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Grilled Portobello Mushroom and Farro Tacos with Cilantro Lime Cream

Meaty and protein-packed, you’d never guess these tacos are vegetarian. That’s because we’ve combined cumin and chipotle-marinated portobellos with farro to create these warm tortilla-wrapped treats. Topped with a zingy cilantro-lime crema, you’ll be wishing every day was Taco Tuesday with this mushroom tacos recipe.
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Mexican
Servings 6
Calories 374 kcal



  • 1/4 cup olive oil
  • 1 tsp minced garlic
  • 1/2 tsp ground cumin
  • 1/2 tsp sweet paprika
  • 1/4 tsp ground chipotle chile powder
  • 1/4 tsp salt


  • 3 large portobello mushrooms stems removed
  • 2 medium Anaheim chiles
  • 1/2 tsp olive oil
  • salt and pepper
  • 12 corn tortillas
  • 1 1/2 cups cooked farro
  • 1 1/2 cups Black Bean & Corn Salsa (see recipe) or your favorite salsa
  • 1 cup shredded Mexican blend cheese
  • Cilantro-Lime Crema (see recipe)

Cilantro-Lime Crema

  • 1 cup plain Greek yogurt (fat level of choice)
  • 1 tbsp fresh lime juice
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1 tbsp chopped cilantro

Black Bean & Corn Salsa

  • 2 ears fresh corn, shucked or 1 1/2 cups canned or frozen corn
  • 1 can (15 ounces) black beans, rinsed, drained
  • 3/4 cup diced tomato
  • 1/3 cup diced red onion
  • 2 tbsp chopped cilantro
  • 1 tbsp chopped cilantro
  • 1 tbsp fresh lime juice
  • 1/4 tsp salt



  • For marinade, whisk all ingredients in a small bowl until blended.
  • For tacos, place mushroom caps in a large food-safe resealable plastic bag. Add marinade; seal bag and turn several times to coat mushrooms evenly. Marinate at room temperature 10 to 15 minutes.
  • Preheat grill to high. Brush chiles with oil. Season lightly with salt and pepper. Grill chiles, turning once, until just tender and starting to blister, about 7 minutes. Cool slightly. Cut into 1/4-inch-thick strips.
  • Reduce grill setting to medium-high. Remove mushrooms from marinade; discard marinade. Grill mushrooms on lightly oiled grill grid, turning once, until tender, about 10 minutes. Cool slightly. Cut into 1/4-inch thick strips.
  • Heat tortillas one at a time in a pre-heated skillet. Wrap in aluminum foil to keep warm.
  • Spoon 2 tablespoons farro onto each tortilla. Top with mushrooms, chiles, salsa and cheese, dividing evenly. Drizzle with Cilantro-Lime Crema before serving, if desired.

Cilantro-Lime Crema

  • Whisk yogurt, lime juice, sugar and salt in a small bowl until well combined. Fold in cilantro. Cover and refrigerate.

Black Bean & Corn Salsa

  • Preheat grill to high. Grill corn on the cob, turning occasionally, until lightly charred and tender, about 10 minutes. Cool slightly. Cut kernels from cob with a knife.
  • Combine corn and remaining ingredients in a medium bowl; toss mix well.


Recipe courtesy of National Dairy Council. For more recipes, visit www.usdairy.com.
Keyword portobello tacos, vegetarian tacos