Eric Greenspan's Portobello Tacos with Black Bean-Corn Salsa and Lime Cream

4 - 6
PersonalPoints™ per serving
Total Time
50 min
30 min
20 min
Street tacos make for a festive weeknight meal, and Greenspan's colorful vegetarian ones are also ideal for entertaining as part of a bigger, Mexican fiesta buffet. Roasted portobello mushrooms replace the typical meat filling in this taco recipe, and the lime cream sauce gets a makeover, too. It's made out of silken tofu instead of the heavier Mexican crema or sour cream, and the tofu gets spiked with citrus and smoky chipotle pepper sauce and blended until smooth. Obvious sidekicks to these tacos include guacamole and salsa, or a portion of cilantro speckled rice.


Uncooked portabella mushroom

8 item(s), large, stemmed

Cooking spray

5 spray(s)

Kosher salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste


1 cup(s)

Canned black beans

1 cup(s), rinsed and drained

Uncooked green cabbage

1 cup(s), shredded

Uncooked red onion(s)

1 small, thinly sliced


2 Tbsp, leaves (plus extra for garnish)

Cayenne pepper

½ tsp, or to taste

Kosher salt

¼ tsp, or to taste

Silken tofu

4 oz

Fresh lime juice

2 Tbsp, plus some lime zest, if desired

Minced garlic

½ tsp, or to taste

Canned chipotle peppers in adobo sauce

¼ tsp, optional

Kosher salt

¼ tsp, or to taste

Corn tortilla(s)

12 small


  1. To make mushrooms, preheat oven to 375°F. Place mushrooms on a baking pan; coat with cooking spray and season to taste. Roast until tender, about 20 minutes (but varies depending on thickness); thickly slice.
  2. To make salsa, combine corn, beans, cabbage, onion, cilantro, cayenne, and salt in a bowl; toss to mix.
  3. To make lime cream, combine tofu, lime juice, garlic, adobo (if using), and salt in a blender or mini chopper; process until smooth.
  4. To assemble tacos, top each tortilla with a few mushroom slices; top with a few spoons salsa and a dollop of lime cream.
  5. Serving size: 3 tacos