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A Night Under The Redwood + Vegan Portobello Tacos

Today’s post is guest written by Seana of The Bohemian Blonde. She’s prepared a video that features her travels, and a delicious recipe for vegan portobello tacos. Amazing!

Looking back on this day last week, we were driving through the redwoods and following our GPS to a location deep in the woods. Needless to say, it brought us to the wrong location. We ended up in front yard of a very angry man and with the blink of an eye, we high tailed out of there passing a community of strange campers. It’s interesting though, our senses were telling us the entire time “this isn’t right” yet we trusted the GPS and that perhaps we were wrong? Funny how that happens and yet we tune it out.

The next day we drove into Big Basin Redwood State Park and experienced feeling mighty small between the cinnamon and clove scented trees. We were among the nearly 6 total people in the park. (If you go, go during the week) The only thing we could near was the rustling of squirrels and the occasional bird swooping down to see if we had any trail mix.

Dinner was easy portobello tacos as the ingredients travel extremely well in the back of our Jeep. Check it out!


+ 4 large portobello mushroom caps (remove the stems)

+ 1 package of spinach green tortillas from Trader Joes

+ 1 large ripe avocado, sliced

+ 1/4 cup organic chopped cilantro

+ 1 Tbsp  extra virgin olive oil

+ homemade Boho Blonde pico salsa*

+ homemade Boho Blonde taco seasoning*


 + 2 medium tomatoes

+ 1 small onion

+ 1 small jalapeño

+ 1/4 cup cilantro

+ 1 Tbsp of lime juice

+ 1 pinch of pink Himalayan sea salt

 Finely chop the tomato, onion, jalapeño and cilantro and add to a small bowl, Add in the lime juice (more if you’d like) and sprinkle with sea salt.

Add to fridge while preparing the other items.


 (you will have extra left over….score!)

+ 1 Tbsp organic chili powder

+ 1 1/2 tsp organic cumin

+ 1 1/2 tsp organic paprika

+ 1 tsp organic oregano

+ 1 tsp pink salt

+ 1/2 tsp organic garlic powder

+ 1/2 tsp organic onion powder

+ 1/4 tsp organic cayenne pepper


1. Preheat  oven to 400°F.

2. Prepare your Boho Blonde Pico and Taco Seasoning while oven heats up. Once that’s done,  move onto step #3

3. Line a large pan with parchment paper

4. Slice the portobello mushroom caps into long, thin strips (cut bigger if you like a more “meaty” taste)

5. Once cut, add to a large  mixing bowl along with the olive oil, and toss until the mushrooms are evenly coated with oil.

6. Lay the mushroom strips out on the prepared baking sheet, and sprinkle evenly with a few generous pinches of the Boho Blonde Taco seasoning

7. Bake for 10-14 minutes, until the mushrooms are cooked through and soft.

8. To assemble the tacos, laying down the tortilla first, portobello mushrooms next, add your toppings!

Additional toppings could be:

+ Corn salsa

+ Plain green yogurt

+ Chipotle hot sauce

+ Jalapeños

+ Beans

… have fun and get creative!

Get the intention deck here.

Seana The Bohemian BlondeSeana is a Health + Wellness Coach who believes in living a powerful life where you are the driver of your destiny. She shares clean eating ideas, workouts, meditations, holistic wellbeing and more on her blog, The Bohemian Blonde, and currently helps over 200+ members in an online community called Motivated Mavens.

The post A Night Under The Redwood + Vegan Portobello Tacos appeared first on Tiny Devotions.

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