Fire up the grill! These Grilled Portabella Poblano Tacos with Sweet and Spicy BBQ Sauce are perfect for fun and laid back summer entertaining! An easy vegetarian taco recipe, filled with tasty grilled portabella mushrooms, flavorful poblano pepper, and an amazing asian-inspired barbecue sauce that's super easy to make! | Hello Little Home
Grilled Poblano Portabella Tacos
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins

These Grilled Portabella Poblano Tacos are sure to be a summertime hit!

Course: Main Course
Cuisine: Mexican, Tex Mex
Keyword: mushroom tacos, portabella tacos, portobello tacos
Servings: 12 tacos (serves about 4 to 6 people)
Calories: 206 kcal
Author: Ginnie
For Sauce:
  • 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
For Filling:
  • 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
For Serving:
  • 12 corn tortillas
  • 2 avocados, sliced
  • 1/3 cup crumbled queso fresco (or feta)
  • cilantro leaves, to taste
  • 2 limes, each cut into sixths
Prepare sauce:
  1. 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.
Prepare filling:
  1. Wipe portabellas with a dry paper towel to clean them.
  2. Carefully pull stems from mushrooms, then use a spoon to remove the gills.
  3. Brush portabellas and poblanos with olive oil.
  4. Sprinkle mushrooms and peppers with KC Masterpiece Dry Mix and rub in with your fingertips.
  5. Heat grill to medium heat, about 350 degrees.
  6. Wipe grill racks with olive oil or spray with nonstick grill spray.
  7. Add portabellas and poblanos to grill and close lid.
  8. Cook until grill marks appear, about 4 to 5 minutes depending on size of mushroom or pepper.
  9. Flip veggies, then cook for an additional 4 to 5 minutes, turning peppers an extra time or two to get all sides.
  10. Remove mushrooms and peppers from grill, then sprinkle with salt and pepper to taste.
  11. Thinly slice mushrooms.
  12. Remove stems and seeds from peppers.
  13. Slice peppers thinly.
Serve tacos:
  1. Heat tortillas on the grill or in a hot skillet just until pliable.
  2. Top tortillas with mushrooms and peppers.
  3. Garnish tacos with avocado slices, queso fresco, cilantro, and a drizzle of BBQ sauce.
  4. Serve tacos immediately with lime wedges. Enjoy!