Spicy portobello, chickpeas and lacto-fermented radish tacos

Spicy portobello, chickpeas and lacto-fermented radish tacos

These vegan portobello tacos are bursting with flavor! Made with oven-roasted portobello mushrooms in a delicious marinade and topped with their cilantro guacamole and lacto-fermented radish topping, they're packed with nutrients and flavor! 

Hearty, colorful, crunchy and spicy, these vegan tacos are a perfect meal on those sunny days!


Prep Time: 10
Cooking time: 20
Total time: 30 minutes

For 2 people 


Spicy portobello, chickpeas and lacto-fermented radish tacos



2 very large portobello mushrooms
1 red bell pepper 
½ an onion - optional
1,5 cup of Chickpeas cooked, rinsed and drained
Corn tortillas



Chopped coriander
Guacamole with coriander
Lacto-fermented radishes
sliced ​​hot peppers


Spicy marinade

1 tablespoon oil
2 tablespoons of sambal oalek sauce
1 gousse d'ail hachée 
½ teaspoon of cumin
½ teaspoon of coriander
salt to taste


Guacamole with coriander 

3 ripe avocados
Juice of 2 limes
30 ml (2 tbsp.) Chopped cilantro
1/2 red pepper cut into small cubes
30 ml (2 tbsp.) Olive oil




  1. Preheat the oven to 425F
  2. Cut the portobello into ½ inch thick wedges and slice the pepper into ½ thick strips. Cut the onion into ½ inch thick rings or half moons.
  3. Place everything on a baking sheet lined with sheets of parchment paper.
  4. Combine the ingredients for the marinade in a small bowl.
  5. Generously brush both sides of the mushrooms with the marinade, then lightly the red pepper and onion.
  6. Roast 20 minutes or until the portobello is fork tender.
  7. While cooking, heat the chickpeas in a pot of boiling water.
  8. Remove pits and skin from avocados. Cut them roughly.
  9. Mix them in a food processor with the lime juice, cilantro, pepper, olive oil and ground pepper.
  10. When ready to serve, reheat the tortillas in the oven for about 1 minute and garnish generously with hot chickpeas.
  11. Divide the spicy portobellos, peppers and onions among the tortillas.
  12. Garnish with gacamole, cilantro and lacto-fermented radish.


Serve with a green salad.



Bon appétit!


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  • Caroline Bisaillon
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