Go Back
+ servings
Beer-Marinated Portobello Tacos with Avocado Corn Salsa
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Juicy beer soaked portobello strips are grilled to perfection and stuffed into tortillas with fresh avocado corn salsa to make these flavor-packed vegan tacos.
Course: Entree
Cuisine: American, Mexican
Servings: 4
Calories: 453 kcal
Author: Alissa
  • cups 360 ml 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 to 8 corn tortillas, or small flour tortillas
Avocado-Corn Salsa
  • 2 avocados, pitted, peeled, and diced
  • 1 cup 140 g corn kernels (fresh or thawed frozen)
  • 1 cup 50 g chopped fresh cilantro
  • ½ cup 135 g chopped red onion
  • 2 tablespoons lime juice
  • 1 tablespoon chopped jalapeño
  • Salt to taste, optional
  1. 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.
  2. While the portobello strips are marinating, make the salsa: Combine all the ingredients in a bowl, cover, and chill until ready to use.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

Recipe from But My Family Would Never Eat Vegan © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

Nutrition Facts
Beer-Marinated Portobello Tacos with Avocado Corn Salsa
Amount Per Serving
Calories 453 Calories from Fat 210
% Daily Value*
Fat 23.3g36%
Saturated Fat 4.6g23%
Sodium 37mg2%
Potassium 954mg27%
Carbohydrates 47.7g16%
Fiber 11.4g46%
Sugar 3.2g4%
Protein 8.4g17%
Calcium 50mg5%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.