Grilled Mushroom Tacos

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A new way to taco, that’s meat-free! Marinated in our Persian Lime Olive Oil, spicy-sweet Habañero Agave Agrodolce, and Saratoga Spicery’s Midnight Red Seasoning; these portobellos are packed with smokey-spicy flavor!  Recipe By Taylor MacDougall
Dish Type:

Gluten Free, Grilled, Main Dishes, Nut Free, Vegetarian

Season:

Summer

Prep Time:

15 minutes

Cook Time:

10 minutes

Serves:

4

Ingredients

  • 1 tsp SOOC Midnight Red Seasoning
  • ¼ cup Soy Sauce
  • ¼ cup SOOC Persian Lime Olive Oil
  • ¼ cup SOOC Habañero Agave Agrodolce
  • 4 Portobello Mushrooms
  • 8 Corn Tortillas
  • 1 Avocado, sliced
  • ½ small Red Onion, diced
  • 1 Roma Tomato, diced
  • ½ cup Sour Cream
  • 1 Lime, quartered

Products used: Habanero Agave Agrodolce , Midnight Red Seasoning , Persian Lime Olive Oil

Instructions

  • In a mixing cup, whisk together the Midnight Red Seasoning, soy sauce, Persian Lime Olive Oil, and Habañero Agave Agrodolce. Set aside.
  • In a ziploc bag, add the portobello mushrooms and pour the marinade over top. Seal the bag and toss to coat the mushrooms. Set in the fridge and let marinate for 1 hour.
  • Preheat the grill over medium heat and brush with oil to prevent sticking. Remove portobello mushrooms from marinade, and grill 4-5 minute per side. Remove from the grill.
  • Add the tortillas to the grill and cook for 30 seconds per side. Remove from the grill.
  • Cut mushrooms into ¼” slices.
  • Assemble the tacos by dividing the mushrooms among the tortillas. Top with the sliced avocado, red onion, tomato, and sour cream. Squeeze the lime over top. Enjoy!