Poblano + Portobello Tacos

Hey guys! It’s been a while… My MacBook decided to stop working about a week ago so I have been without a laptop. I tried the whole “working and blogging from my phone” thing, but that didn’t work out very well. I’m definitely the type of person who needs a full screen to work on.

We also finally finished painting our living room and entry way, another reason for being MIA. When we bought our house, it came with every room painted a *very* boring beige color. We decided to go with a nice, crisp, clean white color. It totally makes the entrance and living room seem so much bigger. We also simplified our decor in the living room as well as took some painting and photos down from the wall to clean it up a bit. I gotta say, I’m super happy with it! Photos to follow (eventually – I promise!)

So, now that it’s starting to get a bit sunnier outside and a bit warmer as well, it’s getting closer and closer to BBQ season. I didn’t use a BBQ for these tacos, but if you have access to one, I absolutely recommend grilling all of your veggies instead of broiling them in the oven. Totally up to you, but BBQ-ing will yield you smoky tacos ❤

The sour cream used for this recipe is awesome for other types of meals as well… I made myself a falafel salad last week for lunch and used the sour cream as a dressing – it was gooood. Definitely something I want to make again. Maybe on naan bread next time. Yep, it’s happening.

Enough about falafel… check out these portobello and poblano pepper tacos below. Seems like a lot of steps, but I promise, it’s quick, easy, and painless. Enjoy the BBQ season and don’t forget to #labellesslife if you make this! Would love to hear your feedback ❤





  • 6 soft taco shells – I used flour, but feel free to use corn
  • Cilantro, for topping
  • 1 diced tomato, for topping
  • Pickled red onions (store-bought, or you can pre-make by soaking onions in apple cider vinegar, mustard seed, and some sugar), for topping
  • Vegan sour cream – see below for recipe
  • Avocado sauce – see below for recipe
  • 3 roasted poblano peppers, sliced and seeded, broiled on high until blistered (remove skins)
  • Marinated portobellos – see below for recipe


  • 1 cup cashews (soaked in boiling water for 30 mins)
  • ½ cup filtered water
  • 1 cup peeled and chopped cucumber
  • 1 handful cilantro
  • 2 cloves garlic
  • 1 tbsp rice vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 3 roasted jalapeño peppers, skinned, but not seeded
  • 2 tbsp lemon juice

***Blend all ingredients until smooth



  • 2 avocados
  • 1 handful cilantro
  • 1 tsp salt
  • Juice of ½ lime
  • 1.5 tbsp garlic powder

***Blend all ingredients until smooth



  • 3 portobellos, black stuff scraped out and sliced in thin strips
  • 2 tbsp balsamic vinegar
  • 2 tbsp soy sauce, tamari, or amino acids
  • 1.5 tbsp cumin
  • Fresh cracked pepper



  1. Slice your mushrooms and mix with marinade – set aside while you prep all of the other toppings.
  2. Set broiler to high and roast your poblano peppers and jalapeño peppers – keep an eye on these or they will become too blistered!
  3. While your mushrooms are marinating, blend together your cucumber sour cream (you’ll need the roasted jalapeño peppers for this one!), and the avocado sauce. Set aside for later.
  4. In a pan (preferably cast iron), sear your mushrooms on both sides until nice and crispy on the outside. This should take about 3 minutes on each side.
  5. Once mushrooms are cooked and your poblano peppers are roasted, build your tacos! Don’t forget to add the diced tomatoes, pickled red onion (you can use raw red onion as well, or green onion), and the cilantro!
  6. Enjoy!

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