Mushroom Tacos with Citrus Salsa

Main Ingredient
Recipe Seasonality
  • 4 Portobello mushroom caps
  • 1/4 cup olive oil 
  • 1 cup orange juice 
  • 4 cloves garlic 
  • 3 chipotle peppers 
  • 2 tablespoons canned adobo
  • Juice of 2 lemons 
  • 1 tablespoon soy sauce 
  • 1 teaspoon black pepper 
  • Tortillas 


  • 1 large pomelo 
  • 1/2 medium cucumber 
  • 1/4 cup chopped red onion 
  • 1 jalapeño pepper
  • 2 limes 
  • 1/4 cup fresh cilantro 
  • 1 avocado, sliced or chopped 
  • Salt to taste 

Place all ingredients for the marinade in a large bowl; mince garlic and chipotle peppers; add to marinade.  

Remove stems from mushrooms. Slice mushrooms into 1/2-inch thick strips; add marinade to a zip lock bag, then the mushrooms.

Place in the refrigerator and let marinate for at least 1 hour.  

Preheat the grill or grill pan to high. Remove the mushrooms from the marinade and sear for 5 minutes; flip and sear another 5 minutes or until lightly charred on both sides.  

Heat the tortilla on the burner of the stove, then flip over. Cook until slightly brown and warm.  

Assemble the tortilla on a plate with mushrooms and top with salsa.  

Finely dice all ingredients and place in a large bowl. Add lime juice and salt.  

Gently mix until all ingredients are combined.  

Garnish with cilantro. 

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