I have an obsession with tacos, and my love for them is deep. Before I became a vegan, my absolute favorite taco was a simple Carne Asada taco with cilantro and white onion. A traditional Asada is made with flank steak. But alas, with those meat-eating days behind me, I’ve searched long and hard for a reasonable substitute. Enter the mighty portobello mushroom.
Mushrooms work great in this Asada because they love to soak up the flavor of a marinade. And flavor they shall have! My first version of this recipe used a whole chipotle pepper that I minced and added to the marinade. As a girl who likes her food spicy, I have to say the heat overshadows the mushrooms’ delicious umami flavor. So I cut back on the heat and kept it simple. This recipe goes down as one of my all-time favorite taco recipes using fresh cilantro leaves, freshly squeezed orange and lime juice, cumin, and chili powder.
If you don’t like cilantro, no worries, you can use epazote, another aromatic herb with notes of oregano, anise, citrus, and mint. You can find it at most Hispanic grocery stores or, of course, on Amazon! You can use a steak portobello mushrooms or I just used some sliced Cremini mushrooms that I already had. I will make these again when the weather warms up and throw some marinated portobellos on the grill! Enjoy!
Yummy Mushroom Asada tacos! I used a pineapple jalapeño salsa as a topper and it was divine!
- 16 oz sliced portobello mushroom caps, or cremini mushrooms, stemmed and cleaned
- 1/2 cup chopped fresh cilantro leaves, or epazote
- 1/3 cup olive oil
- 1/4 cup Tamari, or liquid aminos
- Juice of 1 orange
- Juice of 1 lime
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- Kosher salt and freshly ground black pepper, to taste
- Whisk cilantro, orange juice, lime juice, aminos, olive oil, garlic, chili powder, cumin, oregano, salt, and pepper in a large bowl or shallow dish to combine.
- Add the mushrooms and gently toss until they’re fully coated. Marinate in the refrigerator for at least 30 minutes to an hour. (These can be made up to 24 hours ahead). Give the mushrooms a good toss every 10 to 15 minutes.
- With a slotted spoon, remove mushrooms and reserve 1 cup of the marinade.
- Heat a cast-iron or other large non-stick skillet over medium-high heat. When the pan is heated, add olive oil. Once the oil is shimmering, 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, about 10 minutes.
- While the mushrooms are sautéing, warm the tortillas on a comal or other small non-stick skillet on the stovetop. Once tortillas are warmed and slightly browned, cover with a paper towel and place on a baking sheet in a low oven, or use the “warm hold” feature on the microwave.
- When most of the moisture has evaporated, add 1/2 cup of the marinade and stir. Continue to cook and repeat with remaining marinade, stirring often for another 5 to 10 minutes. The mushrooms should be caramelized and slightly crisped around the edges.
- Serve on warm tortillas and top with salsa, cilantro.