Prep the mushrooms: Cut the portobello caps into ½-inch-thick slices. Discard the stems and place the slices in a medium bowl.
2 portobello mushrooms
Make the marinade: In a small bowl, mix olive oil, garlic, chipotle powder, lime juice, cilantro, soy sauce, garlic powder, onion powder, salt, and pepper.
2 tablespoons olive oil, 2 teaspoons garlic, ½ teaspoons chipotle powder, 5 tablespoons lime juice, ½ cup fresh cilantro, 1 tablespoon soy sauce, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt + black pepper
Marinate: Transfer the marinade to a ziplock bag, add the mushroom slices, and gently massage until coated. Marinate in the refrigerator for at least 1 hour.
Make the garlic cilantro sauce: Meanwhile mix all the ingredients in a bowl. Add more lime juice or yogurt to get the right texture, taste for seasonings.
½ cup Greek yogurt, 3 tablespoons lime juice, ½ cup cilantro, salt + black pepper, 2 teaspoon garlic
Pan fry option: Heat olive oil (just a drizzle or more as needed) in a large non-stick skillet or cast iron over medium heat. Remove the mushrooms from the marinade and sauté with a pinch of salt, stirring occasionally, until they deepen in color and become tender, about 12–15 minutes. Remove and set aside.
Grill option: Preheat the grill to medium-high (450–500°F). Brush the grates clean. Grill the mushroom caps for 4–5 minutes per side until tender and nicely charred. Transfer to a plate.
Assemble the tacos: Thinly slice the grilled or sautéed mushrooms. Warm your tortillas, then pile on the mushrooms, spoon over the garlic-lime cilantro sauce, and finish with your favorite toppings.
4-5 your favorite tortillas, Cotija cheese, ½ cup red onion, 1 cup mango or pineapple, cilantro, lime wedges
Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
