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Portobello Tacos with Charred Scallion Salsa Verde Recipe

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3.9 from 65 reviews

These Portobello Tacos with Charred Scallion Salsa Verde offer a vibrant, vegetarian twist on classic tacos, featuring marinated and skillet-cooked portobello mushrooms, creamy mashed avocado, crunchy red cabbage, and a zesty, smoky salsa verde made from charred scallions and fresh herbs. Prepared in just 45 minutes, this dish delivers a satisfying balance of bold flavors and textures, perfect for a quick weeknight dinner or casual entertaining.

  • Total Time: 45 minutes
  • Yield: 3 servings

Ingredients

For the Portobello Mushrooms

  • 8 oz. portobello mushroom caps (about 3 large caps)
  • 3 Tbsp. extra-virgin olive oil
  • 2 tsp. tamari (or soy sauce)
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 3/4 tsp. ground cumin
  • 1/2 tsp. black pepper
  • Kosher salt to taste

For the Charred Scallion Salsa Verde

  • 1 bunch green onions (scallions), ends trimmed
  • 1/3 cup finely chopped fresh cilantro
  • 1 Tbsp. minced fresh jalapeño (optional)
  • 1 Tbsp. fresh lime juice
  • 2 Tbsp. extra-virgin olive oil, plus more for cooking
  • Kosher salt to taste

Additional Ingredients

  • 1 large ripe avocado
  • 1 Tbsp. fresh lime juice
  • 1 cup shredded red cabbage
  • 6 corn tortillas, warmed

Instructions

  1. Marinate the Mushrooms: Remove stems from portobello mushroom caps and thinly slice into 1/2-inch thick strips. Arrange them in a large baking dish or tray. In a small bowl or glass jar, mix together 3 tablespoons of olive oil, tamari, smoked paprika, garlic powder, cumin, and black pepper. Pour this marinade over the mushrooms and gently turn to coat evenly. Let the mushrooms stand and absorb flavors for at least 15 minutes.
  2. Prepare the Charred Scallion Salsa Verde: Heat 1 to 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Add the scallions in a single layer and cook undisturbed until they develop a light char, about 3 minutes. Toss the scallions and cook for another 1 to 2 minutes until charred all over. Transfer to a cutting board and let cool slightly. Once cool enough to handle, finely chop the scallions and place them in a bowl. Add the chopped cilantro, minced jalapeño (if using), 1 tablespoon of fresh lime juice, and 2 tablespoons of olive oil, then mix well. Season to taste with kosher salt.
  3. Cook the Mushrooms: Return the skillet to medium heat. Once hot, add the marinated mushrooms in the pan and cook for 6 to 7 minutes, turning only once, until mushrooms are caramelized and tender. Remove the skillet from heat.
  4. Make the Mashed Avocado: In a medium bowl, combine the ripe avocado with 1 tablespoon of fresh lime juice and a pinch of kosher salt. Mash thoroughly until the mixture has a creamy, guacamole-like consistency.
  5. Assemble the Tacos: Spread the mashed avocado evenly onto each warmed corn tortilla. Top with cooked portobello mushrooms, a handful of shredded red cabbage, and a few spoonfuls of charred scallion salsa verde. Serve immediately.

Notes

  • Marinate mushrooms for longer (up to an hour) to enhance flavor penetration.
  • The jalapeño in the salsa verde is optional; omit for a milder taste.
  • Use a cast-iron skillet to achieve the best char and caramelization on the mushrooms and scallions.
  • Warm tortillas in a dry skillet or wrapped in foil for softer texture before assembling.
  • Leftover salsa verde can be refrigerated in an airtight container for up to 3 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/portobello-tacos-with-charred-scallion-salsa-verde-recipe/