Ingredients

• 4 large portobello mushroom caps, stems and gills removed
• 3 Tbsp. olive oil
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• ¾ tsp. ground cumin
• ½ tsp. black pepper
• ¾ tsp. salt, divided
• 2 ripe avocados
• 1 cup shredded red cabbage
• 1 tsp. lime zest, plus 1 Tbsp. fresh lime juice
• 6 corn tortillas, warmed
• Optional garnish: shaved radish

Instructions

1. Slice mushroom caps in half and place in a wide-rimmed bowl. Combine oil, paprika, garlic powder, cumin, and black pepper in a small bowl. Brush mushrooms with oil-spice mixture, and let sit 15 minutes.

2. Next, heat a greased grill or grill pan over medium-high heat. Add mushrooms (in batches, if necessary, to avoid over-crowding). Cook 3 to 4 minutes, undisturbed, until grill marks appear, flip and cook 2 more minutes. Season with ½ tsp. of the salt, transfer to a cutting board, and slice into strips.

3. Mash avocados in a bowl with ¼ tsp. salt, lime zest, and juice; set aside.

4. To assemble tacos, spread avocado evenly on tortillas and top with mushrooms and red cabbage. Garnish with radishes and jalapeños, if desired.