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Vegan Portobello Tacos

Portobello Tacos

These vegan tacos can be made dairy if you want to add some cheese, but it is really not necessary. The meaty mushrooms give flavor and texture to the taco and the marinade and sauce give the perfect bite.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


Sauce and Marinade

  • 1/2 white onion
  • 3/4 cup fresh cilantro
  • 2 scallions
  • 2 small cloves garlic
  • 2 tablespoons olive oil
  • 1/4 cup diced tomatoes
  • 1 tablespoon lime juice
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 1 tablespoon olive oil
  • 1 tablespoon vinegar
  • 4 large Portobello caps


  • 12 corn tortillas
  • 1 tablespoon oil
  • 2 jalapeno peppers, sliced thin, seeds removed
  • 1 onion, sliced


Make the sauce/marinade:

Place all ingredients for the sauce in a food processor and pulse until finely chopped and mixed well.
Mix 2 tablespoons of the sauce with 1 tablespoon olive oil and 1 tablespoon white vinegar and pour over the mushrooms. Marinate the mushrooms for at least 15 minutes. (can be overnight)

Make the filling:

Preheat the broiler and place mushrooms on a pan.  Broil for 5 minutes per side. Remove from heat and allow to cool slightly.
Heat a tablespoon of olive oil in a skillet over medium heat and sauté the onions and and chili peppers.  Add a sprinkling of salt and cook about 10 minutes. Stirring often.

Prepare the Tacos:
Slice the mushrooms. Heat tortillas, the best way is to place them directly on a gas burner and let them char, otherwise you can put them in a a hot frying pan for 30 seconds.

Place peppers and onions and then mushrooms on the taco, top with extra sauce and sliced avocados.