Grilled Portobello Mushroom Tacos with Mango Black Bean Salsa – Gluten-free + Vegan

Grilled Portobello Mushroom Tacos with Mango Black Bean Salsa – Gluten-free + Vegan

Tuesdays have slowly, inadvertently turned into Taco Tuesdays here at our house. Totally unplanned every week I have been making some type of fun vegan, grilled tacos! This portobello mushroom taco has become a new favorite in our house. Even though we both eat meat (though very rarely), it is always a super welcomed challenge to come up with fun vegan versions of classic meat dishes. In my opinion, portobello mushrooms are better than any creepy overly processed meat alternative on the market. By grilling the portobellos slowly over a smoky charcoal grill, they end up so loaded with flavor, even the most hardcore meat eater couldn’t turn it down.

Ingredients

  • Tuesdays have slowly, inadvertently turned into Taco Tuesdays here at our house. Totally unplanned every week I have been making some type of fun vegan, grilled tacos! This portobello mushroom taco has become a new favorite in our house. Even though we both eat meat (though very rarely), it is always a super welcomed challenge to come up with fun vegan versions of classic meat dishes. In my opinion, portobello mushrooms are better than any creepy overly processed meat alternative on the market. By grilling the portobellos slowly over a smoky charcoal grill, they end up so loaded with flavor, even the most hardcore meat eater couldn’t turn it down.
  • In keeping with the Taco Tuesday thing we have going on around here, tonight we are having Crock Pot Korean Beef Short Rib Tacos. We have a few servings of short ribs from the 1/4 share of a pasture-raised cow we purchased from our local farmer and I honestly have no clue what to do with them. Now that it is so hot, I have no interest in slow braising them in the oven and turning the house into a sauna, so I thought slow-cooking the short ribs in the crock pot all day will make for a very simple and incredibly delicious dinner (here’s hoping). I plan to make a tangy cabbage and cucumber slaw to serve on top of the tacos and possibly a dairy-free creamy spicy sauce. I have never made anything like this before, so it is an experiment. If it works out, I will definitely make it again to share the recipe. So cross your fingers for me!
  • Oh and in other news, we finally got the house on the market yesterday morning. I couldn’t be happier to start this process and to begin our journey into the next chapter of our life. Who knows how long it will take before we get to make the move to California, there is so much out of our control and we are OK with it, but it feels good to have accomplished this first major feat towards our new adventure. Hold some positive house-selling thoughts and vibes for us, if you will, we would love if we could move past this part and start this journey, as soon as possible. We are so excited!
  • Grilled Portobello Mushroom Tacos with Mango Black Bean Salsa – Gluten-free + Vegan
  • Mango Black Bean Salsa
  • 1 mango, diced
  • 1-2 tomatoes, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, finely diced
  • juice from 1 lime
  • 1/4 cup fresh cilantro, roughly chipped
  • 1/2 medium red onion, diced
  • 1 cup cooked black beans
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • salt and pepper, to taste
Read the whole recipe on Tasty Yummies