Roasted Portobello & Avocado Tacos with Zesty Corn Salsa

Savory vegetarian tacos that are super quick and easy to make

Light, Fresh & Satisfying!

These Roasted Portobello and Avocado Tacos with Zesty Corn Salsa have been a long time favorite.  Savory mushrooms, creamy avocado and a quick corn salsa that is a touch of sweet, a touch tangy and a has a little kick (or a lot of kick if you wanted to add more jalapeño).

They are also one of the easiest tacos to prep. As the mushrooms roasted in the oven (and could even be done ahead of time), all you have to do is assemble a quick zesty corn salsa and slice the avo.  That’s it!

Recipe from Gimme Some Oven, are light, fresh, satisfying and SO Delicious!

Scroll down to see the recipe.     

portobello avocado tacos
Roasted Portobello & Avocado Tacos with Zesty Corn Salsa

Recipe

Click here for the recipe  from Gimme Some Oven.  We used gluten-free tortillas.

2 thoughts on “Roasted Portobello & Avocado Tacos with Zesty Corn Salsa

  1. Hi! I love the look of these but what tortillas do you use? In her recipe she uses flour tortillas and I haven’t been able to find any nice ones since being diagnosed with coeliac disease??

    1. Hi! Such a great question! Over the years we have found a variety of gluten-free tortillas we like. These are actually Mission Brand White Corn Tortillas. We also use Maria and Ricardo’s corn tortillas for tacos. For quesadillas we love Siete Almond Flour tortillas. Let me know if you try any of these!

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