Portobello Tacos with Jalapeño Sauce

These portobello tacos are packed with flavor and very easy to make. Topped with an avocado and jalapeno sauce, caramelized onions and cabbage. These are a wonderful vegan option for your taco night. 

You really cannot go wrong with tacos. They are one of my favorite ways to spice up my weekly rotation. One of my favorite parts about this recipe is that it is a fantastic vegan option and very filling. These are also a great healthy option and are perfect for meal prep. Spice up your taco Tuesdays with these tacos and watch them disappear in less time than it takes for you to make them. 

In this recipe

There are three major parts to this recipe, the portobello mushrooms, caramelized onions and the jalapeño sauce. 

Jalapeño peppersyou want to use fresh peppers and not ones from a can or jar the pickling process will add additional flavors to the sauce and the freshness will be lost. 

Portobello mushrooms: I prefer to use the large portobello mushrooms instead of the baby version. Either works well in this recipe however. 

Cilantro: has a very distinct flavor and may ruin the dish for certain people. The good news is you can leave it completely out of the recipe and it will still taste great. 

Ingredients for portobello tacos on a wooden cutting board
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Making the sauce

This sauce is really easy to make. All it takes is a few ingredients and blender. When I have a little more time I like to roast the peppers before adding them to the blender. This adds an additional smokey and rich flavor to the sauce. If you want to reduce the heat then you will want to remove the seeds and the pith. The white area has the most concentrated area of the capsaicin that makes the peppers spicy. Personally I like to kick up the heat so I will toss the whole pepper in the blender. 

caramelized onions in a frying pan
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oil and spices in a pan
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Sliced mushrooms in a pan
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Sauteed mushrooms in a frying pan
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Blooming spices

One of the coolest things you can do to really enhance the flavors of this dish and many others is the bloom the spices. This is done by cooking the spics in oil before adding anything else to the pan. When spices get hot, especially freshly ground spices they release fat-soluble compounds into the oil which gives the oil a more intense flavor. The other benefit is that the flavor is more evenly distributed so when you add the mushrooms all of them will be more evenly and intensely flavored. 

A closeup of portobello tacos
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The best portobello tacos

Once you have done all that work, less than 30 minutes, then you are ready to taste some of the best portobello tacos in whatever location you are at. Using the remaining avocado along with the sweetness of the caramelized onions make for a great dish. Top with any additional cilantro and jalapeño peppers. These are pictured with flour tortillas however they work just as well with corn tortillas. If making them for meal prep store the cabbage in a different container. It will color the other foods purple.

Two tacos on a black plate
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Looking for other taco recipes?

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Portobello Tacos with Jalapeño Sauce

Sean
Tacos with sautéed portobello mushrooms, caramelized onions with a jalapeño and avocado sauce.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Vegan, Vegetarian
Servings 4 tacos
Calories 277 kcal

Equipment

  • Blender
  • Frying pan
  • Spatula
  • Bowl

Ingredients
 
 

  • 4 tortillas taco size
  • 2 avocados medium
  • 1 jalapeño pepper
  • 2 cups sweet onion thinly sliced, 1 whole medium onion
  • 8 ounces portobello mushrooms 2-3 large caps, sliced
  • 1 cup red cabbage thinly sliced or shredded
  • cup lime juice
  • cup olive oil
  • 2 tablespoons cilantro chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Instructions
 

Caramelize the onions

  • Heat a tablespoon of the olive oil in a frying pan on medium high heat and add the onions. Stir occasionally until the onions have softened and caramelized. About 10 minutes. Set aside in a small bowl.

Make the jalapeño sauce

  • While the onions are cooking in a blender add ¼ cup of lime juice, cilantro, 1½ avocados, 3 tablespoons olive oil and a jalapeno pepper. Blend until smooth.

Cooking the mushrooms

  • Return the pan to the heat and add the remaining oil with the garlic powder, onion powder, paprika, pepper, salt, and cumin, Cook until fragrant and add the mushrooms and the remaining lime juice, about 2 tablespoons. Allow the mushrooms to cook 3-4 minutes per side stirring occasionally.

Assemble the tacos

  • Split the remaining avocado among the 4 tortillas, top with the mushrooms, caramelized onions, and cabbage. Spoon the jalapeño sauce on top and garnish with additional cilantro and sliced jalapeño if desired.

Nutrition

Serving: 1tacoCalories: 277kcalCarbohydrates: 29gProtein: 5gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.003gSodium: 418mgPotassium: 554mgFiber: 5gSugar: 8gVitamin A: 366IUVitamin C: 27mgCalcium: 81mgIron: 2mg
Nutrition Disclaimer*
Keyword Jalapeno, Portobello Mushrooms, Taco
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