These Mushroom Tacos are easy to make with grilled Portobello mushrooms, cabbage, jalapeño, avocado with a zesty chipotle sauce. They're gluten-free, paleo, vegan, grain-free, low carb and perfect for a light and healthy lunch or dinner! Serve them in a bowl or over jicama, coconut or lettuce wraps to make them Whole30 compliant.
Marinate the mushrooms: In a large bowl, whisk together the avocado oil, coconut aminos, lime juice, taco seasoning. Add the portobello mushrooms and toss until well coated. Set aside to marinate at room temperature for 15-30 minutes.
Cook the mushrooms:
For the BBQ: Preheat the grill and oil the grill grates. Reduce the heat to medium-high heat (375- 400 degrees F) then add the mushrooms. Grill with cover closed until browned and tender, about 5-6 minutes per side. Transfer to a cutting board and slice into strips.
For the oven or air fryer: Preheat oven or air fryer to 400F. Air fry for 8-10 minutes or roast in the oven for 18-20 minutes until browned and tender, flipping over halfway through. Transfer to a cutting board and slice into strips.
Make the sauce: Make the chipotle mayo by mixing the ingredients in a food processor until smooth. Taste and season with salt and pepper.
Char the tortillas: Heat the tortillas in a pan over medium high heat for 10-20 seconds OR on the grill, about 2 minutes per side, with the grill open throughout the warming process OR directly on a gas burner for 5 seconds on each side.
Assemble the tacos: Serve the sliced mushrooms in the warm tortillas. Top with some shredded cabbage, jalapeño, avocado, cilantro, pickled onions and a good drizzle of the chipotle mayo!