Grilled Portobello Mushroom Tacos

Step 1

over medium heat.

Step 2

or plastic bag, add balsamic vinegar, juice of 1/2 lime, chili powder, cumin, garlic powder, paprika, salt and pepper; stir to combine.

Step 3

; toss to coat mushrooms. Let them sit for at least 15 minutes, flipping and stirring the mushroom caps.

Step 4

Remove corn husks. Using a grill pan, grill corn and bell peppers until browned, about 10-15 minutes. Rotate corn to brown on all sides. (If you don’t have a grill, sauté peppers until tender and browned, about 10 minutes. Place corn on a baking sheet, broil for 5 minutes, flip, then broil for 5 more minutes.)

Step 5

, or a skillet. Cook for 10-15 minutes, until browned.

Step 6

to prepare for serving.

Step 7

When the vegetables are fully cooked, remove from grill or skillet. Slice mushrooms thinly. Cut corn off the cob. Place all vegetables on a serving plate.

Step 8

by placing a tortilla on a plate and adding mushrooms, bell peppers, corn, black beans, cabbage, and kimchi. Top with jalapeño slices, a squeeze of remaining lime juice, and a sprinkle of cilantro.