Roasted Portobello & Avocado Tacos with Corn Salsa

A quick and easy gluten-free, vegetarian meal! Simply seasoned roasted portobello mushrooms, topped with a quick corn salsa and avocado for a delicious and satisfying mix of flavors and textures!

roasted portobello tacos corn salsa gluten free vegetarian easy www.healthygffamily.com
Roasted Portobello & Avocado Tacos with Corn Salsa

Fresh, Flavorful and Satisfying!

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!

gluten free tacos www.healthygffamily.com

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!

roasted portobello tacos corn salsa gluten free vegetarian easy www.healthygffamily.com

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.

roasted portobello tacos corn salsa gluten free vegetarian easy www.healthygffamily.com

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!)

roasted portobello tacos corn salsa gluten free vegetarian easy www.healthygffamily.com

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.

roasted portobello tacos corn salsa gluten free vegetarian easy www.healthygffamily.com

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.

roasted portobello tacos corn salsa gluten free vegetarian easy www.healthygffamily.com

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!

roasted portobello tacos corn salsa gluten free vegetarian easy www.healthygffamily.com

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

Recipe

Roasted Portobello Tacos with Corn Salsa
 
Prep time
Cook time
Total time
 
A quick and easy gluten-free, vegetarian meal! Simply seasoned roasted portobello mushrooms, topped with a quick corn salsa and avocado for a delicious and satisyfing mix of flavors and textures!
Author:
Recipe type: Dinner, Taco Tuesday, 30 Minute Meal
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4 servings
Ingredients
Roasted Portobello Mushrooms*
  • 3 large portobello mushroom caps, stem cut off
  • 1-2 tablespoons extra virgin olive oil
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cumin
  • 1 clove garlic , minced
  • 1 teaspoon lime juice (optional)
  • *Option: if you don't like spices or want to switch it up, you could roast them with simply olive oil, ¼ teaspoon salt and ½ teaspoon pepper. Brings out more of the mushroom flavor and is delicious!
Corn Salsa
  • 1 15.25 oz can corn, drained and rinsed
  • 2 tablespoons olive oil
  • ½ cup red onion, finely chopped
  • ½ cup cilantro, chopped
  • 1 teaspoon lime zest (grated lime rind)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1 green jalapeño, de-seeded and finely chopped
Additional ingredients
  • Gluten-free flour or corn tortillas
  • Avocado, sliced
Instructions
Roasted Portobello Mushrooms
  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper
  2. Cut off stems if you haven't already and slice mushrooms into approximately ½ inch pieces. If slices break into pieces, don't worry! It will still taste great!
  3. In medium bowl add olive oil, lime juice if using, garlic and spices. Mix to combine then gently toss sliced mushrooms until covered in oil/ seasoning.
  4. Place mushrooms in a single layer on the prepare baking sheet and bake for 12-15 minutes or until mushrooms are tender. They will look and feel soft, and will most likely be juicy (depends on mushrooms!)
Corn Salsa
  1. In a large bowl, combine corn, olive oil, onion, and remaining ingredients.
  2. Keeps well so can make ahead or while the mushrooms roast.
Assemble Tacos
  1. Pro tip: to soften gluten-free tortillas, place them in a stack on a microwave safe plate, cover with a very slightly damp paper towel, then place in a microwave to 15-30 seconds.
  2. To assemble tacos, in each tortilla, place mushrooms, then top avocado and corn salsa.
  3. Enjoy!

 

 

  

roasted portobello tacos corn salsa gluten free vegetarian easy www.healthygffamily.com

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: