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Mushroom Asada Tacos
Take your tacos to the next level with a plant-based twist that’s marinated for good measure: Citrus, cilantro, and garlicky goodness unite for a deep flavor profile that complements earthy shiitakes. Serve with homegrown pico de gallo and warm tortillas for a Mexican food night that’s made in heaven.
Featured Seedlings
Last chance
Ingredients
- 1 pound baby portobello mushrooms, quartered
- 1/4 c olive oil
- 1/3 c lime juice
- 1/4 c orange juice
- 2 Tbsp coconut aminos, or soy sauce
- 4 garlic cloves, minced
- 1/4 c fresh cilantro, chopped
- 2 Tbsp garlic chives
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 8 corn or flour tortillas
- 4 ounces shredded jack cheese, or vegan alternative
- 2 Tbsp olive oil
- 1/2 pound Oregon spring tomatoes, chopped (for pico de gallo)
- 1/2 white onion, chopped (for pico de gallo)
- 1 small jalapeño, stems and seeds removed, finely chopped (for pico de gallo)
- 2 Tbsp lime juice (for pico de gallo)
- 1/4 c finely chopped cilantro (for pico de gallo)
- pinch salt (for pico de gallo)
- for topping slice avocado
- for topping shredded romaine
Instructions
Step 1
Clean and quarter mushrooms. In a medium bowl, mix together olive oil, orange juice, lime juice, coconut aminos (or soy sauce), garlic, cilantro, garlic chives, and spices. Add quartered mushrooms to bowl and toss. Cover and place in refrigerator to marinate for 2-3 hours.
Step 2
Make pico de gallo: in a small bowl toss together tomatoes, onions, jalapeno, lime juice, cilantro, and a pinch of salt.
Step 3
Preheat oven to 425 degrees fahrenheit.
Step 4
Pour marinated mushrooms onto sheet tray and bake for 20-25 minutes or until tender, flipping mushrooms halfway through.
Step 5
On a separate sheet tray, lay out tortillas, brushing them with olive oil. Flip tortillas so that oil is facing down and sprinkle dry side with shredded cheese and roasted marinated mushrooms. Fold tortillas closed, pressing together to hold. Bake for 5-8 minutes or until starting to brown. Flip and bake 5 minutes more.
Step 6
Remove tacos from oven and gently open tortilla to top with pico de gallo, avocado and shredded romaine.
