Beer-Marinated Portobello Tacos with Avocado-Corn Salsa: an easy and delicious meal for everyone!
If you're a regular reader, you may know that I love cookbooks.
And that I love tacos.
So of course when I got my hands on But My Family Would Never Eat Vegan! by Kristy Turner, I knew immediately I had to share the recipe for Beer-Marinated Portobello Tacos with you!
Do you make tacos for you and your family?
And Taco Tuesday is a weekly occurrence in my house.
Everyone will be happy when you serve Beer-Marinated Portobello Tacos with Avocado-Corn Salsa!
You may be familiar with Kristy Turner's first book But I Could Never Go Vegan!
What I love about this second book is it addresses what many of us go through after becoming vegan: What will my family think?
Kristy has really thought of everything.
She shares her personal experience, and I'm fairly confident she has encountered every situation you're likely to find yourself in.
The food photos will leave you drooling, and the recipes are sure to please both vegans and omnivores.
And you have to check out the humorous chapter names:
- I don't know what we'd do without so many of the staple ingredients we use every day!
- My family demands bacon and eggs for breakfast.
- I don't have time to cook elaborate family dinners!
- My kids think vegan food is weird.
- My teenagers just want to "fit in" with their friends when it comes to what they eat.
- If forced to choose between chicken wings and me, my spouse would choose the wings.
- My partner doesn't think veganism is part of a well-balanced diet.
- My parents don't understand why I won't eat my childhood favorites.
- The in-laws will just add this to their list of my faults.
- My brother things there's no such thing as a "meatless sandwich."
- My sister thinks vegan baking is something only hippies do.
- Uncle John thinks his comfort food is better than mine...and won't shut up about it.
- There's no way vegan food can make everyone happy at once.
- What can I serve at the big game day party that won't get pushed to the side?
- What will we do about birthdays/graduations/baby & bridal showers?
- What will I bring to potlucks and summer barbecues?
- It's just not the holidays without Aunt Betty's pumpkin pie.
- But this recipe has been passed down for generations!
- Vegan food will zap all the romance on date night.
- How do I thank my family for welcoming my vegan diet?
How many of these can you relate to? I'm guessing more than a few!
Making Beer-Marinated Portobello Tacos with Avocado-Corn Salsa is easy.
Most of the time for this recipe is allowing the portobello mushroom strips to marinate.
Meanwhile you can make the quick salsa by combining avocado, corn, red onion, cilantro, jalapeno, and lime juice.
Then the mushrooms are cooked, the tortillas warmed, and the tacos assembled.
Talk about a flavorful meal you can enjoy any night of the week!
Now let's make Beer-Marinated Portobello Tacos!
Beer-Marinated Portobello Tacos
For the Tacos
- 1-½ cups vegan pale or blonde ale, (Ground Breaker Brewing IPA No. 5 and Brunehaut Bio Blonde are both vegan and gluten-free)
- juice of 1 lime
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 4 portobello mushrooms, stemmed, gills scraped, cut into 1-inch (2.5 cm) slices
- sunflower oil, for cooking
- 6-8 corn tortillas, (or small flour tortillas)
For the Salsa
- 2 avocados, pitted, peeled, and diced
- 1 cup corn kernels (fresh or thawed frozen)
- 1 cup chopped fresh cilantro
- ½ cup chopped red onion
- 2 tablespoons lime juice
- 1 tablespoon chopped jalapeño
- salt, to taste (optional)
- Combine the beer, lime juice, cumin, and garlic powder in a shallow baking dish. Add the portobello strips and toss to fully coat. Marinate for 30 minutes, moving the strips around every 10 minutes.
- While the portobello strips are marinating, make the salsa: Combine all the ingredients in a bowl, cover, and chill until ready to use.
- Heat a large frying pan, preferably cast iron, over medium heat. Add a couple of teaspoons of oil and tilt the pan around to evenly coat the bottom. Add about half of the portobello strips and cook for 10 to 15 minutes, turning every few minutes, until tender and slightly charred, and most of the liquid has been absorbed. Transfer the strips to a plate or bowl and cover with aluminum foil. Add another couple of teaspoons of oil to the pan and repeat with the remaining strips.
- Heat a griddle or frying pan over medium heat (or just clean the pan you cooked the portobello strips in and reuse it). Cook the tortillas for 30 to 60 seconds on each side, placing them on a plate and covering with aluminum foil when they’re done.
- To serve, place a few portobello strips in a tortilla and top with the avocado-corn salsa. Leftovers will keep in the fridge in separate airtight containers for up to 4 days.
Nutritional information is an estimation only.