Grilled Portobello & Poblano Tacos with Cotija Crema
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 3 Portobello Mushrooms, finely chopped
  • 500g high quality ground beef
  • 1 small onion, finely diced
  • 2 cloves garlic, finely minced
  • ¼ tsp paprika
  • ½ tsp cumin
  • 12 Small Flour TortillasCotija Crema
  • ¼ cup mayonnaise
  • ¼ cup sour cream or crème fraiche
  • ½ cup finely crumbled cotija or feta cheese, plus more for serving
  • ½ teaspoon ancho or guajillo chili powder, plus more for serving
  • 1 medium clove garlic, finely mincedOther Toppings:
  • Corn
  • Avocados
  • Salsa
  • Sliced radishes
  • Cilantro
  • Limes, for a fresh burst right before serving!
  1. Heat an oiled, large deep skillet to medium high heat and add in the onion. Let them soften, about 2 minutes and then add garlic, paprika, cumin and cook for another 2 minutes. Add the beef and mushrooms to the onion mixture and cook until the beef has browned. Salt as needed.
  2. Make the Cotija Crema: combine mayonnaise, sour cream, cheese, garlic and chili powder in a large bowl. Stir until combined and set aside.
  3. Wrap the pile of flour tortillas in foil paper and warm them in your oven (I warm my tortilla for 6 minutes at 350 degrees F).
  4. Create your taco: Add the beef and mushroom mixture to the centre of your tortilla. Add desired toppings. Top with the cotija crema and enjoy!
Recipe by Daily Tiramisu at