Time: 40 min.
Complexity: easily
Servings: 6 - 8

The star of these tacos is the grilled portobello mushrooms. With such a filling, you won't even remember the meat! Be sure to let the mushrooms cook thoroughly on the convex side before flipping them. This will give them a more flavorful finish. Another interesting component of these tacos is the corn salsa, prepared in the style of Mexican street corn. elote with mayonnaise and Parmesan. It makes a wonderful creamy complement to the mushrooms. Arrange all the ingredients individually on the table and invite guests to build their own tacos.

Ingredients:

Mushrooms

• 0.5 cup freshly squeezed orange juice
• 1/4 cup vegetable oil
• 1/4 cup apple cider vinegar
• 2 tablespoons dark brown sugar
• 1-2 chipotle peppers in adobo sauce + 1-2 tbsp sauce
• 8 large portobello mushroom caps (about 1 kg), stems removed

Corn salsa

• 2 tbsp vegetable oil + extra for greasing the grill grate
• 4 ears of corn, shelled
• 1/4 cup mayonnaise
• 2 tbsp. l. grated parmesan
• 2 tsp grated lime zest
• 2 tablespoons freshly squeezed lime juice
• 0.5 cups loosely packed fresh cilantro leaves

Taco bar

• 24 soft corn tortillas, warmed
• 2 cups grated Monterey Jack cheese
• 2 cups prepared salsa or pico de gallo
• 1 cup thinly sliced ​​radish
• 2 avocados, diced
• 2 limes, each cut into 8 wedges

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

portobello mushrooms, corn, Avocado, tortilla, Monterey Jack cheese, lime zest, radish, salsa sauce, Orange juice, chipotle peppers in adobo sauce, cilantro

We recommend

Preparation:

Step 1
• Preheat grill to medium-high heat.
Step 2
• Mushrooms:
  
  Combine the orange juice, vegetable oil, vinegar, brown sugar, chipotle peppers, adobo sauce, and 1/2 teaspoon salt in a food processor or blender and blend until smooth. Place the mushroom caps in one or two large zip-lock plastic bags and pour the marinade over them. Rub the marinade into the mushrooms, seal the bags, and let them marinate at room temperature while you prepare the corn salsa, turning the bags occasionally.
  
Step 3
• Corn salsa:
  
  Lightly oil the grill grate. Brush the corn evenly with 2 tablespoons of vegetable oil and sprinkle with 1/2 teaspoon of salt and freshly ground black pepper to taste. Grill, turning occasionally, until the kernels are toasted and charred in spots, 10 to 15 minutes. Set the corn aside to cool slightly; maintain a medium-high grill heat.
  
Step 4
• In a large bowl, combine the mayonnaise, Parmesan, lime zest, and juice. Remove the corn kernels with a knife and add them to the mayonnaise mixture. Stir in the cilantro and 1/4 teaspoon of salt and set aside.
Step 5
• Remove the mushrooms from the marinade, shaking off any excess, and season both sides with salt. Pour the marinade into a bowl. Place the mushrooms, hole-side up, on the grill and grill until grill marks appear, rotating them a few degrees if necessary to prevent over-charring, about 4 minutes. Flip, brush with a little more marinade, and grill until the caps are golden brown on the bottom and tender when pierced with a knife, another 4 minutes. Transfer the mushrooms to a cutting board, slice thickly, and arrange on a platter.
Step 6
• Taco bar:
  
  Serve the mushrooms immediately with tortillas, corn salsa, shredded cheese, pico de gallo, radishes, avocado, and lime. Invite guests to build their own tacos.
  

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