📍 Where this dish comes from: Mexico City · Angel of Independence
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 290kcal
Ingredients
- 3/4 lb skirt steak 12 oz; sub: flank steak or sirloin strips
- 4 large portobello mushroom caps stems removed; sub: thick zucchini boats or bell pepper halves
- 2 poblano peppers sub: Anaheim or green bell pepper
- 2 tbsp avocado oil sub: olive oil or melted ghee
- 2 tbsp lime juice sub: apple cider vinegar
- 2 garlic cloves minced; sub: 1/2 tsp garlic powder
- 1 tsp ground cumin sub: smoked paprika
- Salt & pepper to taste
- Garnish: chopped cilantro diced onion, sliced avocado; sub: crumbled queso fresco or jalapeño for heat
Instructions
- Marinate the steak, 15 min: Whisk oil, lime juice, garlic, cumin, salt, and pepper. Coat steak well and let sit at room temp for 15 minutes.
- Prep the veggies: Slice poblanos in half lengthwise, remove seeds. Brush mushrooms and poblanos with oil and season lightly with salt.
- Grill it all: Heat grill to medium-high. Grill steak 3–4 min per side, and grill mushrooms and poblanos until lightly charred, 5–6 minutes total.
- Assemble the tacos: Slice steak thinly against the grain. Place steak strips and poblano slices into each grilled mushroom cap. Top with your choice of garnish.
Nutrition
Serving: 1serving | Calories: 290kcal | Protein: 24g | Fat: 19g
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About This Dish
A bold keto twist on carne asada tacos — this recipe swaps traditional tortillas for grilled portobello caps that hold smoky, savory fillings like nature’s own taco shells.
Health Benefits
- Portobello caps replace the tortilla, keeping this dish low-carb.
- Skirt steak provides the protein and fat that make this dish filling.
Pairs Well With
- Nopales, Radish & Queso Fresco Salad
- Cheesy Jalapeño Cauliflower Bake