Grilled Portobello "Barbacoa" Taco Filling
Portobello mushrooms are an ideal veggie choice for plant-based tacos. Mushrooms are a blank slate, easily absorbing the flavors of whatever ingredients they're marinated in. Cooked mushrooms also have a meaty texture. If your household is a mix of plant-eaters and carnivores, our recipe for Grilled Portobello "Barbacoa" Taco Filling will please all parties.
For those who need a little confidence boost in the kitchen, prep your ingredients, and cook right alongside our YouTube tutorial!
Looking to redefine your Taco Tuesday table? Check out these additional plant-based taco recipes from FLIK:
Grilled Portobello "Barbacoa" Taco Filling
If your household is a mix of plant-eaters and carnivores, our recipe for Grilled Portobello "Barbacoa" Taco Filling will please all parties.
Serving size: 1/2 cup | Makes 8 servings
Ingredients
| 1 TBSP chili powder |
| 2 teaspoons garlic powder |
| 1 teaspoon ground cumin |
| 1 teaspoon dried oregano |
| 1/2 teaspoon chipotle powder |
| 1/4 teaspoon ground black pepper |
| 1-3/4 teaspoon salt, divided |
| 1 eggplant |
| 4 portobello mushrooms |
| 2 TBSP canola oil |
| 1 cup sliced yellow onion |
| 1/2 cup diced tomatoes |
| 4 teaspoons fresh lime juice |
Instructions
- Preheat oven to 350F degrees. In a small bowl, mix together chili powder, garlic powder, cumin, oregano, chipotle powder, black pepper, and 1 teaspoon salt. Divide in half and reserve.
- Remove top from eggplant and cut in half. On the flat side of each half, score the eggplant by making diagonal cuts, about 1/2-inch deep and 1 inch apart.
- Brush cut side of eggplant and tops of portobello mushrooms with oil. Sprinkle both with half of the seasoning mix, reserving the other half. Make sure to get some seasoning inside the cuts on the eggplant. Place oil and seasoned sides of eggplant and mushrooms on a preheated grill or grill pan and char, about 5 minutes.
- Spread onion and tomatoes in an even layer on the bottom of a casserole dish. Sprinkle with HALF of the remaining seasoning. Place eggplant and portobello caps on top, charred sides up, and sprinkle with remainder of seasoning. Cover and seal with aluminum foil. Bake for 15 minutes.
- Remove from oven. Once vegetables are cool enough to handle, slice mushrooms in half and then into thin strips. Remove and discard skin from eggplant. Shred egg plant with two forks and mix with onions and tomatoes. Stir in sliced mushrooms, lime juice, and remaining 3/4 teaspoon salt.
- Serve with warm corn tortillas. Top as desired with pickled jalapenos, pico de gallo, salsa, sliced radish, cilantro or other toppings.
Nutrition information per serving (without tortilla or toppings): 70 calories, 4 g fat, <0.5 g saturated fat, 440 mg sodium, 8.5 g carbohydrates, 3.5 g fiber, 4 g sugar, 2 g protein
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