Grilled Vegetable Portobello Mushroom Tacos

  • 1/3 cup Pompeian Organic Balsamic Vinegar
  • 2 limes
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 3 Portobello mushroom caps
  • 2 ears corn
  • 2 bell peppers, sliced
  • 1 15-ounce can black beans, drained and rinsed
  • 2 cups red cabbage, thinly sliced
  • 1 cup kimchi
  • 1 jalapeño, thinly sliced
  • 2 limes, sliced into wedges
  • 1 cup fresh cilantro, chopped
  • 8-12 corn or flour tortillas
  1. Heat outdoor grill or heat a skillet over medium heat.
  2. In a large bowl or plastic bag, add Pompeian Organic Balsamic Vinegar, juice of 1/2 lime, chili powder, cumin, garlic powder, paprika, salt and pepper; stir to combine.
  3. Add Portobello mushrooms; toss to coat mushrooms. Let them sit for at least 15 minutes, flipping and stirring the mushroom caps.
  4. Remove corn husks. Using a grill pan, grill corn and bell peppers until browned, about 10-15 minutes. Rotate corn to brown on all sides (If you don't have a grill, sauté peppers until tender and browned, about 10 minutes. Place corn on a baking sheet, broil for 5 minutes, flip, then broil for 5 more minutes).
  5. Place mushrooms on the grill, or a skillet. Cook for 10-15 minutes, until browned.
  6. Place black beans, cabbage, and kimchi in individual bowls to prepare for serving. 
  7. When the vegetables are fully cooked, remove from the grill or skillet. Slice mushrooms thinly. Cut corn off the cob. Place all vegetables on a serving plate. 
  8. To make a taco, place a tortilla on a plate. Add mushrooms, bell peppers, corn, black beans, cabbage, and kimchi. Top with jalapeño slices, a squeeze of remaining lime juice, and a sprinkle of cilantro. 

Author: Emilie Eats

These Grilled Vegetable Portobello Mushroom Tacos are hearty, flavorful & easy to make! They're sure to amp up your taco night. 

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