cultivo tacos jeader
Cultivo loose product rev2

Grilled Portobello Tacos

Grilled to perfection with these inspired flavours, this unique taco has it all.
Servings: 4-6
Print Recipe
  • 4 Mucci Farms Portobello Mushrooms

  • 2 limes

  • 4-6 corn tortillas

  • Avocado smash

  • 2 tbsp. (30 ml) sweet onion, finely diced

  • 1 ½ cups (375 ml) avocado

  • Salt and pepper

  • Half a charred lime

  • SALSA:

  • 1 cup (250 ml) Mucci Farms Natural Organic Heirloom Tomatoes (yellow and green), finely diced

  • 5 ½ inch slices fresh pineapple rounds

  • 5 ½ inch slices of fresh mango

  • 2 tbsp. (30 ml) olive oil

  • 1 tbsp. (15 ml) jalapeno, finely diced (or more depending on desired heat level)

  • 2 tbsp. (30 ml) fresh cilantro, chopped

  • Salt and pepper to taste

  • Half a charred Lime


  • 2 tsp. (10 ml) cumin

  • 1 tsp. (5 ml) smoked paprika

  • 1 tsp. (5 ml) ground coriander

  • ½ tsp. (2.5 ml) garlic powder

  • ¼ tsp. (1 ml) chipotle powder

  • ¼ cup (60 ml) olive oil

  • In a small bowl mash avocado. Stir in onions and lime juice. Season with salt and pepper to taste.

  • Preheat BBQ to 500°F.

  • Brush pineapple and mango with olive oil and grill for 15 minutes with the lid open, until charred on both sides. Slice limes in half and grill each side face down until blackened, 10 minutes.

  • Cut cooled pineapple and mango into ½ inch chunks and transfer to a medium bowl. Add tomatoes, jalapeno and cilantro. Squeeze half a lime into mixture and season with salt and pepper to taste.

  • In a small bowl stir together spice blend ingredients. Generously brush mushrooms with mixture. Grill whole mushrooms for 15 – 20 minutes. Slice mushrooms into long ¼ inch strips. Warm tortillas.

  • To Make taco – spread tortilla with avocado mixture, top with a few slices of mushroom, top with a generous spoonful of salsa. Top with fresh cilantro sprigs. Serve with charred lime wedges.

Products In This Recipe: