Description
These Portobello Mushroom Tacos feature tender grilled mushrooms topped with a tangy, spicy jalapeño cashew sauce, fresh avocado, crunchy red cabbage, and cilantro. Perfect for a flavorful and satisfying Mexican-inspired main dish that can be made in just 30 minutes.
Ingredients
Jalapeño Sauce
- ½, 1 or 2 jalapeños (depending on your spice preference)
- 1 cup cashews, soaked for at least 3 hours, then drained
- 1 cup water
- 1 tablespoon rice vinegar (or white wine vinegar)
- 1 tablespoon minced shallot
- ½ teaspoon garlic powder (or 1 clove of garlic)
- ½ cup chopped and peeled cucumber
- Squeeze of lemon
- Sea salt and freshly ground black pepper, to taste
- ¼ cup chopped chives
Tacos
- 2 portobello mushroom caps, stems removed
- Splash of olive oil
- Splash of soy sauce
- Splash of balsamic vinegar
- 1 large avocado, sliced
- 1 cup shredded red cabbage
- Handful of cilantro
- 1 jalapeño, thinly sliced (optional)
- 6 tortillas, flour or corn, warmed or grilled
Instructions
- Roast the jalapeños: Roast jalapeños over a gas stove, in a dry cast iron pan, or under the oven broiler until their skins are black and blistering. Remove from heat, place in a covered bowl with a towel or plastic wrap for 10 minutes. Once cool, peel off the skins.
- Prepare the jalapeño sauce: Remove the stems and seeds from the roasted jalapeños. Combine them in a blender with soaked cashews, water, rice vinegar, minced shallot, garlic powder, chopped cucumber, lemon juice, salt, and pepper. Blend until smooth and creamy, adding more water if needed. Taste and adjust seasonings. Stir in chopped chives. Chill until ready to use.
- Marinate the mushrooms: Slice portobello mushroom caps. Place on a plate and drizzle with olive oil, soy sauce, balsamic vinegar, and freshly ground black pepper. Use your hands to coat mushrooms evenly on all sides.
- Grill the mushrooms: Heat a grill or grill pan to medium-high heat. Grill mushroom slices for 3-4 minutes per side until they develop char marks and are tender.
- Assemble the tacos: Warm or grill tortillas. Layer grilled mushrooms, sliced avocado, shredded red cabbage, cilantro, and optional sliced jalapeños on each tortilla. Serve tacos with chilled jalapeño sauce on the side or drizzled over the top.
Notes
- If sensitive to spice, start with ½ a jalapeño in the sauce and add more to taste.
- If the sauce is too spicy, balance the heat by adding more vinegar.
- If the sauce is too vinegary, mellow it by adding a bit of olive oil.
- Leftover jalapeño sauce makes a great salad dressing or sandwich spread.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
