August 1, 2024
Mushroom Asada Tacos
These Mushroom Asada Tacos are super easy, but pack BIG flavor! Meaty mushrooms are marinated and simmered until perfectly caramelized and juicy. Pair with onions, cilantro, and a squeeze of fresh lime for the perfect summer meal!
Table of Contents
Inspiration for Mushroom Asada Tacos Step-by-step instructions tips and faqsMushroom Asada Tacos
Looking for a delicious and easy-to-make vegan taco recipe that packs a punch of flavor? These vegan mushroom asada tacos are the answer! Marinated portobello mushrooms are cooked to perfection and paired with fresh cilantro, onions, and a squeeze of lime for a mouthwatering meal that’s perfect for summer. Whether you’re vegan or just looking to try something new, these tacos are sure to become a favorite!
Inspiration for Mushroom Asada Tacos
“Asada” is a Spanish term that translates to “grilled” or “roasted” in English. It is most commonly associated with “Carne Asada,” a traditional Mexican dish made with grilled and marinated beef. Carne Asada is typically marinated in a mixture of citrus juices, garlic, cilantro, and spices, then grilled to perfection. The dish is beloved for its bold flavors and is often served in tacos, burritos, or as a main dish with sides like rice and beans.
These mushroom asada tacos draw inspiration from this traditional Mexican favorite by using a similar marinade to infuse the mushrooms with rich, savory flavors. By using portobello mushrooms, we create a plant-based alternative that mimics the meaty texture of beef. The marinade, made with fresh cilantro, orange juice, soy sauce, lime juice, and chipotles in adobo, provides the same zesty and smoky notes found in traditional Carne Asada.
How to Make Mushroom Asada Tacos
for grilling and/or baking instructions, please see the “TIPS and FAQs” section of this blog post
1. Marinate the Mushrooms
In a large bowl or zip-top bag, combine cilantro, orange juice, soy sauce, lime juice, 1/4 cup olive oil, garlic, chipotles, cumin, Mexican oregano, and salt. Add the mushrooms and toss until fully coated. Refrigerate for at least 2 hours, preferably 3 to 4 hours.
2. Prepare the Mushrooms:
Drain the mushrooms, reserving 1 cup of the marinade. Heat 2 teaspoons of oil in a large nonstick sauté pan over medium-high heat. Add mushrooms in an even layer and cook, undisturbed, for 6 to 8 minutes until most of the moisture has evaporated.Warm the tortillas in the microwave or over the stovetop.
3. Cook with the Marinade:
Add ½ cup of the reserved marinade to the pan and cook, stirring, until mostly evaporated, about 2 to 3 minutes.Add the remaining ½ cup of marinade and cook, stirring often, until mushrooms caramelize slightly, about 4 to 6 minutes.
4. Assemble and Enjoy!
Place a few spoonfuls of mushrooms on each warmed tortilla. Top with minced white onion, pickled red onion, and cilantro. Serve with fresh lime wedges and enjoy!
Tips and FAQs
- Marinating Time: For the best flavor, marinate the mushrooms for at least 3 to 4 hours, but overnight is ideal.
- Uniform Slicing: Slice the mushrooms uniformly to ensure even cooking.
- High Heat: When sautéing, use medium-high to high heat to achieve a nice caramelization on the mushrooms.
- Tortilla Warming: For the best texture and flavor, warm tortillas over an open flame or in a dry skillet until slightly charred.
Alternate Cooking Directions:
Baking: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread the marinated mushroom slices and reserved marinade in a single layer on the baking sheet. Bake for 20 to 25 minutes, stirring halfway through, until the mushrooms are tender and slightly caramelized. Optionally, broil for the last 2-3 minutes to achieve additional caramelization.
Grilling: Preheat your grill to medium-high heat. Marinate the mushrooms whole instead of slicing them. Place the whole marinated mushrooms directly on the grill grates. Grill for 5-7 minutes on each side, brushing the mushrooms occasionally with the reserved marinade, until the mushrooms are tender and have grill marks. Remove from the grill, let them cool slightly, then slice and assemble the tacos as directed.
Can I Use a Different Type of Mushroom?
Yes, other meaty mushrooms like cremini or shiitake can be used, but portobellos are recommended for their size and texture.
Can I Make This Recipe Ahead of Time?
Yes, you can marinate the mushrooms up to a day in advance and cook them when ready to serve. The cooked mushrooms can also be stored in the refrigerator for up to 3 days.
Taco Night Just Got a Whole Lot Tastier
These mushroom asada tacos are a flavorful and satisfying plant-based alternative to traditional carne asada tacos. The zesty marinade and perfectly cooked mushrooms provide a delicious and healthy option for taco lovers! Try this recipe for your next meal and enjoy a taste of Mexican-inspired cuisine with a vegan twist! Don’t forget to snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Mushroom Asada Tacos
Ingredients
Marinade and Mushrooms:
- 1 cup roughly chopped fresh cilantro
- ½ cup orange juice
- 6 TBS low-sodium soy sauce, or tamari if gluten-free
- ¼ cup fresh lime juice
- ¼ cup extra virgin olive oil
- 6 cloves fresh minced garlic
- 2 TBS chopped chipotles in adobo sauce, minced
- 2 tsp ground cumin
- 2 tsp dried Mexican oregano
- 1 teaspoon kosher salt
- 2 pounds portobello mushrooms, stems and gills removed, and thinly sliced
Tacos:
- 2 teaspoons extra virgin olive oil
- 10 to 12 6-inch corn tortillas
- Minced white onion, for serving
- Pickled red onions, for serving, optional
- Roughly chopped cilantro, for serving
- Hot sauce or salsa, for serving, optional
- Fresh lime wedges, for serving
Instructions
- Place the cilantro, orange juice, soy sauce, lime juice, olive oil, chipotles, cumin, and Mexican oregano, in a large bowl (preferably one with a lid) or zip-top bag and mix to combine. Add the mushrooms and gently toss until they’re fully coated. Set in the refrigerate to marinate for at least 2 hours, preferably 3 to 4 hours.
- Drain the mushrooms, reserving 1 cup of the marinade.
- Place the oil in a large nonstick sauté pan over medium-high heat. Once the oil is hot, place the mushrooms in an even layer and cook, making sure not to touch them, until most of the moisture has cooked out of them, 6 to 8 minutes.
- While the mushrooms are sautéing, warm the tortillas in the microwave or over the stovetop.
- Next, add ½ cup of the reserved marinade to the pan with the mushrooms and continue to cook, while stirring, until most of the marinade has evaporated, 2 to 3 minutes. Add the remaining ½ cup of marinade to the skillet and continue to cook, stirring often, until they start to slightly caramelize, 4 to 6 minutes.
- To serve, place a few spoonfuls of the mushrooms on warmed corn tortilla and top with minced white onion, pickled red onion, and cilantro. Serve with fresh lime wedges and enjoy!
Notes
