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Grilled Portobello & Walnut Tacos
Prep: 20 minutes plus marinating
Grill: 11 minutes • Serves: 4
3 tablespoons Our Family® Apple Cider Vinegar
3/4 teaspoon Our Family® Chili Powder
1/2 teaspoon Our Family® Ground Cumin
5 large portobello mushrooms, stems removed (about 3 ounces each)
8 (6-inch) Our Family® White Corn Tortillas
1 cup Our Family® Chopped Walnuts, toasted
1 medium avocado, peeled, pitted and sliced
1 cup crumbled queso fresco
1/2 cup chopped cherry tomatoes
1/4 cup chopped red onion
Hot sauce or salsa for serving (optional)
Chopped fresh cilantro for garnish (optional)
1.In medium bowl, whisk soy sauce, vinegar, chili powder and cumin. Makes about 1/2 cup marinade.
2.Place mushrooms in large zip-top plastic bag; pour marinade over mushrooms. Seal bag, pressing out excess air; massage mushrooms in bag to coat and refrigerate at least 1 hour or up to overnight.
3.Prepare outdoor grill for direct grilling over medium-high heat. Remove mushrooms from marinade; discard marinade. Place mushrooms, gill side up, on hot grill rack; cover and cook 10 minutes or until tender, turning once.
4.Place tortillas on hot grill rack; cook, uncovered, 1 minute or until warm, turning once. Transfer tortillas to large plate; cover to keep warm.
5.In food processor, pulse mushrooms and walnuts until small pieces remain; strain through fine-mesh strainer, pressing with back of large spoon to remove excess liquid. Makes about 2 cups mushroom mixture.
6.Serve mushroom mixture in tortillas topped with avocado, queso fresco, tomatoes and onion; garnish with cilantro and serve with hot sauce, if desired. Makes 8 tacos.
Approximate nutritional values per serving (2 tacos):
503 Calories, 35g Fat, 7g Saturated Fat, 21mg Cholesterol, 397mg Sodium,
37g Carbohydrates, 9g Fiber, 8g Sugars, 0g Added Sugars, 15g Protein
Chef Tip
To toast walnuts: Cook walnuts in a large skillet over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to a plate to cool.