Mushroom Tacos 🌮

Avocado salsa and barbecued portobello mushrooms fill these mushroom tacos with strong, new flavor. They’re a simple and delightful plant-based supper!

We should make mushroom tacos! Of all the plant-based taco fillings out there, mushrooms are quite possibly of the best. Substantial, delicious, and exquisite, they make a taco staggeringly tasty and fulfilling to eat.

Fixings
4 enormous Barbecued Portobello Mushrooms, cut into flimsy strips
Adobo sauce from a container of chipotles in adobo, for brushing (discretionary, for zesty mushrooms)
8 corn or flour tortillas, warmed*
Avocado salsa
Cured red onions
Cilantro
Lime wedges, for serving

Directions
Barbecue the mushrooms as per this recipe for Barbecued Mushrooms.
Barbecued Mushrooms Recipe Fixings
This is the thing you’ll have to make this barbecued mushrooms recipe:

Mushrooms, obviously! I like barbecuing portobellos to use in tacos or as mushroom burgers. Barbecued cremini mushrooms are an extraordinary veggie side dish.
Extra-virgin olive oil – It adds wealth to the mushrooms and keeps them from drying out on the barbecue (or adhering to it!).
Balsamic vinegar and tamari – I frequently utilize these fixings when I cook mushrooms, as they upgrade the mushrooms’ regular umami flavor. They make these barbecued mushrooms taste tart, rich, and exquisite. You will have a hard time believing how delightful they are!
Ocean salt and newly ground dark pepper – The pepper gives the mushrooms a decent kick, and the salt makes every one of the flavors pop.
For hot mushrooms, brush the cut mushrooms with adobo sauce.
Gather tacos in the tortillas with the cut mushrooms, avocado salsa, salted red onions, and cilantro. Present with lime wedges.

Enjoy 😊