Low Carb Poblano Mushroom Tacos

These poblano mushroom tacos are cooked on the grill and served with a delicious avocado crema! Low carb and keto friendly recipe.

This post may contain affiliate links.

The sun is shining and it's grilling time! As much as I love pretty much any meat from the grill, here's an unusual (for me!) vegetarian recipe! The poblanos and mushrooms are cooked whole - so no need for a basket or skewers. Just let them cook, slice them up, and load up a tortilla! 

I've finished everything with a seriously easy avocado crema - which is a perfect match for the smoky vegetables!

Check out all my low carb summer recipes!

How to Make Low Carb Poblano Mushroom Tacos

Preheat the grill to a medium temperature. Add the portabella mushrooms and poblanos, and brush them with a little olive oil.

While the vegetables are cooking, prepare the avocado crema. Combine a ripe avocado, sour cream, fresh cilantro, lime juice, salt and pepper in a food processor. Blend until smooth, then check for seasoning and add more if required.

Transfer to a serving bowl, cover, and keep in the fridge until required. 

Turn the veggies half way through cooking. The skin of the poblanos will blacken, and that's OK.

When the vegetables are cooked, remove from the grill.

Slice the mushrooms. Remove the majority of the blackened skin from the poblanos, remove the stem and seeds, then slice.

Warm some low carb tortillas (they only need a few seconds in the microwave or you can put them on the grill for a minute), and then load them up with the mushrooms and poblanos. Finish with some avocado crema and some fresh cilantro leaves. 

Or you could let everyone make their own soft tacos!

You could also add some cheese like cojita or queso fresco, jalapeño wheels, cooked chicken, or chipotle powder!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Poblano and Mushroom Tacos

5 from 1 vote

These poblano and mushroom tacos are cooked on the grill and served with a delicious avocado crema!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Makes: 4 Tacos

Net Carbs: 8

Calories: 225

Ingredients Equipment Method Nutrition Notes

Ingredients

 

• 2 portabella mushrooms
• 2 poblano peppers
• 1 tbs olive oil
• 1 ripe avocado
• ¼ cup sour cream
• ½ cup fresh cilantro
• 1 teaspoon lime juice
• salt and pepper
• 4 low carb tortillas
• extra cilantro to garnish

Equipment

• Mission Carb Balance Soft Flour Tortillas - 4g net carbs
• Hamilton Beach 10-Cup Food Processor 

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Preheat the grill to a medium temperature.
2. Add the mushrooms and poblanos, and brush them with a little olive oil.
3. While the vegetables are cooking, prepare the avocado crema. Combine the avocado, sour cream, cilantro, lime juice, salt and pepper in a food processor. Blend until smooth, then check for seasoning and add more if required. Transfer to a serving bowl, cover, and keep in the fridge until required. 
4. Turn the veggies half way through cooking. When the vegetables are cooked, remove from the grill.
5. Slice the mushrooms. Remove the majority of the blackened skin from the poblanos, remove the stem and seeds, then slice.
6. Warm some low carb tortillas (they only need a few seconds in the microwave or a minute on the grill), and then load them up with the mushrooms and poblanos. Finish with a few spoonfuls of avocado crema and some fresh cilantro leaves. 

Nutrition

Serving: 1TacoCalories: 225kcalCarbohydrates: 27gProtein: 7.6gFat: 17gSaturated Fat: 4gTrans Fat: 0.1gCholesterol: 8.5mgSodium: 796mgFiber: 19gSugar: 3gNet Carbs: 8g

Notes

8g net carbs per loaded taco, based on using tortillas with 4g net carb count each.

Tried this recipe?

Let us know how it was!

Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.