Poblano Portabella Mushroom Tacos

Poblano Portabella Mushroom Tacos
Kaleigh McMordie, MCN, RDN
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Servings: 4 (2 tacos each)

Nutrition Highlights (per serving)

251 calories
13g fat
28g carbs
8g protein
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Nutrition Facts
Servings: 4 (2 tacos each)
Amount per serving  
Calories 251
% Daily Value*
Total Fat 13g 17%
Saturated Fat 4g 20%
Cholesterol 13mg 4%
Sodium 114mg 5%
Total Carbohydrate 28g 10%
Dietary Fiber 6g 21%
Total Sugars 3g  
Includes 0g Added Sugars 0%
Protein 8g  
Vitamin D 4mcg 20%
Calcium 156mg 12%
Iron 1mg 6%
Potassium 477mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

We all know that we should eat more vegetables. Vegetables are great sources of potassium and magnesium, which naturally help lower your blood pressure, as well as fiber, which keeps you fuller longer and aids digestion. The same old salads and carrot sticks can get boring quickly, so spice things up to make you want to eat veggies.

Get an extra serving of vegetables on Taco Tuesday with these delicious poblano portabella mushroom tacos. Made with meaty portabella mushrooms, spicy poblano peppers, and savory onions, these tacos are so loaded with flavor, you won't even notice that they are vegetarian.But the best part is that these tacos come together quickly, for an easy meal you can make on weeknights.

Served on whole grain corn tortillas, they're also naturally gluten-free.  Heat up a can of low sodium black beans on the side for added protein and a complete meal.


  • 2 large portabella mushroom caps
  • 1 poblano pepper
  • 1 small yellow onion
  • 2 teaspoons olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 8 corn tortillas, warmed
  • 1 small avocado, sliced
  • 1/2 cup monterey jack cheese, shredded
  • 1/4 cup fresh cilantro leaves


  1. Wash and slice portabella caps into 1/2-inch slices. Remove seeds and stem from poblano and slice. Slice onion.

  2. Heat oil in a large skillet over medium heat. Add poblanos and onions. Cook, stirring, about 5 minutes. Add mushroom slices. Sprinkle with garlic powder, pepper, cumin and chili powder. Continue to cook, stirring, until mushrooms are softened but still semi-firm.

  3. Heat tortillas over low heat. Serve tacos with sliced avocado, shredded cheese, and cilantro.

    Ingredient Variations and Substitutions

    If you cannot find poblano peppers, use a bell pepper instead.

    Leave out cheese to make these tacos vegan.

    Served on whole grain corn tortillas, these tacos are naturally gluten-free

    Cooking and Serving Tips

    Serve tacos with a side of black beans for extra protein.

    Make your favorite salsa or guacamole to pair with tacos.

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By Kaleigh McMordie, MCN, RDN, LD
Kaleigh McMordie, MCN, RDN, LD, is an intuitive eating registered dietitian with a master's in clinical nutrition.