Taking tacos to a new level with these beer-marinated portobello mushroom tacos! Top with avocado corn salsa and you’ll wish every day was taco Tuesday!
I received a free copy of But My Family Would Never Eat Vegan to review, all opinions and text are all mine.
Portobello Mushroom Taco Love
What’s better than plain old tacos? Beer-marinated portobello mushroom tacos with an incredible avocado corn salsa!! I mean, are you drooling yet? I am. And what’s better than that?
I get to review and share this recipe from my awesome friend Kristy’s new book, But My Family Would Never Eat Vegan! This book is not only filled with amazing recipes, but I love, I mean LOVE the way the chapters are broken up. 
When I first got this book in the mail, I was instantly drawn to the fun bright cover. We all eat with our eyes first, and if the cover of a book does not draw you in, then there’s a problem.
I kind of want to close my eyes and literally jump into the feast going on on this cover, Mary Poppins style (Did I just date myself here? Yep. I did.). This book literally has something for everyone, every excuse, every occasion, every meal. I’m serious. Good luck finding a missing piece! The hilarious, but very real, names of each chapter are simply the best. 
My top five favorite chapters from “But My Family Would Never Eat Vegan”:
- I don’t have time to cook elaborate family dinners!
- If forced to choose between chicken wings and me, my spouse would choose the wings.
- My sister thinks vegan baking is something only hippies do.
- Uncle John thinks his comfort food is better than mine…and won’t shut up about it.
- Vegan food will zap all the romance on date night.
I mean, hilarious right?! But really, so true. I love that she addressed just about everything in this book. By far my favorite is the quick and easy meals. As a mom of three, and a blogger myself, I need fast most of the time.
Prep The Mushrooms Night Before For A Super Quick Dinner
That’s why I was drawn to these portobello mushroom tacos. I put them in to marinate the night before, then day of it was so fast and easy: cook the mushroom slices and throw together the salsa! And they are SO flavorful.
Word of caution, you need to like the taste of the beer you use. So you may as well buy a six pack, just to make sure 😉 Happy tacoing!
- 1½ cups 360 ml 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 (2.5 cm) slices
- Sunflower oil for cooking
- 6 to 8 corn tortillas or small flour tortillas
- 2 avocados pitted, peeled, and diced
- 1 cup 140 g corn kernels (fresh or thawed frozen)
- 1 cup 50 g chopped fresh cilantro
- ½ cup 135 g chopped red onion
- 2 tablespoons lime juice
- 1 tablespoon chopped jalapeño
- Salt to taste optional
- Combine the beer, lime juice, cumin, and garlic powder in a shallow baking dish. Add the portobello strips and toss to fully coat. Marinate for 30 minutes, moving the strips around every 10 minutes.
- While the portobello strips are marinating, make the salsa: Combine all the ingredients in a bowl, cover, and chill until ready to use.
- Heat a large frying pan, preferably cast iron, over medium heat. Add a couple of teaspoons of oil and tilt the pan around to evenly coat the bottom. strips.
- Add 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.
- Transfer the strips to a plate or bowl and cover with aluminum foil. Add another couple of teaspoons of oil to the pan and repeat with the remaining
- Heat a griddle or frying pan over medium heat (or just clean the pan you cooked the portobello strips in and reuse it). Cook the tortillas for 30 to 60 seconds on each side, placing them on a plate and covering with aluminum foil when they’re done.
- To 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.
- Recipe from But My Family Would Never Eat Vegan © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
- You can make these oil free by either using veggie broth to cook the mushrooms in a pan, or you can even bake them.
- I made these with both soft corn tortillas and crispy premade taco shells, both were delicious!
Emily Kemp says
This book looks like so much fun and the recipes sound great…love the sound of mushroom tacos, yum!
The Vegan 8 says
Ok, you know I love my beer…whenever I drink on the rare occasion, I love beer and well, beer tacos just sounds even better!! I love the Mexican salsa and cumin, so much of my favorite flavors. Sounds like such a great book and you did a wonderful review of it! I would have totally picked a beer-flavored recipe to review, too! Lol!
karen r says
I do eat vegan about 3/4 of the time. The biggest roadblock is how easy it is to make things taste good with dairy!
veggiesdontbite says
LOL! I think that’s great that you are able to stick to it 3/4 of the time. Some is better then none! It took me years to really get comfortable with plant based cooking and knowing how to make the food taste as amazing as those with animal products. Hang in there, it will get easier and you’ll be surprised how much better some dishes even are!
manda says
Variety is my biggest challenge.
veggiesdontbite says
Well this book shall help tremendously with that!!
Mel |avirtualvegan.com says
What an awesome recipe. I really need to try it. The book sounds fantastic too. I just entered your giveaway. Fingers crossed!
veggiesdontbite says
It’s really so great!! I love the chapters especially!
Linda @ Veganosity says
Great review! You made me want to buy the book. Love the comment about the beer-lol. 🙂
veggiesdontbite says
Thanks! And the beer is what sold me 😉
jacquie says
ice cream is my biggest hurtle – and then protein.
veggiesdontbite says
Those are easy fixes!! So many great recipes to fill those voids!
dixya @food, pleasure, and health says
you cant go wrong with this combo! love me tacos all day every day
veggiesdontbite says
Me too!!
Christine says
Wow, this looks delicious! The more recipes I see from this book the more I want a copy haha. Definitely going on my Christmas list!
veggiesdontbite says
Yes!! And enter the giveaway because you never know!
Sarah @ Accidentally Crunchy says
YUM! I could do some serious damage with those tacos right now! they look amazing!
veggiesdontbite says
LOL! You speak my language!
Helene D'Souza says
Cool book cover, makes me wanna get this book soon and try the recipes in the book. Especially when I see your mushroom tacos! I am drooling here on the other side of the world.
veggiesdontbite says
Thank you!! Isn’t the cover beautiful?!
Platter Talk says
Oh boy! This tacos look and sound delicious. A great departure of the standard fare.
veggiesdontbite says
That are so good! Although for us not so much a departure since we are addicted. LOL
Shinee says
My goodness, you got me at beer marinated mushrooms! Two of my favorites. Looks like vegetarian dinner this week!
veggiesdontbite says
Two of me favorites too!! I could eat them all week!
Amy Katz from Veggies Save The Day says
Cooking vegan is so easy! But sometimes guest worry about where the protein comes from. 😉
veggiesdontbite says
Hahah! Yes, the protein one is a big one. But not really if you know how many things actually have protein!
Nicole says
I get overwhelmed by the process! While I am not vegan, I am truly inspired by the beautiful and healthy food, and how energetic vegans always seem to be. However, I get tripped up on just getting started. It’s so very hard to explain. I guess I just tend to derail myself before I even begin! Hopefully, this cookbook and this AWESOME blog (thanks Sophia!) will help me!
veggiesdontbite says
Awe thank you!! I totally get it! I get overwhelmed easily too. What works for me, is taking a breather then coming back and breaking my last up into small manageable parts. And delicious food that just happens to be vegan and healthy is for everyone to enjoy!
Corrine says
I would like to cook more but since I broke my arm it’s been difficult. Unfortunately it’s been a lot of processed vegan food lately.
veggiesdontbite says
Oh no! I hope you are better soon! And it’s ok. Things happen and it isn’t forever so be easy on yourself!
Lydia Claire says
Right now my biggest roadblock to cooking is time and energy. But I still eat vegan!
veggiesdontbite says
Yes!! I have three kids and time is something I wish I could buy! LOL
Kathryn says
The biggest challenge cooking vegan is fake meats, cooking with tofu, (the texture) knowing what egg substitutes work best when converting a non vegan recipe.
veggiesdontbite says
Thats the truth isn’t it?! It took me years of practice! So be patient. I use whole foods most of the time and that can be challenging because it is so easy to go to the fake stuff.
pat says
My biggest roadblock is finding hearty meals for the two men in our family.
veggiesdontbite says
That’s definitely one of the top! But having 3 boys and a husband I can promise it gets easier!!
Rebecca @ Strength and Sunshine says
Anyone would be crazy not to want a plate of this killer tacos!
veggiesdontbite says
Right?! Mexican food is life!
liza says
Right!
But you should also give credit where credit is due to Alissa for this recipe.
Or at least the concept.
This was posted verbatum on her blog in November.
veggiesdontbite says
Hi Liza, not sure which Alissa you are referring to but if you read my post you would have read that it is a BOOK REVIEW of Kristy Turners new book, not a recipe of mine. So perhaps Alissa also reviewed her book and shared this exact same recipe. Please refrain from making comments like this without reading a post.