Chipotle Portobello Tacos

Chipotle Portobello Tacos are a smoky and flavorful dish that combines meaty portobello mushrooms with a spicy chipotle marinade. Perfect for a quick weeknight meal, these tacos are both satisfying and healthy, showcasing bold American BBQ flavors while being completely dairy-free.

Ingredients

• Portobello mushrooms - 2 large
• Olive oil - 2 tablespoons
• Chipotle in adobo sauce - 1 tablespoon, minced
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Corn tortillas - 4 small
• Red cabbage - 1 cup, shredded
• Avocado - 1 medium, sliced
• Cilantro - 1/4 cup, chopped
• Lime - 1, cut into wedges

Steps

1. Preheat your grill or grill pan over medium-high heat.
2. Clean the portobello mushrooms with a damp cloth and remove the stems.
3. In a small bowl, mix together olive oil, chipotle in adobo sauce, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper.
4. Brush the marinade generously over both sides of the portobello mushrooms.
5. Grill the mushrooms for about 5-7 minutes on each side, or until they're tender and have nice grill marks.
6. While the mushrooms are grilling, warm the corn tortillas on the grill for about 1 minute on each side until they are soft and pliable.
7. Once the mushrooms are cooked, remove them from the grill and slice them into strips.
8. Assemble the tacos by placing a portion of the grilled portobello strips on each tortilla.
9. Top with shredded red cabbage, slices of avocado, and chopped cilantro.
10. Serve with lime wedges on the side for squeezing over the tacos.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from mushrooms and vegetables.
• High in fiber which aids in digestion and promotes a healthy gut.

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