This post is sponsored by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
Fire up the grill and make these amazing Grilled Poblano Portabella Tacos with Sweet and Spicy BBQ Sauce! They are sure to be a summertime hit!
I’m so excited to do some grilling this summer! After years of living in tiny NYC and San Francisco flats with no outdoor space, our new Dallas apartment has an awesome rooftop patio.
My husband and I have loved spending time on the roof chatting and enjoying easy grilled meals. It’s the perfect way to relax after a long day, and I’ve had lots of fun trying out new recipes on the grill.
Since Tex-Mex food is so huge in Texas, I thought it would be fun to give my tacos a barbeque twist.
These yummy Grilled Poblano Portabella Tacos are the result!
Grilled Poblano Portabella Tacos
The star of these tasty mushroom tacos is the Sweet and Spicy BBQ sauce … it is simply amazing. You will definitely be licking your fingers and everything else this mouthwatering sauce touches. And the best part is that it couldn’t be easier to make!
My secret ingredient? A package of KC Masterpiece BBQ Sauce Mix & Dry Rub! I love how versatile this mix is. You can use it to make barbeque sauce, dry rubs, marinades, dinner sauces, and even dips.
KC Masterpiece Dry Mix comes in two flavors, Original and Sweet Honey. If you’ve ever wanted to make your own barbeque sauce, but weren’t sure where to start, you need to try it.
Each package comes with two (2 ounce) pouches and makes 16 ounces of the most delicious BBQ sauce. The best part is that you can make your sauce taste exactly how you want, and it’s a cinch!
Simply use KC Masterpiece Dry Mix on its own as a dry rub or mix it with anything you’d like, including water, juice, soda, beer, or bourbon to make a sauce or dip. Coffee, lemonade, grape juice, and pineapple juice are especially delicious. Yum!
How to Make Portabella Tacos
For my Grilled Portabella Poblano Tacos with Sweet and Spicy BBQ Sauce, I used the Original flavor two ways.
First, I mixed it with soy sauce, sesame oil, and honey to make a mouthwatering Asian-inspired BBQ sauce.
It was literally just a matter of stirring the ingredients together … so easy!
Then, I used more of the KC Masterpiece Dry Mix as a dry rub on my portabella mushrooms and poblano peppers before grilling them.
It added a ton of flavor, and I love that I didn’t have to measure out a bunch of spices.
Next time, I’m going to add some garlic and minced cilantro to my rub for even more flavor. You could also add a little cayenne or chili powder if you’d like to make your tacos super spicy.
After you’ve added the rub to the veggies, it’s just a matter of grilling them up! (If you don’t have a grill, you can roast the veggies like I did for my Roasted Veggie Fajitas.)
It only takes a few minutes, making this one quick and delicious meal!
Treat your family to these Grilled Portabella Poblano Tacos with Sweet and Spicy BBQ Sauce tonight!
These Grilled Portabella Poblano Tacos are sure to be a summertime hit!
- 1 pouch KC Masterpiece® BBQ Sauce Mix & Dry Rub (Original flavor)
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon sriracha, or more to taste
- 6 large portabella mushrooms
- 2 poblano peppers
- 1/4 cup extra virgin olive oil
- 2 tablespoons KC Masterpiece® BBQ Sauce Mix & Dry Rub (Original flavor)
- salt and pepper
- 12 corn tortillas
- 2 avocados, sliced
- 1/3 cup crumbled queso fresco (or feta)
- cilantro leaves, to taste
- 2 limes, each cut into sixths
Whisk together 1 pouch KC Masterpiece Dry Mix with 1/2 cup water, soy sauce, honey, sesame oil, and sriracha in a small bowl. Set aside.
Wipe portabellas with a dry paper towel to clean them.
Carefully pull stems from mushrooms, then use a spoon to remove the gills.
Brush portabellas and poblanos with olive oil.
Sprinkle mushrooms and peppers with KC Masterpiece Dry Mix and rub in with your fingertips.
Heat grill to medium heat, about 350 degrees.
Wipe grill racks with olive oil or spray with nonstick grill spray.
Add portabellas and poblanos to grill and close lid.
Cook until grill marks appear, about 4 to 5 minutes depending on size of mushroom or pepper.
Flip veggies, then cook for an additional 4 to 5 minutes, turning peppers an extra time or two to get all sides.
Remove mushrooms and peppers from grill, then sprinkle with salt and pepper to taste.
Thinly slice mushrooms.
Remove stems and seeds from peppers.
Slice peppers thinly.
Heat tortillas on the grill or in a hot skillet just until pliable.
Top tortillas with mushrooms and peppers.
Garnish tacos with avocado slices, queso fresco, cilantro, and a drizzle of BBQ sauce.
Serve tacos immediately with lime wedges. Enjoy!
Loved this Mushroom Tacos recipe and want more?
Check out these other taco recipes I love!
- Quick Tofu Tacos with Crunchy Veggie Slaw
- Crunchy Black Bean Tacos with Fresh Salsa
- Easy Egg and Black Bean Tacos
- Baked Black Bean Taquitos with Avocado Cream
Still want more? I rounded up 25 of my fave Vegetarian Taco Recipes here!
What is your favorite summer grilling recipe?