The mushrooms:
With any portobello mushroom recipe, selecting and prepping the mushrooms correctly is important. Choose portobellos that are large and still retain that slight cup shape, avoiding any that look thin or ragged at the edges. Rinse each mushroom cap and gently pat dry, then remove the stem (I recommend using a sharp knife, since trying to twist or snap it off may tear the mushroom) and use a small spoon to scrape out the dark brown gills on the underside of the mushroom cap. While technically edible, those gills will add an unpleasant fusty flavor to your tacos. Once they’re cleaned and sliced, marinating the mushrooms in spiced oil for just 30 minutes allows them to soak in all that flavor before grilling.

The taco toppings:
With such a hearty spiced filling, bringing crunch, creaminess, and acidity to the taco is key. I usually love a hearty white or red cabbage slaw in a taco, but in this case I opted for a simple Napa. Its slightly more delicate texture lets the mushroom shine while still adding that necessary fresh crispness. Thinly sliced avocado adds the perfect soft creaminess to highlight the richly spiced (but not at all fatty) mushrooms, and a squeeze of lime over the top brings everything together. I personally love a sprinkle of cotija cheese over top, but if you’re vegan, feel free to leave it off. The tacos will still taste amazing without it.

Ingredients