BBQ bonanza: smoky mushroom tacos

We’re only half way through summer and, at least for me, the novelty of bbq food is starting to wear thin.

However, these mushroom tacos will quash any summer meal lethargy; delivering meaty, smoky flavours alongside a pop with an avocado salsa.

Ingredients

Tacos

• 4 large grilled portobello mushrooms, sliced into thin strips or 12 button mushrooms (or similar)

• Balsamic vinegar, for drizzling

• Extra-virgin olive oil, for drizzling

• Soy sauce, for drizzling

• Sea salt and freshly ground black pepper

• 8 corn or flour tortillas, warmed

• Coriander

Avocado sal

sa

• 2 slightly firm ripe avocados, pitted and cubed

• 1 mango, pitted and cubed

• ½ cup chopped fresh coriander

• ½ cup diced red onion

• 3 tablespoons fresh lime juice

• 1 jalapeño or serrano pepper, thinly sliced

• ½ teaspoon ground cumin

• ½ teaspoon sea salt

Lime wedges, for serving

Recipe

Salsa

1. In a medium bowl, place the avocado, mango, coriander, onion, lime juice, jalapeño, cumin, and salt and gently stir to combine.

2. Season to taste and serve with tortilla chips.

Mushroom Preparation

1. Prepare the mushrooms by trimming the button mushroom stems and/or removing the portobello mushroom stems altogether.

2. Clean the caps with a damp cloth or paper towel. Place the mushrooms on a large rimmed plate and drizzle generously with balsamic vinegar, olive oil, and soy sauce.

3. Sprinkle with salt and pepper and use your hands to coat the mushrooms on all sides.

4. If using button mushrooms, thread them onto metal skewers (or wood skewers that have been soaked overnight).

5. Preheat an outdoor grill or grill pan to medium heat. Place the mushroom skewers on the grill, or place the portobello mushrooms on the grill (side-up).

6. Cook for 5 to 7 minutes per side, or until the mushrooms are tender.

Taco Preparation

1. Grill the mushrooms according to the recipe above

2. Assemble tacos in the tortillas with the sliced mushrooms, avocado salsa and coriander.

3. Serve with lime wedges.

About the author

Emma studied food and nutrition before focusing on furniture and design history at university in Manchester.

With over 20 years in senior product design and communications roles, she has ghostwritten for publications including The Times, Business Insider and The Financial Times.

In 2024, she and her husband, Craig, founded Maison d'Aquitaine to provide sustainably made kitchens for traditional French homes. They have lived in France with their children since 2011.

Emma is a vegetarian at home and a pescetarian in French restaurants! In her spare time, she works with the Dordogne-based animal charity, Phoenix Association.