Grilled Mushroom and Onion Tacos

  • Prep: 10 minutes •Grilling time: 20 minutes

  • Difficulty: Intermediate
  • Servings: Servings : 8 Tacos



4 tablespoons olive oil or melted butter

1 onion, thinly sliced

8 ounce baby bella mushroom (rinsed, dried and cut into fourths, or 4 large portobello mushrooms, rinsed, dried, and cut into long ½ inch strips
3 heaping tablespoons mayonnaise
1 avocado
1 (7 ounce) can chipotle with adobo sauce
8 La Banderita corn tortillas
lettuce (optional)

queso fresco, crumbled


La Banderita Crema - Mexican Style Cream Shredded lettuce Diced avocado Diced tomatoes Cilantro


For Sauces: 
In a small bowl add in 1 tablespoon of mayo and avocado. Mash avocado and mayo together until creamy.

In a separate bowl add 2 tablespoons mayo, and 2 tablespoons adobo sauce from chipotle peppers. Mix until well combined.

To Grill:
In a large mixing bowl add onion slices, and 2 tablespoons of olive oil or butter. Mix to combine. Season with salt and pepper to your liking. Set to the side.

Lay mushrooms out on tray and drizzle remaining 2 tablespoons of olive oil or butter. Mix with hands to combine.

Add onions to one side of grill pan and mushrooms to the other. Place pan on hot grill. Or if using portobello slices lay directly onto grill making more room for onions. Grill mushrooms for 10 minutes (flip at 5 minute mark) and onions 20 minutes. Mix onions every 5 minutes for even browning.

Remove mushrooms and onions from grill and set to the side.

Heat tortillas over open flame or grill until slightly charred on each side.

Fill the center with a tablespoon of onions and a about 6 mushroom pieces or a few slices of portobello mushroom.

Top with lettuce, queso freso, avocado cream, and adobo cream.

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Olé Queso Fresco 10 oz.

Olé Queso Fresco 10 oz.


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