Roasted Portobello & Avocado Tacos with Corn Salsa Recipe
Quick and easy gluten-free vegetarian tacos with roasted portobello mushrooms, creamy avocados, and sweet corn salsa—perfect for satisfying any craving!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Microplane
- Can opener
- Colander
- Slotted spoon
- Microwave
- Plate
- Paper towel
Ingredients
- 3 large portobello mushroom caps (stem cut off)
- 1-2 tablespoons extra virgin olive oil
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- 1 clove garlic (minced)
- 1 teaspoon lime juice (optional)
- *Option: if you don't like spices or want to switch it up
- 1 15.25 oz can corn (drained and rinsed)
- 2 tablespoons olive oil
- ½ cup red onion (finely chopped)
- ½ cup cilantro (chopped)
- 1 teaspoon lime zest (grated lime rind)
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1 green jalapeño (de-seeded and finely chopped)
- Gluten-free flour or corn tortillas
- Avocado (sliced)
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