Those who have followed our Friday Feast posts over the years well understand that we have always been, remain so today, and forever will be carnivores (I guess really technically omnivores), enjoying the bounty of different proteins available to anglers, hunters, and consumers across the fruited plains.
Most of us have never truly met a protein we didn’t like, though I’m not terribly fond of eel, and while both gator and rattlesnake do taste kinda like chicken, She Who Must Be Obeyed isn’t interested in either.
Like many of you do as well, we enjoyed changing up the menu and do so often, even venturing in the vegetarian world now and again just for sh*ts and giggles and the chance to savor new foods served up in innovative and different ways.
Friend of Chi Wulff Chef Libby in Austin recently shared that she’d served a version of these Grilled Portobello Tacos at an event in San Marcos a few weeks back to rave reviews, and it’s apparently been a favorite for her team’s family (staff) meal for months, at least when they’re working out of their main kitchen.
She values the simple, quick prep and insists you have to hit the portobello “fingers” at least a couple of times with the slather before grilling as they’ll soak it up, and maybe once when on the grill.
You can have some fun with the toppings to throw on these too; we’d argue that the crema (or maybe some goat cheese), radishes, cilantro, avocado, and hot sauce are essential, but you make the call.
The Veg
10 to 12 large portobello mushrooms (caps only), cut into 3/4-inch strips
2 medium sweet onions, cut into 6 or so wedges each
2 red bell peppers, stemmed, seeded, cut into 3/4-inch strips
2 green bell peppers, stemmed, seeded, cut into 3/4-inch strips
2 fresh cobs of corn, prepped for the grillThe Slather
1/2 cup EVOO
1/2 cup chopped fresh cilantro
1 jalapenos, stemmed, seeded, chopped fine
2-3 garlic cloves, minced
2 tbsp fresh squeeze lime juice
1/2 tsp cumin
Salt and fresh ground pepper to tasteTo Serve
Freshly warmed corn tortillas (use the grill!)
Crema
Grated Monterrey jack or crumbled cotija cheese
Freshly seeded and chopped tomato
Thinly sliced radishes
More chopped fresh cilantro
2-3 avocados, sliced
2-3 limes, quartered
Valentina or other Mexican hot sauce
Mix up the slather/marinade; emulsify that EVOO in the mixture.
Prep the veg. Slice and dice the vegetables, then skewer the mushroom, onion, and bell pepper pieces (best to separate as the different vegetables have different optimal grilling times). Place on a large platter or baking sheet, along with the corn, and paint all sides with the slather, then drop in the fridge for 20-30 minutes, slathering both sides again (at least the mushrooms) after about 10 minutes.
Fire the grill.
Grill the vegetable skewers for 4-6 minutes per side, you want a nice char on these. Pull and dump the skewers onto a serving platter. Cut the grilled corn kernels from the cobs and place in a small serving bowl.
Build a taco. Grab a grilled warmed tortilla, pile on some of those portobello mushroom pieces, then add what ever vegetables float your boat; don’t forget the grilled corn. Top with avocado, grated cheese, crema, hot sauce, whatever else from the/your magic list, and a splash of lime juice.
Enjoy.
