Asada Mushroom Tacos

Asada Mushroom Tacos

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!


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Asada Mushroom Tacos

  • Author: Stephanie Bosch
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 4 Tacos 1x

Description

Yummy Mushroom Asada tacos!   I used a pineapple jalapeño salsa as a topper and it was divine! 


Ingredients

Scale
  • 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

Instructions

Marinade:

  • 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. 

Raw Walnut Collard Tacos with Spicy Cashew Queso

Raw Walnut Collard Tacos with Spicy Cashew Queso

I love tacos. I could eat them every day, and in every way you could imagine—cauliflower tacos, jackfruit tacos, portobello tacos, black bean tacos, refried bean tacos…you feelin’ me? But my favorite may be these Raw Walnut Tacos. They are super easy to make and super healthy. They are also great because you probably already have everything you need to make them. If you don’t have walnuts or want to be nut-free, don’t worry. You can also use sunflower seeds. I like to use this taco meat for my Hot Tamale Pie as well!

The cashew queso is also a favorite. It’s a concentrate, so you can take 1/4 cup of the cheese sauce, add 1 cup of water, and voila! Heat it in 30-second increments, and this recipe will make a total of 4 cups of cheese sauce!


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Raw Walnut Collard Tacos with Spicy Cashew Queso

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Total Time: 20
  • Yield: 2 cups 1x
  • Diet: Vegan

Ingredients

Scale

 

Soak sun-dried tomatoes in warm water for 15 minutes, then drain. 

Taco Meat:

  • 2 cups raw walnuts
  • 1/2 cup dry packed sun-dried tomatoes, soaked, then minced
  • 1 clove garlic, minced
  • 1 tablespoons lemon juice
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon tamari, or liquid aminos

Cashew Queso:

  • 1 1/2 cups raw unsalted cashews
  • 8 oz. water
  • 1 chipotle chili in adobo
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt

Tacos:

  • Collard greens, washed**  (see note)
  • Avocados, quartered lengthwise, pit removed, skins removed, and thinly sliced
  • Tomatoes, small diced
  • Onion, minced
  • Jalapeños, sliced (optional)

Instructions

Taco Meat:

  1. In a food processor, add walnuts, garlic, and spices.  Pulse until walnuts have broken down into small pieces, careful not to over process. 
  2. Add tamari and lemon juice, and soaked sun-dried tomatoes. Pulse until combined.  
  3. Taste for seasoning.  

Cashew Queso:

  1. Add cashews* and all other ingredients to blender and blend on high speed until the nuts are completely broken down, about 2 minutes. 

Tacos:

  1. Wash collard green leaves cut off the large stems at the base. Carefully use a knife to thinly shave the stem at the base.
  2. Layer taco meat on top of collard, add avocados, onions, tomatoes, jalapeños, if using, and cashew queso.  
  3. Give each taco a squeeze of lime juice. 
  4. Enjoy! 
  5.  

 


Notes

*If you do not have a high-speed blender like a Vitamix, be sure to either boil the cashews for about 10 minutes and drain, or soak cashews for at least 6-8 hours, preferably over night. 

**

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