbspslime juice
- 1/2tspsalt
- 1/4tspblack pepper
Step-by-Step
- 1
Preheat your grill or grill pan to medium-high heat.
5mmedium-high heat - 2
In a small bowl, combine the sliced shiitake mushrooms, 1 tablespoon of olive oil, minced garlic, and a pinch of salt and pepper. Toss to coat the mushrooms evenly.
5m - 3
Grill the seasoned shiitake mushrooms for about 5-7 minutes, flipping occasionally, until they are tender and slightly charred.
7mmedium-high heat - 4
While the mushrooms are grilling, warm the tortillas on the grill or in a dry skillet for about 30 seconds on each side, or until lightly charred and pliable.
2mmedium-high heat - 5
In a small bowl, combine the sliced avocado, sliced black olives, chopped spinach, 1 tablespoon of olive oil, lime juice, and a pinch of salt and pepper. Toss gently to mix.
5m - 6
To assemble the tacos, place a portion of the grilled shiitake mushrooms on each warm tortilla, and top with the avocado-olive-spinach mixture.
3m