Charred Mushroom Poblano Tacos
Hearty Portobello and Cremini mushrooms pair with spicy Poblano peppers for these easy, plant-based vegan tacos. Throw everything on the grill for smoky, charred flavor. These are perfect for summer, or great for any Taco Tuesday.
Servings: 2
Calories: 229kcal
Ingredients
- 6 ounces Portabella mushrooms gilled and sliced 1/4-inch thick
- 8 ounces Cremini mushrooms quartered
- 1 poblano pepper sliced into 1/4-inch strips
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 6 corn tortillas
- Fresh cilantro pickled red onions, avocado, pico de gallo, for serving
Instructions
- Preheat a grill or grill pan over high heat.
- To make the Charred Mushroom Poblano Taco Filling: Place the Portabellas and Cremini mushooms on the grill in a single layer. Let char over high heat, 5 minutes or so.
- When the mushrooms have grill marks on one side, flip and char on the second side, another 2-3 minutes.
- Once the mushrooms are done cooking, remove from grill, place in a heat-safe dish, and keep in a warm spot (like on the back of the stove or by the grill). Add the cumin, garlic powder, salt and pepper to the mushrooms. Stir to coat the mushrooms in the spices. Cover to keep warm.
- Add the sliced poblano to the grill. Char the poblano on one side, 5 minutes or so, toss, and continue cooking another 2-3 minutes. When the poblanos are done, remove from the grill and place in the same dish as the mushrooms. Toss to combine. Taste to adjust seasoning. Cover the dish to keep warm.
- To heat tortillas and make the Charred Mushroom Poblano Tacos: Place the tortillas on the hot grill. Flip tortillas after 1-2 minutes, just until lightly charred on both sides.
- Serve up the mushroom poblano filling into a tortilla. Top with pickled red onion, diced avocado, fresh cilantro, or any other favorite toppings.