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Grilled Mushroom Tacos with Pineapple Salsa

Hi Y’all!  I am overjoyed to announce that our baby is here!  Georgia Kate was born last Thursday morning.  We are healthy and resting at home.  I can’t wait to share all the pics with you, but first up are these awesome Portabella tacos.

I made these bad boys for Taco Tuesday last week.  Taco Tuesday is one of those movements that we embrace at our house, right along with Meatless Monday and Sunday Funday.  These tacos ironically would fit the bill for any of these awesome days or any other day of the week (unless you do some kind of pizza Friday, in that case this may not work).  You really don’t need an excuse to enjoy good food anyway!

Portabellos for Tacos

Portabello Mushrooms are coated with smokey and spicy adobo sauce and then grilled to perfection.

Grilled Adobo Lime Portabellos

Served up with some outstanding accompaniments.

Vegetarian Tacos

Like Lime marinated purple cabbage for crunch,

Cabbage and limes

and some pineapple habenero salsa for a sweet and spicy flavor explosion

Pineapple Habenero Salsa

All served up on a tortilla with sliced avocado, guaranteed to make your taste buds sing!

Adobo Lime Portabello Tacos with Avocado and Pineapple Salsa


For the Pineapple Habenero Salsa

  • 1 fresh pineapple, diced
  • 1 red onion, diced
  • 1 large handful cilantro, finely chopped
  • 1 habenero, seeded and very finely diced (you can also use a jalapeno or Serrano pepper if you wish)
  • juice from 1 fresh lime
  • 1/4 tsp sea salt

Combine all ingredients in a bowl and toss well to combine.

For the Adobo Lime Grilled Portabello Tacos:

  • 3 medium sized Portabello Mushrooms, wiped clean and stems removed
  • 2 tablespoons adobo sauce (from 1 can chipotle chiles in adobo)
  • 2 limes
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • Pineapple Habenero Salsa (above)
  • 1 cup shredded purple cabbage
  • 1 avocado, sliced
  • 6 corn tortillas

In a large bowl, whisk together the adobo, juice of one lime, 1 tablespoon of the olive oil, and a little salt and pepper.  Add the mushrooms and toss to coat.  Set aside for an hour to marinate.  While the mushrooms are marinating, in a medium sized bowl, whisk together the juice of one lime the other tablespoon of olive oil and a 1/4 teaspoon of salt.  Add the cabbage and toss to coat, let sit while the mushrooms finish marinating and cooking.  Preheat a grill (or a grill pan) to medium heat.  Toss the mushrooms on and let cook for about 5 minutes per side.  Remove from the grill and cut into slices.  Serve on warm corn tortillas with the cabbage, pineapple salsa, and avocado slices.

Grilled Portabello Tacos with Pineapple Salsa

Veggie Tacos with Adobo Lime Portabellos