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Grilled Portobello Tacos with Salsa Verde

Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat. Don’t worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).



  • 1/3 cup canola oil
  • 3 Tbs. balsamic vinegar
  • 1 tsp. black pepper


  • 6 large portobello mushroom caps
  • 6 6-inch soft corn tortillas
  • 2 avocados, sliced
  • 2 cups chopped tomatoes
  • 3 cups shredded cabbage

Salsa Verde

  • 4 tomatillos, chopped (or 1 cup canned)
  • 1 large green bell pepper or poblano chile, roughly chopped
  • 1 large bunch fresh cilantro, leaves only
  • 1 medium onion, chopped
  • 3 cloves garlic
  • 3 tsp. organic sugar or agave nectar
  • 1 1/4 tsp. canola oil
  • 1 tsp. pepper
  • 1/2 tsp. salt


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Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.