Name: Spiced Portobello and Poblano Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 large portobello mushrooms, stems removed and roughly chopped; 3 medium poblano peppers, cored and roughly chopped (can substitute bell pepper); 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon chili powder; 1/2 teaspoon smoked paprika; 3/4 cup white or apple cider vinegar; 1 tablespoon pure maple syrup or raw honey; 1 1/2 teaspoons kosher salt; 1 small red onion, very thinly sliced; 1 jalapeño pepper, very thinly sliced (seeded if desired for less spice); 1 large ripe avocado, pitted (or 2 small); 1 cup low-fat or whole milk Greek yogurt (or dairy-free yogurt of choice); juice of 1/2 lime; kosher salt; twelve 6-inch corn tortillas, warmed; roughly chopped cilantro leaves; 1 lime, quartered

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Taco nights are always a hit in my house and easily customizable for whatever you have on hand. I like to switch things up and do a vegetarian taco every once in a while, and these Spiced Portobello and Poblano Tacos are just the right mix of smoky, spicy filling, with fresh, citrusy toppings. Perfect for busy weeknights or quick lunches, easy to customize or make into a bowl, and coming together in just 30 minutes, they are soon to be a part of your taco rotation! Featured in my Done in 30 series from March 2026, highlighting 30 minute meals that don’t sacrifice taste for time.

overhead shot of ingredients including peppers, onions, mushrooms, lime, spices, avocado, and more

Spiced Portobello and Poblano Tacos ingredient notes:

Portobello Mushrooms: Often misspelled ‘portabello’ or ‘portabella’, portobello mushrooms are a great meat substitute that still brings an earthy, smoky flavor when roasted. They are a nutrient dense, low calorie vegetable that you can eat in bulk. They maintain their umami flavoring while soaking up the juices and spices of their sheet pan counterparts, making them the perfect pair with our poblano peppers.

Poblano Peppers: Don’t be alarmed if you are not a fan of spice, fresh poblano peppers are actually quite mild, but begin to get hotter the longer they ripen. If you want avoid any spice, I recommend making this first in your meal plan for the week or opting for green bell pepper for a sweeter flavor.

Pickled Onions: I love to make pickled onions from scratch because they are so simple and make for a delicious topping on any meal. These last in the fridge for 2 weeks, although I often use them up before then. Pickled onions are also a great source of prebiotics, so you know you’re enjoying a gut healthy addition to any meal.

Avocado: The key ingredient in our avocado lime mash, and a healthy source of fats and additional protein when mixed with the greek yogurt. Just like our peppers, the key is making this when your avocados are at peak ripeness. Give them a little squeeze before cutting, they should feel tender and slightly soft, but not mushy.

Cilantro: Fresh cilantro ties these tacos together with a pungent and herby flavor. If you have the unlucky “cilantro tastes like soap” gene, feel free to omit or opt for fresh parsley or green onions, but don’t skip out on the fresh squeeze of lime juice to top it all off!

hot brine being added to jar of onions and jalapeños

peppers and mushrooms coated in spices and oil

avocado and yogurt mixture before combined

mushroom and pepper mixture after roasting in the oven

Spiced Portobello and Poblano Tacos

Recipe by Jenn Lueke

5.0 from 2 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Taco nights are always a hit in my house and easily customizable for whatever you have on hand. I like to switch things up and do a vegetarian taco every once in a while, and these Spiced Portabello and Poblano Tacos are just the right mix of smoky, spicy filling, with fresh, citrusy toppings. Perfect for busy weeknights or quick lunches, easy to customize or make into a bowl, and coming together in just 30 minutes, they are soon to be a part of your taco rotation! Featured in my Done in 30 series from March 2026, highlighting 30 minute meals that don’t sacrifice taste for time.

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Ingredients

FOR THE MUSHROOM TACO FILLING
4 large portobello mushrooms, stems removed and roughly chopped
3 medium poblano peppers, cored and roughly chopped (can substitute bell pepper)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
FOR THE QUICK PICKLED ONIONS
3/4 cup white or apple cider vinegar
1 tablespoon pure maple syrup or raw honey
1 1/2 teaspoons kosher salt
1 small red onion, very thinly sliced
1 jalapeño pepper, very thinly sliced (seeded if desired for less spice)
FOR THE AVOCADO LIME MASH
1 large ripe avocado, pitted (or 2 small)
1 cup low-fat or whole milk Greek yogurt (or dairy-free yogurt of choice)
juice of 1/2 lime
kosher salt
FOR SERVING
twelve 6-inch corn tortillas, warmed
roughly chopped cilantro leaves
1 lime, quartered

Directions

Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
Heat the liquid for the pickled onions: add the vinegar, maple syrup, salt, and 2/3 cup of water to a saucepan and bring to a boil.
Meanwhile, in large mixing bowl, toss the mushrooms and poblano peppers with the oil, cumin, garlic powder, oregano, salt, chili powder, and smoked paprika until evenly coated. Transfer the vegetables to the prepared sheet pan and spread out in a single layer. Bake until browned and crisp, 15 to 20 minutes.
Continue the pickled onions: pack the sliced onion and jalapeño into a large glass jar and pour the liquid on top. Set aside on the counter to cool for at least 15 minutes (can cover after cooling and store in the fridge for up to 2 weeks).
Meanwhile, prepare the avocado lime mash: mash the avocado in a bowl until smooth, then mix in the yogurt, lime juice, and a big pinch of salt. Set aside.
Assemble the tacos: lightly spread the avocado lime mash on each of the warmed tortillas, followed by the mushroom mixture. Top each with quick-pickled onion and cilantro, and squeeze the lime over it.

Notes

Store it: Refrigerate the components in separate a sealed containers for up to 4 days. The pickled onions can be refrigerated for up to 2 weeks.
Reheat it: Microwave until warm, about 2 minutes or transfer to a small sheet pan and heat in a 350ºF oven until warm, about 10 minutes. Assemble following instructions in step 6.
Swap the mushrooms for grated or crumbled tofu for a vegetarian option. For a meat option, use shredded or diced chicken breast or ground beef, chicken or turkey. Cook the meat ahead of time in the same seasonings. Bulk up the recipe by adding any of these options to the existing recipe.
Make baked tacos: Once the mushrooms and peppers are cooked, lay each tortilla flat filling one half with the mushroom mixture, pickled onion, and a sprinkle of cheese (or dairy-free cheese). Fold to close and repeat with the remaining tortillas. Bake at 425ºF until crispy, 5 minutes per side. Use the avocado mash as a dipping sauce.