Growing up and even to this day, a dinner I never get sick of is tacos (or taco bowls!). I’ve eaten way too many tacos to count at this point, so I am always looking for ways to switch things up. Ground beef, chicken, carnitas, shrimp, even cauliflower and lentils… I’ve done it all—but these spiced portobello and poblano tacos are new in the rotation. Inspired by the portobello tacos from one of our favorite spots, they’re plant-packed but full of flavor and fun. The next edition of my done in 30 series!
Want this recipe in your dinner plan this week, plus four other done-in-30 recipes and a grocery list PDF to complete it? Get this week’s full dinner plan here!
If you’re thinking tacos should have meat, I hear ya, but give these a shot, and you might be shocked. They’re full of warm, savory spices, punchy pickled onions, and creamy avocado mash; each bite is a true flavor-bomb. But don’t worry, I’ve got lots of swaps listed below if you’re not convinced.
Portobello mushrooms are a great meat substitute, they soak up seasoning and develop a deep earthy flavor when roasted. Poblano peppers add a gentle heat that mellows in the oven, turning more smoky than spicy. And while we’re talking about it: don’t be shy about roasting your veggies. Let them get toasty and crispy; it’s the key to better flavor and texture.
Today’s recipe includes a few simple components that take just a few minutes to prep while our veggies are roasting. First, we have a batch of quick-pickled onions that add a refreshing acidity and a gorgeous pop of pink for your plate shot. For drizzling, dipping, or smearing, there’s a creamy avocado-lime mash to cool off the poblanos and add a little extra protein.
These tacos are incredibly easy to make your own and adapt based on what you have on hand.
Bake ‘em: Turn these into crispy baked tacos! I used up my leftovers this way, and it was delish. Once the mushrooms and peppers are cooked, lay each tortilla flat, filling one half with the mushroom mixture 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.
Turn down the spice: Use diced green bell pepper in place of poblano peppers. In the pickled onions, remove the seeds from the jalapeno pepper. Poblano peppers also get spicier the riper they become. If you like spicy, let the pepper sit to ripen for longer, if not, refrigerate to slow the process or buy them day-of.
Save time on your spice mix: Use a packet of taco seasoning instead of individually adding the spices to your veggie mix. I love this one!
Don’t like mushrooms or want to add meat? Swap for ground meat, like beef, turkey, or chicken. Brown all over in a skillet, then add the poblanos and continue cooking until softened. Stir in the spice mix, 1/4 cup water, and bring to a simmer. You can do the same with diced boneless chicken breast or thighs!
Bulk it up: Add ground meat or diced chicken breast to the mushroom and pepper mixture to stretch your servings! You can do the same with grated tofu for a vegetarian option. Cook ground meat in a skillet, then combine with the roasted veggies. Or dice your chicken into small pieces and roast it alongside the veggies.
Skip the tacos: Use the mushroom and pepper mixture in rice bowls, quesadillas, or even as a flatbread pizza topping.
Save even more time: Swap the avocado mash for pre-made guac or sour cream! If you still want that creamy guac, combine equal parts of sour cream (or yogurt) with the pre-made guac.
Everything you need for today’s recipe, minimal tools required.
your favorite cutting board (this one I love is on sale!) and chef’s knife
large sheet pan (code JENNEATSGOOOD10)
tongs, spatula (or serving spoon), and a fork for mashing
parchment paper (optional)
Spiced Portobello and Poblano Tacos
serves 4 | prep time: 10 to 15 minutes | cook time: 20 minutes
gluten-free, dairy-free option, vegetarian
INGREDIENTS
For the Mushroom Taco Filling
4 large portobello mushrooms, stems removed and roughly chopped
3 medium poblano peppers, cored and roughly chopped
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 ½ 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
1 lime, quartered
INSTRUCTIONS
Preheat the oven to 400ºF. Line a large sheet pan with parchment paper.
Heat the liquid for the picked 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 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.
Store it: Refrigerate the mushroom mixture in a sealed container for up to 3 days. Refrigerate the quick-pickled onions in a sealed jar for up to 2 weeks. The avocado mash is best made fresh.
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.
Today’s recipe is part of this week’s Done in 30 dinner plan, head here for the full week of meals, grocery list, and prep day plan:
what I’m prepping
Chocolate Peanut Butter Overnight Oats: I think we could all use a little dessert for breakfast right now! I gave this recipe a revamp for the March Meal Prep Plan and it reminded me how good the chocolate and peanut butter combo is. Also great for a snack or end of day sweet treat that still packs in protein and fiber.
Dump and Bake Hidden Protein Pasta: Been seeing this one pop up in our chat this week! It’s the perfect easy weeknight meal and freezes well. Add in extra veggies or meat to make it stretch! Get the recipe on page 159 in Don’t Think About Dinner.
what I’m loving
Splatter dinner plates: You know when these warmer temps and sunshine hit, I immediately brought out the splatter ware. The larger size of these dinner plates is perfect for holding all your tacos. Code JENNEATSGOOOD for 15% off!
Shirt dresses: I am loving the shirt-dress style for spring!! It’s one of those pieces that you put on and instantly feel put together. This one I wore for my Today Show segment last week, the cinched waist is so comfortable and has that effortless but elevated look to it. I also wore this shirt dress to my event in Dallas—it’s 100% cotton, super affordable, and loved the tie belt!
what I’m recommending
Low-effort ways to spark joy: We have a ritual in the JEG household that is the changing of the collars when Copley and Cashew get a new collar for the season or upcoming holiday. It’s a low-effort, but fun, way to infuse a little joy throughout the year. We just changed from Valentine’s Day to St. Patrick’s Day, so the girls are rocking their green and shamrocks. Feel free to share a small habit, ritual, or thing that brings you joy in the comments!
Mocha Brownie Cream Pie Sandwiches: I’m so honored that this DTAD recipe is featured in the most recent issue of Cherry Bombe! If you’ve never read Cherry Bombe before, it’s a food and drink magazine that features recipes and articles from some of the coolest people in the biz!! A little PSA: In the initial print run, this recipe is missing the measurement for the GF flour—it’s 3/4 cup! Mark your books and make these for your weekly sweet treat ☺️
Let me know if you make today’s recipe and send pics in our chat! Catch up on the last five days of Done in 30 over on Instagram, and make sure you’re subscribed here for access to all the new recipes. 💫
I keep sending my friend this series on insta and also adding how I love your outfits hahaha
These tacos sound delish!