These delicious Portobello Poblano Tacos are a dinner you'll look forward to eating all day! They're easy to prepare and can be grilled or roasted, and you'll love the unexpected sauce ... make them tonight!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. The recipe was originally published a few years ago, using a seasoning mix which is no longer available. It has been updated with new ingredients.
I love pairing different flavors to create new, unexpected recipes! It's a fun and easy way to get creative in the kitchen.
Case in point, these tasty Portobello Poblano Tacos. I first made these tacos shortly after moving to Texas. After years living in San Francisco and then New York apartments, I was so excited to finally have access to a grill! Tex Mex and barbeque are both incredibly popular here, so I decided to give my favorite Veggie Tacos an easy twist.
These scrumptious fusion-style tacos, which pair Mexican and Japanese BBQ-inspired ingredients, are the result. The flavors work so well together, creating a super satisfying taco you won't be able to resist!
You can prepare these tempting Poblano Mushroom Tacos on your grill or in your oven. Either way, they're ready fast, making this one quick and delicious meal!
Ready to try these creative tacos for yourself? Then keep reading for all the details!
You can find the ingredients for this recipe at most grocery stores (or online). Here's what you'll need:
- Mushrooms - Delicious portobello mushrooms are the star of these tacos. They lend a great texture and flavor.
- Poblanos - Flavorful poblano peppers add a wonderful taste to this recipe without contributing much heat. You can use bell peppers instead, if you prefer.
- Seasoning - This recipe uses a combination of soy sauce, cumin, chili powder, and garlic powder to season the vegetables. While soy sauce isn't typically used in Mexican cooking, it works perfectly for these fusion-flavored tacos and adds a delicious umami flavor you wouldn't get otherwise. Kikkoman is my fave!
- Tortillas - I used corn tortillas here, but you could substitute flour tortillas if you prefer.
- Toppings - The perfect finishing touch? The best toppings, of course ... I used avocado slices, queso fresco, limes, and cilantro, plus an unexpected drizzle of this delightful Japanese BBQ Sauce, which adds so much flavor.
This taco recipe is vegetarian. You can make them vegan / dairy free by skipping the cheese. For a gluten free option, make sure to use corn tortillas, replace the soy sauce with tamari, and use gluten free BBQ sauce.
You'll Also Need
These tacos can be prepared in your oven or on your grill. If you're roasting them, you'll need a baking sheet, and of course, if you're cooking them outside, you'll need a grill.
These easy-to-make tacos can be prepared grilled or roasted ... try them both ways, then let me know which is your fave! You'll find a detailed recipe card below, but here's an overview of the steps.
To Grill the Veggies:
- Prep the veggies. Use a spoon to remove the gills from the mushrooms. Stir together the seasoning mixture, then brush it on the veggies.
- Grill the vegetables. Cook the veggies on your grill over medium heat (about 350 degrees) for about four to five minutes per side, or until they're tender and you get nice grill marks.
- Slice the veggies. Once they're done cooking, slice the portobellos and poblanos into strips, then season to taste with salt and pepper.
- Assemble tacos. Warm the tortillas just until hot (on the grill or in a hot skillet), then top with veggies and toppings.
To Roast the Veggies:
- Prep the veggies. Make the seasoning mixture, remove gills from portobellos, and cut the veggies into strips. Toss the veggies and seasoning together in a large bowl.
- Roast vegetables. Spread the veggies on a single layer on a baking sheet, then roast until browned and tender, flipping halfway through.
- Assemble tacos. To serve, warm the tortillas in a hot skillet, then top with portobellos, mushrooms, and toppings.
No matter which way you cook them, I know you're going to love these scrumptious Portobello Tacos! They're so easy to make and so delicious ... a great weeknight dinner!
Feel like getting creative? Here are a few ways to experiment with the recipe:
- Veggies - Other vegetables will also works great for this recipe. Try using bell peppers, button mushrooms, zucchini, or cauliflower (basically anything you'd eat in a taco). This is a great way to clean out your fridge!
- Sauce + Toppings - I love topping these tacos a drizzle of Japanese BBQ Sauce to give them a fun fusion flavor, however you could use a different BBQ Sauce, or you could go more traditional by serving them with salsa (like Pico de Gallo, Black Bean and Corn, or even Watermelon) and Homemade Guacamole. You could also add different toppings, like diced tomatoes or onions, crema or sour cream, Pickled Onions, or thinly sliced cabbage.
- Cheese - This recipe calls for queso fresco, but cotija cheese would also taste great. You could even use feta in a pinch.
- Spicy - Although this recipe contains poblano peppers, they're not very spicy. To heat things up, stir a little cayenne or adobo sauce (from canned chipotles) in the seasoning mixture. You could also top the finished Mushroom Poblano Tacos with sliced jalapeños or a little hot sauce, too (this habanero sauce is a fave!).
- Vegan - To make this recipe vegan, just skip the cheese.
- Gluten Free - To make the recipe gluten free, make sure to use corn tortillas, replace the soy sauce with tamari, and use gluten free BBQ sauce.
Store leftover veggies in an airtight container in your refrigerator, where they will stay fresh for three to four days. Reheat the vegetables in your microwave or air fryer before assembling the tacos. You could also turn the leftovers into a bowl or a burrito to change things up.
Serve these Poblano Portobello Tacos on their own for an easy dinner, or pair them with classic rice and beans, chips, and salsa. For an easy side dish, try Grilled Vegetables or this yummy Tex Mex Potato Salad.
Craving more creative taco ideas? You'll love these recipes, too:
- Vegan Tofu Tacos with Veggie Slaw
- Easy Black Bean Tacos
- Korean Tofu Tacos
- Black Bean and Egg Breakfast Tacos
- Baked Black Bean Taquitos
- 25 Vegetarian Taco Recipes
Portobello Poblano Tacos
- 1 tablespoon extra virgin olive oil
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- 6 large portobello mushrooms
- 2 large poblano peppers
- kosher salt
- 12 corn tortillas
- 2 avocados, sliced
- Japanese BBQ Sauce (to taste)
- ⅓ cup crumbled queso fresco
- small handful cilantro leaves
- 2 limes, each cut into sixths
- Whisk together olive oil, soy sauce, cumin, chili powder, and garlic powder in a small bowl. Set aside.
To Grill Veggies:
- Preheat grill to medium heat, about 350 degrees.
- Use a spoon to remove gills from portobellos, then brush mushrooms and poblanos with seasoning mixture.
- Wipe grill rack with olive oil or spray with nonstick grill spray. Add mushrooms and poblanos to grill and close lid.
- Cook until grill marks appear, about 4 to 5 minutes. Flip, then cook for an additional 4 to 5 minutes. Turn peppers an extra time or two to get all sides.
- Remove veggies from grill, then slice mushrooms. Remove stems and seeds from peppers, along with any loose skin, then slice. Season to taste with salt and pepper.
To Roast Veggies:
- Preheat oven to 450 degrees. Spray baking sheet with nonstick spray or lightly coat with oil.
- Use a spoon to remove gills from portobellos, then slice mushrooms. Remove stem and seeds from poblanos, then slice.
- Toss veggies with seasoning mixture in a large bowl.
- Spread veggies on baking sheet in a single layer. Roast for 15 minutes, then flip and cook for another 10 to 15 minutes, or until tender and browned.
- Remove from oven, then season to taste with salt and pepper.
- Heat tortillas on the grill or in a dry, hot skillet just until pliable.
- Top tortillas with mushrooms, poblanos, avocado slices, a drizzle of BBQ sauce, queso fresco, and cilantro. Serve immediately with lime wedges. Enjoy!