Chili-Rubbed Portobello Tacos with Cilantro-Jalapeño Crema (Gluten-Free)

27th August 2012

Chili-Rubbed Portobello Tacos with Cilantro-Jalapeño Crema


We used So Delicious Dairy Free’s Plain Greek Cultured Coconut Milk Yogurt for the Cilantro-Jalapeño Crema as a dressing for the amazing chili-rubbed portobello tacos with Dr. Don’s homemade Mexican rice and fresh pico de gallo. It’s both VEGAN and GLUTEN-FREE. It’s always exciting for us to make something GLUTEN-FREE!

Vegan Cilantro-Jalapeño Crema

Cilantro-Jalapeño Crema (Gluten-Free)

Yield: about 2¼ cups


18-ounce So Delicious Plain Cultured Coconut Milk Yogurts (or any thick vegan yogurts) or 2 cups avocado, chopped
1½ tablespoons white vinegar or fresh lime juice
1 jalapeño, rinsed and stemmed
1 large garlic clove, peeled
½ cup lightly packed cilantro
¼ teaspoon freshly ground pepper
2 tablespoons water (optional if the sauce is too thick)
Salt to taste


In a blender or food processor, combine all ingredients, witholding a small portion of the yogurt to allow for adjustments if the sauce is too spicy. Whirl until smooth.

Add salt to taste. Add water if the sauce is too thick. If too spicy, add more yogurt or avocado. If too runny, add more yogurt or avocado.

Place in refrigerator, ideally, for one hour or more before serving.

Pico De Gallo

Yield: about 3 cups


1 cup cilantro, finely chopped
1/4 jumbo white onion, finely diced
4 small tomatoes, diced
2 small green jalapeños, seeded, cut into short strips and snipped into small pieces
2 garlic cloves, finely minced
Fleur del sel or kosher salt to taste
2 tablespoons lime juice


In a medium bowl, mix cilantro, white onion and tomatoes.

Make sure there are some seeds from green jalapeños for a bit of heat and flavor. Add finely diced jalapeños to the mix. Mix together.

Add minced garlic cloves, mix.

Add Fleur del Sel to taste and lime juice

Place in refrigedrator for up to few hours.

Gluten-Free Corn Tortilla

Gluten-Free Corn Tortilla


2 cups corn masa (gluten-free, i.e., masa harina)
1 1/2 to 1 3/4 cups warm water
1/4 teaspoon salt


In a large bowl, combine Masa, Salt and 1 1/2 cups of water. Mix in and let sit for 5 minutes.

Begin working the masa with your hands to create the dough. Work the dough for several minutes as if you were kneading bread dough. If the dough seems too dry, add a little more warm water.

Take a piece of the masa dough and form it into a ball the size of a ping pong ball.

Take two pieces of plastic wrap and place them on the surfaces of the tortilla press. Place the masa ball in the center. Gently close the press and press down, until the dough has spread to a diameter of 6 inches.

At high heat, heat a griddle or large skillet. Cook the tortilla on the hot pan for a minute on each side until it is lightly toasted and/or revealing little air pockets.

Remove the tortillas and keep them warm in a tortilla warmer.

I am sharing Doni’s father’s amazing recipes for chili-rubbed portobello and homemade Mexican rice. Both are gluten-free and vegan. You can use tofu and seitan for the chili-rub spices if you prefer not to use portobello in your dish.

Gluten-Free Chili-Rubbed Portobello


6 ounces sliced portobello mushroom or 1 large portobello mushroom cap, sliced 1/2 inch thick
6 tablespoons chili powder
4 tablespoons vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
2 whole garlic cloves
1 dried bay leaf, crushed into pieces


In a large bowl, mix chili powder, oil, pepper, salt, garlic powder, cayenne, cumin, cloves and bay leaf.

Add sliced portobello mushrooms to the bowl, and generously coat them in the marinade. Cover and chill at least 1 hour, stirring occasionally.

Place a wire rack over a foil-lined 9? x 13? pan. Spread the marinated portobello mushrooms out on the rack. Discard the excess marinade mix.

Place the mushrooms in the oven approximately 5 inches from heat/broiler and broil for 5 minutes on the high setting.

Don's Homemade Mexican Rice


3 1/2 cups canned diced tomatoes
1/4 jumbo white onion, finely diced
3 tablespoons sunflower oil
4 garlic cloves, minced
1 1/2 cups long grain rice
1 tablespoon ground cumin
2 tablespoons gluten-free vegetable bouillion (i.e., Organic Gourmet Vegetable Bouillon)


At medium heat, add sunflower oil and chopped onions in a large skillet with a lid. Saute for a minute.

Add uncooked rice, stir for 30 seconds to a minute.

Add minced garlic, stir.

Add diced tomatoes, ground cumin, and bouillion. Stir. Add salt if it tastes too acidic.

Cover with lid, let it cook at medium heat for 25 minutes.

Uncover, stir, fold rice to keep from sticking to the pan.

Cover again at low heat for 3 minutes. Serve.

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