Portobello Mushroom Tacos are a crowd pleaser! The smoky chipotle mushroom filling cooks in 10 minutes. Serve with guacamole, pickled onions, and lime. A delicious and easy weeknight dinner that also scales up to serve a crowd. (Vegan, Gluten Free).
Citrusy Kale: In a small bowl, combine 1 cup thinly sliced kale, 1 teaspoon grapeseed oil, and 1 tablespoon lime juice. Rub the kale with your hands to coat. Set aside to soften.
Start Mushrooms: Heat 1 tablespoon grapeseed oil in a large skillet over medium-high heat. Scatter 1¼ lb sliced Portobello mushrooms into the hot oil, and cook until they're reduced by half and slightly browned, 6 to 8 minutes.
Season mushrooms: Add 1½ teaspoons cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon fine sea salt. Stir to coat. Add 1 tablespoon minced chipotle pepper + 2 tablespoons adobo sauce. Cook, stirring frequently, for 2 to 3 minutes to let the flavors meld. Stir in 2 tablespoons lime juice and cook for 1 minute. Remove from heat.
Serve: Serve mushrooms with the kale and 12 small corn tortillas. Serve with Vegan Guacamole, Quick Pickled Red Onions, and any other garnishes (see note 3).
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Notes
Kale: De-stem the kale before slicing. We usually use lacinato (dino) kale. But, curly kale works too.
Oil: You can substitute another neutral vegetable oil instead.
Other garnishes (optional): Cilantro, lime wedges (for squeezing), Peach Mango Salsa, Chili Lime Pepitas, pico de gallo, etc.
How to warm tortillas: You can warm tortillas individually on an open gas flame or in a skillet. Or, warm a batch of tortillas by wrapping stacks of 6 tortillas in aluminum foil, then bake in a 425℉ (220℃) oven until warmed through (5 to 10 minutes).
Storage tips: Store kale, mushrooms, and other toppings separately in the fridge. Reheat mushrooms before serving. Use within 3 to 4 days.