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Grilled Portobello & Walnut Tacos

Grilled portobello walnut tacos that hit all the right notes – smoky, hearty, and full of bold, earthy flavors. Say hello to your new favorite meatless taco. It’s the kind of meal that’s just as good for your taste buds as it is for your body – and no one’s missing the meat. Pair with the refreshing Hibiscus Paloma Mocktail for a perfect summer lunch or dinner!

 

 

 

Ingredients

  • 1/4 cup plus 1 tablespoon Our Family® Soy Sauce
  • 3 Tbsp Our Family® Apple Cider Vinegar
  • 3/4 tsp Our Family® Chili Powder
  • 1/2 tsp Our Family® Ground Cumin
  • 5 large Our Family® Portobello Mushrooms, stems removed (about 3 ounces each)
  • 8 (6-inch) Our Family® White Corn Tortillas
  • 1 cup Our Family® Chopped Walnuts, toasted
  • 1 medium avocado, peeled, pitted and sliced
  • 1 cup crumbled queso fresco
  • 1/2 cup Our Family® chopped grape tomatoes
  • 1/4 cup Our Family® chopped red onion
  • Our Family® Hot sauce or salsa for serving (optional)
  • Chopped fresh cilantro for garnish (optional)

Directions

  1. In medium bowl, whisk soy sauce, vinegar, chili powder and cumin. Makes about 1/2 cup marinade.
  2. Place mushrooms in large zip-top plastic bag; pour marinade over mushrooms. Seal bag, pressing out excess air; massage mushrooms in bag to coat and refrigerate at least 1 hour or up to overnight.
  3. Prepare outdoor grill for direct grilling over medium-high heat. Remove mushrooms from marinade, discard marinade. Place mushrooms, gill side up, on hot grill rack; cover and cook 10 minutes or until tender, turning once.
  4. Place tortillas on hot grill rack; cover, uncovered, 1 minute or until warm, turning once. Transfer tortillas to large plate; cover to keep warm.
  5. In food processor, pulse mushrooms and walnuts until small pieces remain; strain through fine-mesh strainer, pressing with back of large spoon to remove excess liquid. Makes about 2 cups mushroom mixture.
  6. Serve mushroom mixture in tortillas topped with avocado, queso fresco, tomatoes and onion; garnish with cilantro and serve with hot sauce, if desired. Makes 8 tacos.

 

Approximate nutritional values per serving (2 tacos): 503 Calories, 35g Fat, 7g Saturated Fat, 21mg Cholesterol, 397mg Sodium, 37g Carbohydrates, 9g Fiber, 8g Sugars, 0g Added Sugars, 15g Protein

Chef's Tip

To toast walnuts: Cook walnuts in a large skillet over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to a plate to cool.

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