Gluten Free Cilantro-Lime Portobello Mushroom Tacos
These tacos are the kind of weeknight dinner that feels way more impressive than the effort involved — smoky, citrusy portobello strips piled onto warm corn tortillas with a bright slaw and a creamy avocado finish. The mushrooms get a 20-minute marinade in lime juice, smoked paprika, cumin, and cilantro before hitting a screaming-hot skillet, where they caramelize into deeply savory, almost meaty strips that hold their own against any protein. Corn tortillas are naturally wheat-free, which means the whole build comes together without any swaps or specialty products — just real ingredients doing their job. The avocado crema, blended with sour cream and fresh cilantro, adds a cool, tangy contrast that ties every layer together. A quick cabbage slaw tossed with lime juice keeps things crisp and fresh so the tacos never feel heavy. This recipe makes four generous servings, so it's just as good for a casual dinner party as it is for a Tuesday night at home. Finish with a squeeze of lime and a few jalapeño slices if you want a little heat, and dinner is done.
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Learn more →Ingredients
4 servings
For the mushrooms
- 4 large portobello mushroom caps (about 1 lb total), stems removed
- 3 tbsp olive oil, divided
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp fresh cilantro, finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the slaw
- 2 cups green cabbage, thinly shredded
- 1 tbsp fresh lime juice
- 1 tbsp fresh cilantro, chopped
- ¼ tsp salt
For the avocado crema
- 1 ripe avocado, pitted and peeled
- 2 tbsp sour cream
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped
- ¼ tsp salt
For serving
- 8 small corn tortillas (6-inch)
- lime wedges (optional)
- sliced jalapeño (optional)
Instructions
- 1
In a large mixing bowl, whisk together 2 tbsp of the olive oil, 3 tbsp lime juice, 2 tbsp cilantro, cumin, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper until combined. Slice the portobello caps into 1/2-inch strips, add them to the bowl, and toss to coat. Let the mushrooms marinate at room temperature for 20 minutes.
- 2
While the mushrooms marinate, combine the shredded cabbage, 1 tbsp lime juice, 1 tbsp cilantro, and 1/4 tsp salt in a medium bowl. Toss well and set aside.
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