Grilled Broccolini and Shiitake Tacos
October 27, 2026
Charred broccolini and shiitakes with garlic, lime, and smoked paprika, folded into warm corn tortillas with avocado and cilantro.
Broccolini and shiitakes take well to high heat: a little oil, garlic, and smoke from paprika, then lime at the table. Corn tortillas keep it in taco territory without a long sauce. For a salsa instead of hot sauce, use Tomatillo Salsa Verde. Other vegetable tacos: Roasted Delicata Squash Tacos and Summer Squash Tacos with Kale Slaw.
CSA tips: No grill? A ripping-hot cast-iron skillet or the broiler works. Thin broccolini can go on the heat as-is; thick stalks benefit from 2 minutes in salted boiling water first, then dry well so they char. Regular broccoli florets or oyster mushrooms can stand in. Leave shiitake stems out of the taco — they are tough — and save them for stock. Extra filling is good over rice the next day (Farro and Roasted Broccolini Bowl with Mushrooms and Sage).
Grilled Broccolini and Shiitake Tacos
A hot grill or broiler until the broccolini picks up char and the mushrooms soften. Season with garlic, smoked paprika, and lime. Build tacos with avocado, cilantro, and a squeeze of lime.
Ingredients
- 1 bunch broccolini, ends trimmed
- 8 ounces shiitake mushrooms, stems removed
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Kosher salt and black pepper
- 8 corn tortillas, warmed
- 1 avocado, sliced
- 1 lime, cut into wedges
- A handful of cilantro leaves
- 2 green onions, thinly sliced (optional)
- Hot sauce, to taste
Method
- Heat a grill, grill pan, or broiler to medium-high. If using a broiler, set a rack about 6 inches from the heat and line a sheet pan with foil.
- Toss the broccolini and shiitakes with olive oil, garlic, smoked paprika, cumin, salt, and pepper until coated.
- Cook in a single layer until the broccolini is tender with browned florets and the mushrooms are browned, 3–5 minutes per side. Pull pieces as they finish; mushrooms usually take a little longer than thin stalks.
- Chop the broccolini into bite-size pieces (florets and stalks). Slice the shiitakes. Taste and add salt or lime.
- Fill warm tortillas with the vegetables, avocado, cilantro, and green onion. Serve with lime wedges and hot sauce.
Similar Recipes
Farro and Roasted Broccolini Bowl with Mushrooms and Sage
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Roasted Delicata Squash Tacos
Roasted delicata, kale, and mushrooms in warm tortillas with a pumpkin cashew cream — Jeanine Donofrio’s vegan fall tacos from Love and Lemons.
Tomatillo Salsa Verde
Roasted tomatillos, serrano, onion, and garlic blended with cilantro and lime — zesty, bright, and so much better than store-bought. From Love and Lemons.
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