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Grilled portabella tacos with avocado lime crema

Grilled Portabella Tacos with Avocado Lime Crema


1 tablespoon olive oil
1 tablespoon balsamic vinegar (or sub red wine vinegar, if you prefer)
1/2 teaspoon dried sweet basil (or fresh, finely chopped)
2 medium onions, thinly sliced into quarters or half moons
4 portabella mushroom caps, stems removed
8 whole wheat flour tortillas
salt and pepper to taste
avocado lime crema (recipe below)

1. Prepare your grill for direct grilling and preheat to medium-high. (Optional, but very nice, add soaked wood chips to the charcoal or smoker box. Or wrap chips in a foil packet, pierce several times and place on coals or near heat source.) Oil a vegetable basket or grate and place on the grill rack to heat.

2. Whisk the olive oil, vinegar, basil and a big dash of salt and freshly ground black pepper in a medium bowl. Add the onion slices and toss to coat. Allow to marinate while the grill heats.

3. Use tongs to transfer the onions from marinade to the vegetable basket. Brush the tops of the mushroom caps with some of the marinade left in the bowl and place tops down in the basket (or directly on the grill grate). Marinate the gill-side of the mushrooms with the remaining marinade.

4. Stir the onions occasionally to prevent burning. Check the mushrooms for grill marks and when they appear, flip them over. Cook until the mushrooms have softened and begun releasing their liquids.

5. Remove the onions and mushrooms from the grill. Slice the mushrooms into thin strips.

6. Soften the tortillas by stacking them on a plate, covering with a wet paper towel, and steaming in the microwave on high for 30-40 seconds.

7. Spoon some onions and mushrooms into a tortilla and top with avocado lime crema.

Avocado Lime Crema

1 avocado, peeled, pit removed and roughly chopped
1/4 cup sour cream (low fat)
1/4 cup Greek yogurt (fat free)
1 palmful cilantro leaves, thick stems removed
juice from one lime
1/2 teaspoon lime zest
1/2 teaspoon salt

Place all ingredients in the bowl of a food processor and process until smooth and creamy, scraping down the sides occasionally as needed. Can be served right away but the flavors will benefit from an hour or so in the refrigerator.

(This recipe will yield more than you’ll need for the tacos, but will keep in the fridge for several days and can be spooned into grainy salads or on to fish.)

Prep Time: 10 minutes       Cook time: 20 minutes       Yield: serves 4 (8 tacos)

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