Grilled Portobello Tacos
with tomatillo salsa / Mexican street corn
Smarts: The recipe includes instructions for serving Mexican street corn (corn topped with chili powder, cotija cheese, and lime juice) on the cob. If you prefer, you can also slice the cooked kernels off the cobs and top them with the other ingredients before serving.
- Onions, medium - 1/2, peeled and quartered
- Tomatillos - 8 oz, quartered
- Jalapenos - 1, halved (seeds removed for less heat)
- Garlic - 1 clove, peeled
- Mushrooms, portobello - 4, stems removed
- Lettuce, romaine - 1 heart, chopped
- Avocados - 1, sliced
- Cilantro leaves - 1/4 cup
- Lime juice - 2 tsp
- Tortillas, taco-sized corn or flour - 8
- Corn - 4 ears
- Butter - 2 Tbsp
- Chili powder - 1/2 tsp
- Cheese, cotija - 3 oz, crumbled
- Lime juice - 2 tsp
- Onions / Tomatillos / Jalapenos / Garlic - Prep as directed and combine. (Remove jalapeno seeds if you’d like the salsa less spicy.) (Can be done up to 5 days ahead)
- Corn / Mushrooms - Shuck corn. Remove stems from mushrooms. Store separately. (Can be done up to 2 days ahead)
- Lettuce / Avocados - Prep as directed.
- If cooking on a grill: Preheat grill to 500F / 260C degrees keeping one half over direct heat and one half over indirect heat. Clean grates and brush with some oil. Place corn, onions, tomatillos, and jalapenos over direct heat (use a grill basket for the smaller vegetables if you have one). Cook corn on all sides until lightly charred. Move corn to indirect heat and continue cooking until tender, 8 to 10 minutes. Continue cooking onions, tomatillos, and jalapenos over direct heat until lightly charred. Set aside.
- If cooking on a grill: Brush mushrooms on both sides with some oil. Sear on both sides and continue cooking until tender, 8 to 10 minutes total.
- If cooking on stovetop / oven: Turn on oven’s broiler. Place corn on one half of a sheet pan. Spread onions, tomatillos, and jalapenos out on second half of sheet pan. (Use two pans if needed.) Broil aromatics and corn until lightly charred, turning everything to get them evenly cooked. When onions, tomatillos, and jalapenos are charred, remove from sheet pan and set aside. (Corn may need 6 to 8 minutes total, so let it keep cooking if needed.)
- If cooking on stovetop / oven: Slice mushrooms. Heat a wok or skillet over medium heat. Add some cooking oil and then mushrooms. Saute until tender, ~5 minutes.
- When mushrooms are finished cooking, combine onions, tomatillos, jalapenos, and garlic in a blender or food processor. Blend until roughly chopped. Add cilantro leaves and lime juice (portion for salsa) and continue to pulse until finely chopped. Add more lime juice if you’d like and season with some salt and pepper.
- Line corn up on a serving platter. Rub the tops with butter. Top with chili powder, crumbled cotija, and lime juice (portion for corn).
- Warm tortillas according to package directions.
- Assemble tacos by filling tortillas with lettuce, mushrooms, avocados, and salsa. Serve with corn on the side. Enjoy!
Food tasted good glad I had the chance to experience different flavors after being in a food rut but I should have read the directions and did the prep earlier then the night of cause I took a bit longer to cook it all0 Helpful
soooo goooooood0 Helpful
I was very nervous about making this meal since I'm not a steak person. Plus, the only way I'd ever fixed corn was to boil it. Loved everything and the family left nothing but a little salsa for leftovers. However, next time I'm going to make the salsa ahead of time.0 Helpful
Enjoyed this a lot!! The homemade salsa was very delicious, as was the corn. Would definitely make it again.0 Helpful
made it all in a single cast iton skillet- first salsa, then steak, then corn, then i sliced the steak and moved it around in the pan. delicious!0 Helpful
Skipped the homemade salsa for store bought to save time but definitely want to try it next time. Super tasty!!0 Helpful