Servings: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 4 large Portobello mushroom caps, stems removed
- 2 tbsp. Olive oil
- 1 tbsp. Balsamic vinegar
- 1 tsp Chili powder
- 1/2 tsp Cumin
- 1/2 tsp Garlic powder
- Salt and pepper, to taste
- 8 Low-carb tortillas
- 1 cup Diced tomatoes
- 1/2 cup Diced red onion
- 1/4 cup Chopped fresh cilantro
- 1 Avocado, diced
- Lime wedges for serving
Instructions
- Preheat the grill to medium heat.
- Whisk together olive oil, balsamic vinegar, chili powder, cumin, garlic powder, salt, and pepper in a small bowl.
- Brush the portobello mushrooms with olive oil, ensuring they are well coated.
- Grill the mushrooms on each side for 5-7 minutes until they are tender and slightly charred.
- Remove the mushrooms from the grill and let them rest for a few minutes before slicing them into strips.
- Heat the low-carb tortillas on the grill or pan until warm and slightly charred.
- Divide the sliced portobello mushrooms evenly among the tortillas.
- Top with diced tomatoes, red onion, cilantro, and avocado.
- Squeeze a lime wedge over each taco and serve immediately.
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Nutrition Facts
Serving size: 2 tacos
Calories: 284 kcal
Total fat: 18g
Saturated fat: 3g
Total Carbohydrates: 27g
Dietary Fiber: 11g
Total Sugars: 4g
Protein: 8g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Grilled Portobello Mushroom Tacos
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.