These portobello mushroom tacos are so good! I love indian spices and lately tandoori has been my favorite spice blend. The tandoori marinade works perfectly on portobello mushrooms in this recipe and the spiciness is well balanced with the cooling lime and dill vegan yogurt sauce.
These tacos are spicy, crunchy, tangy, and fresh. The mushrooms taste surprisingly meaty and when roasted they turn dark and almost start to resemble the look of meat. Mushrooms make a much healthier (and kinder) alternative to meat, but still deliver such a nice texture and really soak up the flavors of the marinade. Fresh ginger pairs so well with the tandoori spices and makes the mushrooms taste amazing.
For this recipe, I like to roast the portobellos whole and then slice them after roasting so that they don't dry out and stay as juicy as possible. If you prefer your mushrooms crispy, slice them before putting them in the oven for a crispier effect.
The cabbage slaw adds a nice crunch on top and is so deliciously tangy from the lime and dill sauce made with vegan yogurt. My favorite vegan yogurt is the cashew yogurt by Forager, it's so creamy and smooth making it the perfect base for this dressing.
Make the tandoori marinade, coat both mushrooms, then bake for 20 minutes at 400 degrees. While mushrooms are baking, chop all of the veggies for the cabbage slaw.
Make the yogurt sauce by combining all of the ingredients, then add the sauce to chopped veggies. Stir to coat then refrigerate until ready to use.
Heat up tortillas in a pan and then fill with the tandoori roasted mushrooms and cabbage slaw. Top with chopped cilantro, an additional drizzle of tangy yogurt sauce, and avocado if using.
This recipe makes about 6 tacos, or enough for 2 hungry people. Recipe below. Enjoy!