Floyd on Food

From the kitchen of WAC Executive Chef Eric Floyd

Grilled Mushroom Tacos with Salsa Verde

What does WAC Executive Chef Eric Floyd do when he finds a little extra time on his hands? Cook, of course! We asked Eric to share some of his favorite recipes with us. Read more from him in our archives.

“The juicy and flavorful mushrooms make these tacos a wonderful treat,” Eric says. Get cooking and share your version with us on Instagram using @thewacseattle, #homewiththewac, and @chefericfloyd.

Grilled Mushroom Tacos with Salsa Verde

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: About three


  • 1/3 C. canola oil
  • 3 T. balsamic vinegar
  • 1 T. chopped garlic
  • 1 tsp. black pepper


  • 10 large cremini mushrooms (Feel free to substitute your favorite mushrooms)
  • 6 six-inch soft corn or flour tortillas
  • 2 avocados, sliced
  • 2 C. chopped roasted tomatoes
  • 3 C. shredded cabbage
  • 3 radishes, sliced
  • 1 bunch scallions, sliced thin
  • 2 satsuma oranges, for garnish and drizzle
  • 1/4 C. cotija cheese crumbles, for garnish


  • 4 tomatillos, chopped (or 1 C. canned)
  • 1 large poblano chili, seeded and roughly chopped
  • 1 large bunch fresh cilantro, leaves only
  • 1 medium white onion, chopped
  • 3 garlic cloves
  • 3 tsp. organic sugar or agave nectar
  • 1 1/4 tsp. canola oil
  • 1 tsp. pepper
  • 1/2 tsp. salt


Preheat grill or grill pan to high heat.

To make marinade, combine all marinade ingredients in small bowl.

To make tacos, soak mushrooms in marinade for a few minutes. Grill mushrooms 3–5 minutes. Cool until easy to handle and then slice in half.

To make salsa, purée all ingredients in food processor for one minute or until smooth. Pour salsa over mushrooms and let stand 5–10 minutes. Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with radish, scallions, and cotija cheese. Drizzle with satsuma orange juice. Enjoy!

Remember to post your photos (in the kitchen and your final dish!) to Instagram using @thewacseattle, #homewiththewac, and @chefericfloyd.

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