Roasted Portobello & Avocado Tacos with Corn Salsa

If you’ve followed us a while, you know our love of tacos!

They are simple, customizable (which is perfect when feeding a family with different tastes!), easily made gluten-free and the filling combinations are endless!

Plus, we often serve tacos with some kind of guacamole, salsa and chips, which makes everyone happy, especially hungry teens!

These Roasted Portobello Tacos with Corn Salsa were inspired by wanting to make a new vegetarian version of our Grilled Shrimp Tacos with corn salsa, which have been a favorite this summer! I often substitute black beans for the grilled shrimp for me but have been on a portobello kick lately, hence…. these tacos!

They are super simple, coming together in 30 mins, but packed with flavor!

And I love the mix of savory roasted mushrooms with the sweet summer corn and creamy avocado!

So let’s make them!

I have a cooking video on this page so you can follow along and see easy it is to make these Roasted Portobello Tacos with corn salsa. If you’re new to our website, there is a printable recipe on the bottom of the page with exact measurements and directions.

Like I mentioned, these come together quickly!

And there’s essentially only 3 things you need to do:

1. Season and roast the portobello mushrooms
2. Mix together the corn salsa and
3. Slice some avocado.

First up, let’s season and roast the portobello mushrooms…

I give two options for seasoning…

• Olive oil, chili powder, cumin, salt, garlic and lime juice (I sometimes skip)
• Olive oil, salt and pepper (this option brings out the flavor of the portobellos a bit more and is a great option if you either don’t love chili powder or cumin or just want to switch it up!)

If you’ve never cooked portobello mushrooms before, they can be either grilled or roasted and cooked either whole or already cut. For speed and simplicity, I opted to roast these portobellos already sliced. They cook in just 12-15 minutes and are super tender and flavorful!

After slicing them, just gently toss them in a bowl with the olive oil and spices, then lay on a baking sheet in a single layer so they aren’t touching.

They will shrink when they cook so they can be close together and you can fit a lot on one baking sheet.

And don’t worry if some break in half while you’re toss them, they will still cook well and taste great!

While the portobello mushrooms roast, make the quick Corn Salsa!

All you need is:

Canned corn (if you have cooked, fresh corn off the corn, that would be amazing too!)

red onion

cilantro

lime zest and lime juice

jalapeno

olive oil

salt.

And all you do it mix it all together in a big bowl!

As with all our recipes, you could add more or less of any of the ingredients, and it’s always a great idea to taste it and add additional salt or lime juice to taste.

Then all that’s left to do is assemble your tacos!

In each tortilla (gluten-free flour or corn, your preference), place the roasted portobellos, then avocado slices, then top with corn salsa!

Pro-Tips:

• To make your tortillas softer, heat in the microwave under a slightly damp paper towel for 15-30 seconds.
• If you don’t want liquid from the salsa, serve it with a slotted spoon.

It’s the most delicious combination with the warm and savory mushrooms, crisp and sweet corn salsa and cream avocado!

Hope you love them as much as we do!

PIN it!

Scroll down for the recipe and leave a comment if you make them!