Grilled Portobello Fajita Tacos
Highlighted under: Quick & Tasty Creations
I'm not the biggest fan of meat substitutes, but these grilled Portobello fajita tacos changed my mind. One summer evening, we had a barbecue planned and my friends were all about meat, but I wanted to try something different. I decided to use big, meaty portobellos instead. To my surprise, everyone went for seconds, even my friend who swore by steak. It turns out, these tacos were just what we needed to break out of our usual routine.
So, I gathered not only the mushrooms but also bell peppers and onions, which added a nice sweetness and color to the mix. I grilled everything together with a bit of olive oil and spices, then packed it all into warm tortillas. Honestly, the combination of smoky, charred veggies with fresh toppings like avocado and cilantro made this one of those meals that you just want to keep making.
The best part? The leftovers reheated beautifully, and I've found them just as satisfying in a breakfast scramble. My kids loved them too, which is always a win in my book. I think we might have started a new family tradition right there.
Why I Keep Making This
- It’s super quick and easy to make.
- The portobellos really soak up the spices.
- Vegetarian friends are always happy to see these at the table.
What to Know Before Making Grilled Portobello Fajita Tacos
The beauty of these tacos is how versatile they are. You can easily swap out the portobellos for other veggies like zucchini or eggplant if you prefer. Just keep in mind that cooking times may vary slightly, so check on them as they grill. Also, if you want some heat, consider adding jalapeños to the mix, just chop them up and toss them in with the other veggies.
When marinating the mushrooms and peppers, I sometimes let them sit a little longer, up to 20 minutes if I have the time. This gives the spices more of a chance to really soak into the mushrooms. If you are grilling at a barbecue and it gets a bit too crowded, I find that using a grill basket helps. It keeps everything together without losing any delicious veggies.
Ingredients
For the tacos
- 4 large portobello mushrooms
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 avocado, sliced (for serving)
- Fresh cilantro (for serving)
- Lime wedges (for serving)
Instructions
Prepare the vegetables
Start by cleaning the portobello mushrooms. I usually just wipe them with a damp cloth, but you can give them a quick rinse if they're really dirty. Slice the mushrooms, bell peppers, and onion into strips. Don't slice them too thin, or they might just fall apart on the grill.
Mix the spices
In a bowl, combine olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Whisk it all together. Make sure the spices are well mixed, you want every bite coated with that seasoning. Honestly, I just use a fork and it works fine.
Marinate and grill
Toss the sliced veggies including the mushrooms into the spice mixture and let them marinate for about 10 minutes. While that’s going on, preheat your grill or grill pan to medium-high heat. Once ready, grill the veggies for about 5-7 minutes on each side until they're nice and charred. Keep an eye on them, as portobellos can overcook quickly.
Warm the tortillas
While the veggies are grilling, wrap your corn tortillas in aluminum foil and put them on the grill for the last few minutes. This will warm them up nicely. You'll know they're ready when they feel soft and pliable. If you don’t have a grill, you can warm them in a skillet or even in the microwave for about 30 seconds.
Assemble your tacos
Once everything is cooked, layer the grilled vegetables into the warm tortillas. Top them off with sliced avocado, a sprinkle of fresh cilantro, and a squeeze of lime. For some extra kick, feel free to add hot sauce, if you’re into that kind of thing. My friend Jason couldn't get enough of the lime and just kept squeezing more on.
What to Serve with Grilled Portobello Fajita Tacos
These tacos are fantastic on their own, but if you want to add some sides, consider a simple black bean salad or some roasted corn on the cob. They offer a nice contrast and round out the meal well. If you have any leftover grilled veggies, those can be tossed together with some beans for a hearty side dish too.
For something refreshing and light, a simple cucumber and tomato salad drizzled with olive oil and vinegar goes nicely alongside. The coolness of the salad complements the warmth of the grilled veggies. Add some crumbled feta cheese for an extra pop!
Make-Ahead Tips
If you want to save time when making these tacos, you can slice your veggies ahead of time and store them in the fridge. Just be sure to keep them in an airtight container to avoid any browning. The spice mixture can also be prepped in advance, so when it's time to cook, everything is ready to go.
After grilling, these veggies usually keep well in the fridge for a couple of days. Just reheating them in a skillet works nicely if you want them for lunch or dinner later on. Just make sure to keep the tortillas wrapped until you're ready to heat them up; otherwise, they can get a little tough.
Questions About Recipes
→ Can I use other types of mushrooms?
Definitely! I’ve tried these with shiitake and they were great, though portobellos are my fave for this recipe. They hold up really well on the grill.
→ What can I serve with these tacos?
I usually serve them with a side of black beans or a simple salad. If you're feeling fancy, some Mexican rice also works nicely, but honestly, they're great on their own.
→ Can I make these ahead of time?
You can, but I wouldn't recommend it unless you want them a bit soggy. They taste best fresh off the grill. I mean, you could prep the veggies and store them in the fridge until you're ready to grill, though.
→ How do I store leftovers?
Just keep them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet to retain some of that original texture, they get a bit mushy in the microwave.
→ What’s a good drink pairing?
Honestly, I love these with a nice cold beer or a refreshing homemade lemonade. It really complements the grilled taste.
Grilled Portobello Fajita Tacos
Created by: The Tastycrafter Team
Recipe Type: Quick & Tasty Creations
Skill Level: Easy
Final Quantity: 4.0
What You'll Need
For the tacos
- 4 large portobello mushrooms
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 avocado, sliced (for serving)
- Fresh cilantro (for serving)
- Lime wedges (for serving)
How-To Steps
Start by cleaning the portobello mushrooms. I usually just wipe them with a damp cloth, but you can give them a quick rinse if they're really dirty. Slice the mushrooms, bell peppers, and onion into strips. Don't slice them too thin, or they might just fall apart on the grill.
In a bowl, combine olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Whisk it all together. Make sure the spices are well mixed, you want every bite coated with that seasoning. Honestly, I just use a fork and it works fine.
Toss the sliced veggies including the mushrooms into the spice mixture and let them marinate for about 10 minutes. While that’s going on, preheat your grill or grill pan to medium-high heat. Once ready, grill the veggies for about 5-7 minutes on each side until they're nice and charred. Keep an eye on them, as portobellos can overcook quickly.
While the veggies are grilling, wrap your corn tortillas in aluminum foil and put them on the grill for the last few minutes. This will warm them up nicely. You'll know they're ready when they feel soft and pliable. If you don’t have a grill, you can warm them in a skillet or even in the microwave for about 30 seconds.
Once everything is cooked, layer the grilled vegetables into the warm tortillas. Top them off with sliced avocado, a sprinkle of fresh cilantro, and a squeeze of lime. For some extra kick, feel free to add hot sauce, if you’re into that kind of thing. My friend Jason couldn't get enough of the lime and just kept squeezing more on.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 320
- Total Fat (g): 16.5
- Saturated Fat (g): 2.2
- Cholesterol (mg): 0
- Sodium (mg): 460
- Total Carbohydrates (g): 39.5
- Dietary Fiber (g): 10.1
- Sugars (g): 3.5
- Protein (g): 8.1