In case you haven’t noticed yet, I love mushrooms. Pretty much any type. In fact, if you search the word “mushroom” on my website, you will find over 55 recipes containing mushrooms! Some of my favorite mushroom recipes are my Weekend Breakfast Bowl, Oyster Mushroom Pasta, Oyster Mushroom Burrito, and Roasted Portobello with Chickpea Basil Pesto.
This recipe does take a bit of prep, as you have to cut various vegetables and roast a lot, so be sure you set aside time for everything. The good thing is that once you have everything in the oven, the rest is just waiting for everything to finish cooking.
You can eat these tacos for breakfast, lunch, or dinner. It’s a very versatile recipe! As always, remember that in order to have a full meal with vegetables, having just 2 tacos is not enough. You will be hungry again. So prep enough so you will have 3 to 4 tacos for your meal.
So without further ado…let us begin!
For the taco filling, you will need:
- 2 packs of organic porotobello mushrooms (about 16 oz total)
- 2 tbsp tamari sauce
- 3 tbsp walnut, coconut, or avocado oil
- 3 cups chopped cauliflower
- 3 sliced garlic cloves
- 1 sliced green pepper
- salt and pepper to taste
For the side salad and extras, you will need
- 1 lime
- 2 chopped tomatoes
- 1/2 cup chopped cilantro
- 1 avocado
- optional: 1 tsp olive oil
- tortillas of your choice (I use corn tortillas)
Preheat your oven to 450 degrees.
Mix the chopped cauliflower, sliced garlic and green pepper together in a bowl. Add 1 tablespoon of walnut oil to the bowl, along with some salt and pepper. Mix together then spread onto a baking sheet to roast.
For the portobello mushrooms, combine the remaining 2 tbsp of walnut oil and 2 tablespoons tamari in a cup or small container. Cut the stems off, and brush the oil/tamari mix lightly over the caps. Place the caps gill-side up and brush the mix over the gills generously.
When both the vegetable tray and portobellos are ready, put both trays into the oven. Bake at 450 for about a half hour. Towards the end of the half hour, you can turn your broiler on for a minute or two to crisp the veggies and mushrooms. Remember to rotate the trays so they will both get the broiler heat.
While the vegetables are roasting, use the time to chop the tomato and cilantro. Use the juice of 1/2 of your lime and mix in. If you want to add the olive oil, do so as well.
Slice the other half of the lime and set aside to eat with the tacos, and slice your avocado.
Once the vegetables are done roasting, take out of the oven to cool for a bit. Heat up your tortillas while the vegetables cool.
Slice the portobellos lengthwise and place on the tortillas. Add the roasted garlic cauliflower, then top with the tomato and cilantro mix, and finally the avocado.
Serve the tacos immediately, and enjoy!
You can eat the tomato and cilantro mix as a side salad as well.
If you want to add some hot sauce, feel free! I personally love Valentina sauce, and eat it with everything!
You can also squeeze the lime on top for an extra kick!