Lunch / Dinner
Mexican-Spiced Portobello Tacos with chipotle-lime crema
These Mexican-Spiced Grilled Portobello Tacos with chipotle-lime crema and quick-pickled onions leave nothing to be desired. Portobello mushrooms lose moisture in their growing process, concentrating and enriching their flavors while creating a dense, meaty texture. If you make the pickled onions and crema in advance, all that’s left to do is to grill the portobello mushrooms, and dinner will be on the table stat.
Preheat grill to medium-high. Brush grill grate with oil.
Whisk together ½ cup lime juice, 1 Tbsp. sugar, and 1 Tbsp. salt until sugar and salt dissolve. Add onion; let stand 15 minutes, then rinse and drain before serving.
Whisk together sour cream, zest, remaining 1 Tbsp. lime juice, chipotles, adobo sauce, and remaining 1 tsp. sugar; season crema with salt and pepper.
Divide portobellos among tortillas; top with guacamole, salsa, pickled onion, crema, and cilantro.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 20mg 6%
Sodium 385mg 16%
Carbs 35g 11%
*Percent Daily Values are based on a 2,000 calorie diet.