Portobello Tacos with Pico de Gallo Recipe

Name: Portobello Tacos with Pico de Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Portobello mushroom caps, sliced (1 to 1 1/2 per person); 1/4 cup extra-virgin olive oil (enough to coat while tossing); Garlic powder; Lime, to squeeze over mushrooms while grilling; Salt; 1 white onion, chopped; 2 tomatoes, chopped; 2 jalapeno peppers, chopped; Salt; 2 flour tortillas; 4 radishes, thinly sliced

Servings: persons

Portobello mushroom caps, sliced (1 to 1 1/2 per person)
1/4 cup extra-virgin olive oil (enough to coat while tossing)
Garlic powder
Lime, to squeeze over mushrooms while grilling
Salt
1 white onion, chopped
2 tomatoes, chopped
2 jalapeno peppers, chopped
Salt
2 flour tortillas
4 radishes, thinly sliced

1
Set up your grill and heat up your coals.
2
When coals are almost ready, toss mushrooms caps in oil and garlic.
3
Set stand for a few minutes.
4
Place mushroom slices onto grill.
5
Cook for about 3 to 5 minutes.
6
Meanwhile, combine the ingredients for the Pico de Gallo.
7
Season with salt and let stand for a few minutes.
8
Squeeze lime over the mushroom slices and then sprinkle with some salt.
9
Flip and cook for another 1 to 2 minutes and squeeze more lime and salt over slices.
10
Heat tortillas on open section of grill while mushrooms finish up, about 1 to 2 minutes.
11
Remove tortillas from the grill.
12
To assemble, place a few slices of the mushrooms on a tortilla, top with Pico de Gallo and sliced radishes, and serve immediately.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Portobello mushroom caps, sliced (1 to 1 1/2 per person), 1/4 cup extra-virgin olive oil (enough to coat while tossing), Garlic powder, Lime, to squeeze over mushrooms while grilling, and more.

Yes, Portobello Tacos with Pico de Gallo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Tacos with Pico de Gallo

How did you like this recipe?

Frequently Asked Questions