Portobello mushrooms marinated in a spicy chipotle sauce served with tangy red cabbage slaw and mashed avocado! These mushrooms tacos are smoky, spicy and really tasty! Great for a tasty weeknight dinner.
2tablespoonchopped fresh coriander leaves and stalks
3cloves of garlicminced
1tablespoonolive oilplus more for cooking the mushrooms
4tablespoonorange juicefreshly squeezed
2tablespoonlime juicefreshly squeezed
For the red cabbage slaw
¼of a mediumred cabbagefinely shredded
¼of a mediumred onionfinely chopped
2tablespoonextra virgin olive oil
1tablespoonapple cider vinegar
¼teaspoondried red chilli flakes optional
for the smashed avocado
2ripeavocadospeeled and pith removed
2tablespoonfresh lime juice
1tablespoonchopped fresh coriander/cilantro
Marinade the mushrooms
Add the 1 and ½ tablespoons of chipotle paste, 1 teaspoon of smoked paprika, ½ a teaspoon of dried oregano, ½ a teaspoon of ground cumin and ½ a teaspoon of ground coriander, 1 tablespoon of olive oil and ½ teaspoon of sea salt to a bowl and mix well.Add the minced garlic and fresh coriander along with the orange and lime juice to the bowl and whisk well.
Add the clean mushrooms to a large freezer bag and pour the marinade into the bag. Rub the marinade into the mushrooms, be careful not to break the mushrooms.Seal the bag and leave the bag in the fridge for at least 30 minutes.
Make the cabbage slaw
Mix all the slaw ingredients together in a large bowl and leave in the fridge until you are ready to serve your tacos.
Make the smashed avocado
Add the peeled avocado to a bowl along with the chopped coriander, lime juice and salt.Using a fork mash the avocado until you have a rough mash.Cover and leave in the fridge until you are ready to make the tacos.
Cook the mushrooms
Brush a griddle pan with a little oil.Place the mushrooms stalk side down on the pan and cook for about 10 minutes.Turn the mushrooms over and cook for another 10 minutes or until the mushrooms are cooked through. Place a large lid over the pan for this part, it will speed up the cooking of the mushrooms.Depending on the size of your griddle pan you may need to cook the mushrooms in batches. If so you can keep them warm in a preheated oven.Slice the mushrooms when you are ready to serve.
Make the tacos
Heat the tortillas according to the packet instructions.Spread a tablespoon of the smashed avocado on one tortilla.Add some of the red cabbage slaw, then top with slices of the cooked mushrooms.Top with a little crumbled feta, a good squeeze of lime and some coriander leaves.
Mushrooms - Big portobello mushrooms are best for this recipe as they will shrink when you cook them. You can use baby bellas if you want you may need to use more of them.
Griddle Pan - I use a griddle pan to cook the mushrooms, they are also great cooked on the bbq. You can keep the mushrooms warm in the oven, just cover with foil so they don't dry out.
Making Ahead - You can make the marinade a couple of days ahead if you want, just keep it covered in the fridge. You can also make the red cabbage slaw a few days ahead, again keep it in the fridge. I would make the smashed avocado fresh and cook the mushrooms fresh.
Storing/Freezing/Reheating - These tacos are best made fresh, I don't recommend reheating them or freezing them. The red cabbage slaw can be stored in the fridge and will be good for up to 5 days.
Recipe Inspiration - To make the marinade I adapted this marinade from food network.
Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one taco and does not include feta or sour cream. It includes one small flour tortilla.
Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.