Many people may love Paris in the springtime.
But as for me, I’m convinced that one of the best-kept secrets in life may actually be Austin in the wintertime.
Oh my goodness, after spending the month of February in the heart of Texas last year, I couldn’t resist flying down south for the winter — even if briefly — again this year. So last month, three girlfriends and I hopped on a plane and headed down to Austin for a long weekend full of bright warm patios, sundresses and sandals, and tacos, tacos, tacos.
Actually, add a few tacos onto that. Because I’m pretty sure we succeeded in eating Mexican food for every meal except for one. And almost all of those meals included at least a taco. (Or three.) We made the rounds to all of our favorite taco joints from last year. And while I generally trend towards steak or seafood tacos, I have to admit — my favorite taco of the trip was actually a hearty vegetarian mushroom taco from Tacodeli. It was savory, it was sweet, it was loaded up with lots of fresh avocado slices, and it was just downright good, y’all.
So of course I had to come home and recreate it…and then share it with all of you. :)
I, of course, tweaked the recipe to my own liking just a bit upon returning home to Kansas. I decided to pop my portobellos in the oven and roast them to soft perfection rather than cook them on the stove (although either method will be tasty).
And then I subbed in my favorite corn salsa, made with lots of extra fresh cilantro and a little jalapeno for kick.
And then I toasted up some of my favorite Old El Paso tortillas until they were nice and bubbly and browned to perfection…
…and then filled them to the brim with the roasted ‘shrooms and salsa, along with some generous extra sprinkles of cilantro and queso fresco. And even away from the heart of Austin, let me assure you that these Tex-Mex tacos hit the spot. :)
They were hearty and filling, they were the perfect balance of sweet and savory, they were naturally fresh and vegetarian, and — let me tell you — they were SO delicious. So thank you, Austin and Tacodeli for the delicious inspiration, and I can’t wait to go back and visit you soon!
These Roasted Portobello Tacos are quick and easy to make, naturally vegetarian, and so hearty and delicious!
Roasted Portobello Taco Ingredients:
Corn Salsa Ingredients:
How To Make The Roasted Portobello Tacos:
How To Make The Corn Salsa:
This recipe was inspired by Tacodeli in Austin, TX.All images and text ©
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!
This post has been sponsored by Old El Paso. I am partnering with them to create all sorts of new fresh and tasty Mexican recipes to share with you this year, and all taco-obsessed opinions are my own as always. Thanks for continuing to support the brands who help make this site possible!