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Grilled Portobello Tacos
with tomatillo salsa / Mexican street corn

Active: 45 min Total: 45 min
Charred aromatics are blended into an incredibly flavorful salsa for this summery meal with Mexican-inspired flavors.
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.
Tags

Ingredients

Metric
Servings:
4
Grilled Portobello Tacos with Tomatillo Salsa:
  • 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
Mexican Street Corn:
  • Corn - 4 ears
  • Butter - 2 Tbsp
  • Chili powder - 1/2 tsp
  • Cheese, cotija - 3 oz, crumbled
  • Lime juice - 2 tsp

Nutrition Facts

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Prep

  1. 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)
  2. Corn / ​Mushrooms - Shuck corn. Remove stems from ​mushrooms. Store separately. (Can be done up to 2 days ahead)
  3. Lettuce / Avocados - Prep as directed.

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Make

  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. Line corn up on a serving platter. Rub the tops with butter. Top with chili powder, crumbled cotija, and lime juice (portion for corn).
  7. Warm tortillas according to package directions.
  8. Assemble tacos by filling tortillas with lettuce, mushrooms, avocados, and salsa. Serve with corn on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (56)
Gluten-free (4)
Paleo (6)
Vegetarian (16)

30 reviews

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 all

By: Don
Posted: May 25, 2018
Diet: Original
0 Helpful

soooo goooooood

By: ali
Posted: May 23, 2018
Diet: Vegetarian
0 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.

By: Veronica
Posted: May 18, 2018
Diet: Original
0 Helpful

Enjoyed this a lot!! The homemade salsa was very delicious, as was the corn. Would definitely make it again.

By: Chris
Posted: May 17, 2018
Diet: Vegetarian
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!

By: Brooke
Posted: May 17, 2018
Diet: Original
0 Helpful

Skipped the homemade salsa for store bought to save time but definitely want to try it next time. Super tasty!!

By: Kelsey
Posted: May 16, 2018
Diet: Paleo
0 Helpful