Roasted Portobello Tacos

Get ready for Taco Tuesday! Or, honestly, any day because you’ll want to enjoy Roasted Portobello Tacos all week long!

My love for tacos is not a new affair. Evidence here, here, and here. There was once a time where I ate tacos for three meals a day for at least two weeks… Best days of my life. Ok, ok maybe I’m waxing poetic here but tacos are definitely my love language.

Roasted Portobello Tacos | AreYouKitchenMe.com

When it comes to tacos, everyone has their preferences. Spicy or mild. Saucy or dry. Creamy or tangy. Corn or flour. Ah yes, the age old corn vs. flour tortilla debate…

Personally, I am a fan of corn tortillas but I’m extremely picky about quality. I prefer to make my own corn tortillas but if I do buy them, they must be authentic and made fresh. The international grocery store is usually a good place for tasty tortillas but I recent discovered a new brand that I am in love with!

Roasted Portobello Tacos | AreYouKitchenMe.com

Maria & Ricardo’s tortillas are made with minimal natural, non-GMO ingredients. The company has also always been owned by Mexican families, giving me peace of mind that the recipe is in the best hands. While they have a full line of flour, corn, whole wheat, and gluten free tortillas (all of which can be found at your local Whole Foods!), my favorites are the taco- sized corn tortillas. This variation is made with both corn and wheat flour, which gives them the perfect texture. They taste fresh and authentic and don’t break when you load them up with fillings!

Roasted Portobello Tacos | AreYouKitchenMe.com

Speaking of fillings… I desperately wanted to keep it simple with this recipe. But alas, being the massive overachiever that I am, I loaded up my tortillas with all the accouterment. If you do nothing else, make just the mushrooms and the green sauce. I promise that alone will make for some of the best tacos of your life.

Roasted Portobello Tacos | AreYouKitchenMe.com

In between huge bites of four tacos, I said to John: “these are the best tacos I’ve ever made.” I’m confident that is not an overstatement.

Roasted Portobello Tacos

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 6-8 tacos

Get ready for Taco Tuesday! Or, honestly, any day because you’ll want to enjoy Roasted Portobello Tacos all week long!

Ingredients

    Mushrooms:
  • 4 large portobello mushroom caps, dark gills removed
  • 1 Tbs. balsamic
  • 1 Tbs. soy sauce
  • 1 Tbs. olive oil
  • Chimichurri:
  • 1½ cups fresh parsley
  • ½ cup fresh cilantro
  • ½ cup olive oil
  • 2 Tbs. red wine vinegar
  • 2 cloves garlic, minced
  • 1 Tbs. capers
  • Pinch red pepper flakes
  • Assembly:
  • 6-8 Maria and Ricardo’s taco-sized corn tortillas
  • 1 avocado, sliced
  • Radishes, sliced
  • Tofu feta, optional*

Instructions

  1. Preheat oven to 425F. Lightly oil or spray a baking sheet lined with parchment paper or a silicone mat.
  2. Slice the mushrooms into 3/4'” strips and place in a large bowl. Add the balsamic, soy sauce, and oil and toss gently to coat all of the mushroom pieces. Place the mushrooms on the prepared baking sheet and roast for 12 minutes, until tender.
  3. Meanwhile, add all of the chimichurri ingredients to a food processor (I use a mini one) and pulse to combine. Set aside in the fridge until ready to use.
  4. To assemble the tacos, toast the tortillas in a very hot pan or over an open flame until pliable and lightly charred. Place 2-4 pieces of mushroom, a few slices or avocado, and a drizzle of chimichurri in each shell. Garnish with radishes and tofu feta, if desired. Enjoy!

Notes

I used this recipe for the tofu feta but I’ll be honest, it's not my favorite. I would recommend using significantly less vinegar and a bit more salt. I’m going to keep working on my own recipe and let you know if I come up with something good!

https://www.areyoukitchenme.com/roasted-portobello-tacos/

I was compensated for this post but as always, all opinions are honest and 100% my own. Thank you for supporting the brands that make this blog possible!

Grilled Peach + Avocado Salad

Summer is almost over! Soak up the last bit of summer flavors by firing up the grill for an easy and delicious Grilled Peach + Avocado Salad!

Grilled Peach + Arugula Salad | AreYouKitchenMe.com

It feels like summer is slipping through our fingers like warm sand on the beach… I try not to spend too much time anticipating cooler months, I have enough anxiety and depression in my life without that kind of negativity. Unlike most of my female millennial peers, I do not pine for the pumpkin months. Born in July, I’ve just always been a summer baby.

That’s why all summer long, I pack my tote bags full of fresh fruits and veggies at the weekly farmers market. There’s just nothing better than fresh, local produce. Except maybe big, sweet, juicy peaches from Georgia…

When I saw that the Peach Truck was coming to Columbus this year, I had to get in on it. (Totally not a promo for them, I just love their peaches!) Because you can only buy them in half-bushel (25 pounds!) boxes, we had a lottttt of peaches to eat through. I also picked up a pound of their fresh Georgia pecans, which I am OBSESSED with.

Grilled Peach + Arugula Salad | AreYouKitchenMe.com

I had to get creative to use up all our fuzzy little peach friends… I asked for peach recipe ideas on IG and someone recommended grilled peached with ice cream. Yum. But with all the syrupy sweet fruit we’d been eating, I was craving something a little more savory. So I fired up the grill (ok, John actually does that because I don’t mess with fire…) and tossed on some ripe-but-still firm peaches and avocados. You don’t want the ones that are melt-in-you-mouth, fall-apart-tender juicy because they won’t hold up on the grill. Don’t worry, grilling fruit softens them, brings out their natural sweetness, and adds a bit of caramelization.

Grilled Peach + Arugula Salad | AreYouKitchenMe.com

Here’s to soaking up the last of summer’s warmth, sun, and sweet, sweet peaches.

Grilled Peach + Avocado Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 3-4 servings

Summer is almost over! Soak up the last bit of summer flavors by firing up the grill for an easy and delicious Grilled Peach + Avocado Salad!

Ingredients

  • 2 peaches, quartered
  • 2 avocados, quartered
  • 2 cups arugula
  • 1 small head of fennel, thinly sliced
  • ½ cup toasted pecans
  • Dressing
  • 1½ Tbs. olive oil
  • 1 Tbs. red wine vinegar
  • 1 tsp. agave nectar or honey
  • ½ tsp. Dijon mustard
  • Salt + pepper to taste

Instructions

  1. Heat a grill to medium-high heat. Brush the grates of the grill with high-heat oil (vegetable or avocado). Brushing the peaches and avocados too if you are worried about sticking.
  2. Place the peaches and avocados on the grill, one of their cut sides down. Cook for about 5-6 minutes, turning carefully to char each side. Keep brushing lightly with oil if they things get sticky.
  3. Wisk the dressing ingredients together in a small bowl or jar. Add a pinch of salt and pepper, taste, and adjust if necessary.
  4. Assemble the salad: toss the arugula and fennel in a large bowl with half of the dressing. Divide greens between plates and place peaches, avocados, and pecans on top. Pour over more dressing if desired. Garnish with fennel tops.
https://www.areyoukitchenme.com/grilled-peach-avocado-salad/

Loaded Veggie Tacos

Inspired by the colorful sights and tastes of Mexcio, Loaded Veggie Tacos are an explosion flavor! Ándele, it’s taco time!

¡Hola amigos! In case you haven’t seen or heard my endless rambling about our trip to Mexico, let me fill you in. Two weeks ago, my parents, John, and I set out for Tulum, a small town about 80 miles south of Cancun. We rented a condo for 8 days and enjoyed one of the best vacations of my life. I’m hoping to write a post about it soon, but couldn’t wait to share my new favorite tacos!

Loaded Veggie Tacos | AreYouKitchenMe.com

While we were planning our trip, I was a little worried that vegan options would be hard to come by in Mexico. I was thrilled to learn that Tulum is packed full of eco-resorts, yoga retreats, and just generally a lot of crunchy, healthy people. And while the tourist part offered a wealth of raw kombucha and Buddha bowls, the local fare was just as incredible. And plant-friendly!

Loaded Veggie Tacos | AreYouKitchenMe.com

Of all the places we ate, the authentic spots tucked into the back roads of downtown Tulum (where more locals reside) were my favorite. Being on the coast meant that they all served incredibly fresh seafood, which my family devoured. But the veggie tacos were like nothing I’ve ever had in my life.

Loaded Veggie Tacos | AreYouKitchenMe.com

If you’ve ever eaten vegan for a period of time, you’ve probably had some form of veggie tacos or fajitas at an American Mexican restaurant that involved little more than sautéed peppers and onions and mediocre flour tortillas. Tacos in Mexico are a far cry from those steaming plates of sadness. I mean, these things were packed!! Everywhere we went, I got three or four double-shelled fresh corn tortillas packed to the gills with a variety of veggies. Broccoli, zucchini, carrots, onions, a literal cornucopia of plants. And on the side, beans, guac, rice, plantains, chips, salsa… Whew! I need to unbutton my pants just thinking about it.

Loaded Veggie Tacos | AreYouKitchenMe.com

Clearly, the tacos in Mexico were memorable. I couldn’t get them out of my brain so naturally, I had to recreate them at home. The key to getting lightly charred and perfectly cooked veg is super high heat. I crank my cast iron to 8 out of 10 and make sure to avoid over crowding in the pan. This means cooking in batches but is worth the extra time, I promise. If you prep all of your veggies the day before, you can get everything done in about a half hour.

What I’m saying is you’re just 30 minutes away from closing your eyes, taking a bite, and being transported to the warm beach and endless guacamole…

Loaded Veggie Tacos

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: a LOT of tacos

Serving Size: however many tacos you're hungry for

Inspired by the colorful sights and tastes of Mexcio, Loaded Veggie Tacos are an explosion flavor! Ándele, it’s taco time!

Ingredients

    Veggie Filling:
  • 3 sweet bell peppers, sliced into 1” pieces
  • 1 poblano chili (or green pepper), sliced into 1” pieces
  • 2 carrots, sliced into rounds
  • 2 cups mushroom slices
  • 1½ cups small broccoli florets
  • 1½ cups small cauliflower florets
  • 1 small zucchini, halved lengthwise then sliced
  • 1 small onion, sliced into 1” pieces
  • 2 tsp. salt, divided
  • 1 tsp. dried oregano
  • ½ tsp. black pepper
  • 3 or more Tbs. avocado or other high-heat oil
  • Tacos:
  • 8-12 small tortillas
  • 1 can refried beans
  • 1 large avocado
  • Green salsa
  • Limes

Instructions

  1. Heat a large cast iron to high heat (8/10) and add a few teaspoons of oil. Cook each vegetable one at a time, until charred and crisp. Once one vegetable is done, remove them to a large bowl. Add more oil between each vegetable and season with salt and pepper at each step. Timelines for vegetables: Peppers: 3-4 minutes. Zucchini: 3-4 minutes. Mushrooms: 4-5 minutes. Onions: 5-6 minutes. Carrots, Broccoli, Cauliflower: 5-6 minutes each (add water and cover to help soften).
  2. While vegetables are cooking, gather assembly ingredients. If you would like, lightly char the tortillas on the hot pan or stovetop and warm the beans in a pot or microwave.
  3. Once all of the vegetables are cooked, toss them together in the bowl and add the oregano, additional salt to taste, and pepper.
  4. To serve, spread a tortilla with beans, pile on vegetables, and top with salsa, avocado, and a squeeze of lime. Best enjoyed with a large margarita. 😉

Notes

If you have a grill, this recipe time can be cut significantly. Cook the peppers, onions, zucchini, and mushrooms whole on the flame and then cut them once they've cooled slightly. I'd recommend still cooking the carrots, broccoli, and cauliflower in a pan with some water.

https://www.areyoukitchenme.com/loaded-veggie-tacos/

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