Best 3 Grilled Portobello Tacos With Salsa Verde Recipes
Indulge in a tantalizing culinary journey with our grilled portobello tacos, an explosion of flavors that will leave your taste buds dancing. Marinated in a delectable blend of spices and herbs, the portobello mushrooms are grilled to perfection, delivering a smoky, umami-rich experience. Nestled in warm tortillas, they're topped with a vibrant salsa verde, a herbaceous sauce bursting with freshness from parsley, capers, and a hint of lemon. A symphony of textures and flavors, these tacos are a delightful fusion of hearty mushrooms, tangy salsa, and crisp vegetables. Get ready to embark on a culinary adventure with this irresistible recipe, perfect for a satisfying meal or a vibrant addition to your next gathering. In addition to the main recipe, we'll also delve into variations and complementary dishes to elevate your taco experience, including a flavorful black bean and corn salsa, a creamy avocado crema, and a refreshing pineapple salsa.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED HALIBUT TACOS WITH SALSA VERDE
Roasting the vegetables for the salsa in these fish tacos intensifies the flavors and provides such a wonderful, smoky taste.-Michelle Anderson, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. For salsa, place the tomatillos, onion and garlic on a grilling grid; place on a grill rack. Grill, covered, over medium heat until tender and browned, turning frequently. Cool to room temperature., Remove skin from garlic. Transfer grilled vegetables to a food processor. Add the cilantro, serrano pepper, lime juice, salt and pepper. Cover and pulse until chunky. Refrigerate until serving., In a large resealable plastic bag, combine the lime juice, oil, salt, garlic powder, coriander, cumin and cayenne; add halibut. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Grill halibut, covered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Flake fish into 1-1/2 in. pieces; cool to room temperature., To serve, top tortillas with fish, cabbage and salsa.
Nutrition Facts : Calories 265 calories, Fat 9g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 722mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
GRILLED PORTOBELLO TACOS WITH SALSA VERDE
From Vegetarian Times April 2010. Juicy, earthy portobellow mushrooms make these tacos a mouthwatering treat. Don't worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).
Provided by Enjolinfam
Categories Vegetable
Time 50m
Yield 6 Tacos
Number Of Ingredients 18
Steps:
- Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
- To make Tacos: Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
- To make Salsa Verde: puree all ingredients in food processor 1 minute, or until smooth. Pour sals over mushroom strips, and let stand 5 to 10 minutes.
- Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.
BEEF TACOS WITH SALSA VERDE
Provided by Food Network Kitchen
Time 6h20m
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side.
- Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
- Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro.
- Serve the meat in tortillas and top as desired. Serve with lime wedges.
Tips:
- Choose large, firm portobello mushrooms. They should be about the size of a hamburger bun.
- Remove the stems from the mushrooms. You can do this by twisting them off or using a sharp knife.
- Marinate the mushrooms. This will help them to absorb flavor and stay moist during grilling.
- Use a variety of toppings. The possibilities are endless, so get creative and choose toppings that you enjoy.
- Serve the tacos immediately. They are best when they are hot and fresh.
Conclusion:
Portobello tacos are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual weekend lunch. They are also a great way to get your daily dose of vegetables. With a variety of toppings to choose from, there is sure to be a combination that everyone will enjoy. So next time you are looking for a new and exciting meal, give portobello tacos a try.
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