Adobo Lime Portobello Tacos

These Adobo Lime Portobello Tacos are bursting with flavor! Marinated portobello mushrooms are grilled to perfection and served in warm corn tortillas with a zesty lime kick. Top them with your favorite taco toppings for a tasty and satisfying meal.

Ingredients:

• 4 large portobello mushrooms, stems removed and sliced
• 1/4 cup olive oil
• 2 tablespoons adobo sauce from canned chipotle peppers
• 2 cloves garlic, minced
• Juice of 2 limes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup chopped fresh cilantro
• 1/2 cup crumbled queso fresco optional
• Lime wedges for serving

Instructions:

In a bowl, whisk together olive oil, adobo sauce, minced garlic, lime juice, ground cumin, smoked paprika, salt, and black pepper to make the marinade

Place the sliced portobello mushrooms in a resealable plastic bag or shallow dish and pour the marinade over them

Seal the bag or cover the dish and refrigerate for at least 30 minutes, allowing the mushrooms to marinate

Preheat a grill or grill pan over medium-high heat

Remove the marinated portobello mushrooms from the fridge and grill them for about 4-5 minutes on each side, or until they are tender and have grill marks

Remove from the grill and slice into thin strips

Warm the corn tortillas on the grill for about 20 seconds on each side, or until they are heated through

To assemble the tacos, place a generous portion of grilled portobello slices on each tortilla

Top with shredded lettuce, diced tomatoes, diced red onion, and fresh cilantro

If desired, sprinkle with crumbled queso fresco and serve with lime wedges on the side

Enjoy your delicious Adobo Lime Portobello Tacos!