Adobo Lime Portobello Tacos
Adobo Lime Portobello Tacos are sheet pan tacos that make an easy, healthy weeknight dinner the whole family will love. They’re vegan, gluten-free, dairy-free, soy-free, and easily modifiable for most food allergies and sensitivities.
Raise your hand if you love tacos!!! <raises hand> Tacos are totally one of my faves because you can basically throw whatever you want in a tortilla and call it a meal!
Seriously, though – you can have breakfast tacos, tacos for lunch, or tacos for dinner! There are even dessert tacos! You can pack so many different flavors in a taco and make them as easy, complicated, varied, or simple as you want. Tacos are super easy to customize, and they truly can pack some nourishing foods into one fun, enjoyable meal (obviously why they’re a fave for me!). They’re often kid-friendly, and super fun for a party, too – DIY taco bar anyone?
Okay, I’ll stop about tacos now – got a little carried away there. 😉
Now, all taco-love aside, these Adobo Lime Portobello Tacos had several inspirations:
- I had veggies in the fridge that were reaching that “use-it-or-lose-it” stage and I really don’t like to waste food.
- EASE! I had all the veggies chopped, then just popped them on a sheet pan in the oven for dinner in 20 minutes.
- YOU GUYS!!! Seriously! At the beginning of 2018 I did an informal poll on Instagram to see what kind of recipes y’all wanted. And you guys love easy and sheet pan dinners! Winner winner!
Oh yeah, did I neglect to tell you guys that these Adobo Lime Portobello Tacos are sheet pan tacos? Yes! While your portobello mushrooms and other veggies are roasting away, all you have to do is chop some taco toppers (we went with iceberg lettuce – love that iceberg crunch on tacos! -, grape tomatoes, and sliced avocado – always). Then when your sheet pan adobo lime portobello mushrooms and veggies are done, everyone can assemble their own tacos.
I typically serve these Adobo Lime Portobello Tacos (or most tacos, really) on corn tortillas. Full transparency – I never used to love corn tortillas. But then I discovered a severe gluten sensitivity several years back, and corn tortillas were honestly just an easy, cheap alternative to the flour tortillas I was used to.
You can certainly use whatever type of tortilla you prefer (or even use a lettuce cup, or place the portobello veggie filling on top of a bowl of lettuce or rice), but I did find the secret to enjoying corn tortillas: you have to warm them up! I prefer letting each side get a little toasty and slightly browned in a nonstick skillet on the stove, but you can totally place them on a baking sheet and warm/ toast in the oven. No matter which method you choose, just be sure not to over-do it or your tortillas will get too crunchy and you’ll end up with Adobo Lime Portobello Tostadas (which actually doesn’t sound like a bad idea at all…)
And of course- modify the recipe to suit your individual allergies, intolerances, sensitivities, and palates. Feel free to go lighter or heavier on the spice. Feeling carnivorous? Sub chicken, pork, fish, or meat for mushrooms (or better yet, just add a little extra protein to the existing recipe!). Don’t have limes? Try lemons! Make it yours!
As always, if y’all give these tasty Adobo Lime Portobello Tacos a try, let me know! Save this recipe on Pinterest, then once you make it post a pic on Instagram (tag me at @nutritiontofit and#nutritiontofit) or to the Facebook page and let everyone know what you think! Here’s to tasty tacos, cheers!
Adobo Lime Portobello Tacos
Ingredients
- 2 portobello mushroom caps cleaned and sliced
- 1 carrot cleaned and sliced into matchstick-size pieces
- 1 zucchini sliced into small strips
- ½ red onion sliced
- 1 bell pepper sliced into strips
- 1 Tbsp oil any kind - olive, avocado, coconut, ghee, etc.
- 1 Tbsp adobo seasoning
- juice from 1 lime
- 8 corn tortillas
- taco toppers: lettuce avocado, beans, olives, tomatoes, pico, cheese, guacamole, radish slices, etc.
Instructions
- Preheat oven to 425 degrees.
- On a sheet pan, toss portobellos, carrot, zucchini, red onion, and bell pepper with the oil, lime juice, and adobo spice. Cook for 15-20 minutes, or until vegetables are very tender.
- Serve tacos in tortillas of choice with toppers of choice (or you can serve on top of a rice bowl or bed of lettuce).
Notes
Nutrition
