Spicy Portabello Mushroom Tacos


  • 1 lime, cut into wedges
  • 6 portabello mushrooms, sliced into ½ –inch pieces
    2 bell peppers (I used red and yellow), seeded and cut into strips
    1 large red onion, peeled and cut into ½-inch slices
    1 cup cherry tomatoes, halved
    1 jalapeno pepper, seeded and coarsely chopped
    2 tablespoons olive oil
    1 teaspoon kosher salt
    ½ teaspoon freshly cracked black pepper
    6 corn tortillas
    2 ounces Sargento Nacho & Taco Blend Cheese


    1. Toss the sliced mushrooms, peppers, onion, tomatoes, and jalapeno with the olive oil, salt, and pepper until evenly coated. Light a charcoal grill and bring it to about medium flame. Place the veggies in a grill basket and grill over indirect heat for about 15 minutes, or until the vegetables are lightly charred and cooked through.

    2. Scoop the veggie mixture into the tortillas and top with the shredded cheese and a squeeze of lime juice from one lime wedge. Enjoy!


    Naptime Notes

    Naptime Recipe Serving ideas

    This delicious tacos would also be great topped with cool sour cream or a dollop of guacamole!

    Naptime Stopwatch

    20 minutes prep time, 15 minutes grill time

    Naptime Reviews

    This meaty tacos were filling and satisfying on a hot summer day!

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