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Grilled Portobello Mushroom & Corn Tacos with Poblano Chili & Avocado Crema

These delicious grilled vegan tacos are smoky and so satisfying and perfect for outdoor cookouts

Course Main Course
Cuisine Mexican
Keyword tacos
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 4 portobello mushrooms
  • 4 ears of corn
  • 1/3 cup olive oil
  • 1/2 tsp coarse black pepper
  • 1 tsp kosher salt
  • 3 tsp chili powder
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 2 tsp chopped garlic
  • 10 to 12 corn tortillas
  • 2 cups tri color shredded cole slaw mix
  • 1 bunch of cilantro, cleaned and roughly chopped
  • lime wedges
  • salsa of your choice, I used green

Poblano Chili & Avocado Crema

  • 2 large poblano chilies
  • 2 large avocados, peeled, seeded and quartered
  • 1/3 cup non dairy sour cream
  • 2 tbsp chopped cilantro
  • 1/2 tsp kosher salt
  • 1/4 tsp coarse black pepper
  • 1 lime, juiced
  • 1 tsp chili powder
  • 1/2 tsp cumin

Instructions

  1. Clean and trim the stem of the mushrooms and slice each one into ½ inch thick slices
    and set aside, also husk the corn on the cobb and set aside as well





  2. Make the marinade: In a medium mixing bowl whisk together the olive oil, black pepper, salt, chili powder, cumin, smoked paprika and garlic and set aside









  3. With two separate large resealable bags, add the mushrooms in one bag and the corn in the other and divide the marinade into each bag, seal the bags and shake up gently making sure the marinade covers all of the corn and the mushrooms, set aside to rest for ½ an
    hour









  4. While the corn and mushrooms marinate, make the poblano chili & avocado crema by heating up the barbeque grill to medium/high and roast the poblano chilies directly on the grill until the skin develops a nice dark char all over them, turning frequently so they cook evenly, this took a total of 8 minutes (don’t be afraid that they will be completely black, that skin will be removed later leaving a nice smoky flavor)









  5. Once done place the chilies in a bowl and cover right away so they can steam for 10 minutes, after the chilies have rested, peel the skin off of them, this was easy with just your hands and cut off the stem end and take the seeds out and cut the chilies into large pieces









  6. In a bowl of a food processor or blender add the avocados, sour cream, cilantro, salt, pepper, lime juice, chili powder, cumin and chilies and process until smooth, pour into a
    bowl, cover and refrigerate until ready to serve









  7. Heat up the grill again to medium/high heat and place the corn on one side of the grill and the mushroom slices on the other side of the grill, cover and cook for 10 minutes, turning occasionally, the corn will take an additional 5 to 10 minutes to cook. Once the corn is
    done, cut the kernels off.









  8. Add some tortillas to the grill, turning each once over so they have a few char marks on them and they are nice and hot









  9. Assemble the tacos with a bit of cabbage mix, a couple of slices of mushrooms, a few dollops of crema, cilantro, squeeze of lime and salsa and enjoy. Serves 4