Adobo Glazed Portobello Tacos

Name: Adobo Glazed Portobello Tacos
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1/2 small red onion, thinly sliced; 2 1/2 tbsp. fresh lime juice, divided; Pinch of sugar; Kosher salt; 1 jalapeño; 1 avocado, halved and scooped; 1/4 c. cilantro leaves, finely chopped; 1/2 c. barbecue sauce; 1/2 tbsp. adobo sauce, plus 1 tsp chopped chipotle; 4 portobello mushroom caps, gills removed; 3 radishes, thinly sliced; 8 corn tortillas, warmed; 1/4 c. cotija cheese

Give Taco Night a vegetarian twist.

By Kate Merker and Tina MartinezPublished: Feb 17, 2023

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Mike Garten

Yields:

4 serving(s)

Total Time:

20 mins

Cal/Serv:

306

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Meatless Monday collides with Taco Tuesday in these super satisfying veggie tacos. Filled with smoky-sweet mushrooms and all the fixings, they’re a fiesta for the mouth.

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Ingredients

1/2
small red onion, thinly sliced
2 1/2 Tbsp.
fresh lime juice, divided
Pinch of sugar
Kosher salt
1
jalapeño
1
avocado, halved and scooped
1/4 cup
cilantro leaves, finely chopped
1/2 cup
barbecue sauce
1/2 Tbsp.
adobo sauce, plus 1 tsp chopped chipotle
4
portobello mushroom caps, gills removed
3
radishes, thinly sliced
8
corn tortillas, warmed
1/4 cup
cotija cheese

Directions

1. Step 1In small bowl, combine onion, 1 tablespoon lime juice, sugar, and a pinch of salt. Slice half of jalapeño into thin rounds and add to bowl. Finely chop remaining jalapeño and add to medium bowl; add avocado, cilantro, remaining 1 1/2 tablespoon lime juice and 1/2 teaspoon salt and mash until creamy.
2. Step 2Heat broiler to high. In another small bowl, stir together barbecue sauce, adobo sauce, and chipotle.
3. Step 3On rimmed baking sheet, place portobellos cap side down. Broil 5 minutes. Flip, brush caps with adobo glaze and broil until browned in spots, 2 to 3 minutes. Brush with more glaze if desired and slice.
4. Step 4Serve mushrooms in tortillas with mashed avocado, radishes, pickled onion and jalapeño, and cotija cheese.