Portobello Mushroom Tacos



4 portobello mushrooms, cleaned without gills, sliced ½” thick
2 oz Bragg’s Liquid Amino Acids, or tamari or balsamic vinegar
1 tsp cumin powder
1 tsp ancho chili powder, or chipotle chili powder or simple chili powder
½ lime, juiced
½ tsp salt

Roasted Tomato Salsa
6 Roma tomatoes, quartered
1/4 sweet onion, sliced or diced
½ poblano chile, or 1 serrano chile or 1 jalapeño
4 green onions, 2” segments, root removed
4 garlic cloves, sliced 10 minutes prior to use, center sprout removed
¼ cup fresh cilantro leaves
1 lime, juiced
1 tsp cumin
1 tsp pink sea salt or other salt

Cabbage Slaw
¼ green cabbage, finely shredded
¼ cup sweet onion, finely sliced
¼ cup fresh cilantro
½ lime, juiced
Pink sea salt or other salt to taste

Build Your Tacos
6 flour, corn or sprouted-grain tortillas
Portobello Mushroom mixture
Roasted Tomato Salsa
Cabbage Slaw



  • Use a small spoon to collect the gills as you scrape them out from under the mushroom cap.
  • In a mixing bowl, combine liquid aminos, spices, lime juice and salt.tablespoon at a time, mixing gently after each addition.
  • Pour the liquid over mushrooms to marinate while you prepare the Roasted Tomato Salsa and Cabbage Slaw.
  • Roasted Tomato Salsa

  • Preheat oven to 400F.
  • Place tomatoes, onions, chile, and green onion in a roasting pan and roast for 20-30 minutes, until tomatoes and onions begin to brown. 
  • Place on stovetop for 5 minutes to cool before placing in food processor.  If you’re using a blender or hand-chopping, allow ingredients to cool for at least 10 minutes. Blend the ingredients.
  • Add remaining ingredients to the mix.
  • Cabbage Slaw

  • Combine all ingredients in a bowl.
  • Build Taco

    1. Arrange Mushrooms, Roasted Tomato Salsa, and Cabbage Slaw in tacos, 3 per serving.