Mushroom Tacos with Charred-Corn Salsa

mushroom tacos with charred corn salsa
Photo: Chris Simpson
Prep Time:
35 mins
Total Time:
35 mins

Whether it's Meatless Monday or Taco Tuesday, these hearty portobello tacos are wonderfully uncomplicated to make and absolutely delicious to eat. Ready in just over 30 minutes, this smoky dinner can be vegan too—just skip the sour cream.


  • 6 tablespoons vegetable oil

  • 1 teaspoon grated lime zest and 2 tablespoons fresh juice

  • 4 teaspoons chipotle-in-adobo sauce

  • 1 pound portobello mushrooms (3 to 4), cut into ½-inch planks

  • Kosher salt and freshly ground pepper

  • 1 cup finely chopped white onion (½ large)

  • ½ cup sour cream

  • 2 ears corn, shucked

  • 8 corn tortillas

  • Cilantro sprigs, for serving


  1. Heat grill to medium-high. In a small bowl, whisk together 5 tablespoons oil, 1 tablespoon lime juice, and 2 teaspoons chipotle sauce; brush mixture onto both sides of mushrooms. Season generously with salt. In a large bowl, stir together lime zest, remaining 1 tablespoon lime juice, and onion; season with salt and pepper. In another small bowl, combine remaining 2 teaspoons chipotle sauce, sour cream, and 1 tablespoon water; season with salt.

  2. Grill mushrooms, flipping once, until charred in places, 3 to 4 minutes a side; transfer to a plate. Grill corn, turning occasionally, until charred, 6 minutes. Cut kernels off cobs; stir into onion mixture with remaining 1 tablespoon oil. Season with salt and pepper. Grill tortillas, flipping once, 30 seconds. Top tortillas with sourcream mixture, mushrooms, corn salsa, and cilantro; serve.

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