Beer-Marinated Portobello Tacos with Avocado-Corn Salsa

Beer-Marinated Portobello Tacos with Avocado-Corn Salsa Recipe

By Veegs

🔪Prep Time: 25 minutes

👩‍🍳Cook Time: 35 minutes


1½ 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 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 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


1Combine the beer, lime juice, cumin, and garlic powder in a shallow baking dish.

2Add the portobello strips and toss to fully coat.

3Marinate for 30 minutes, moving the strips around every 10 minutes.

4While the portobello strips are marinating, make the salsa: Combine all the ingredients in a bowl, cover, and chill until ready to use.

5Heat a large frying pan, preferably cast iron, over medium heat.

6Add a couple of teaspoons of oil and tilt the pan around to evenly coat the bottom.

7Add 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.

8Transfer the strips to a plate or bowl and cover with aluminum foil.

9Add another couple of teaspoons of oil to the pan and repeat with the remaining strips.

10Heat a griddle or frying pan over medium heat (or just clean the pan you cooked the portobello strips in and reuse it).

11Cook the tortillas for 30 to 60 seconds on each side, placing them on a plate and covering with aluminum foil when they’re done.

12To 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.

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