Description
Make savory, flavorful vegetarian tacos using chipotle-marinated portobello mushrooms. This recipe includes a simple avocado crema and quick pickled onions for topping.
Ingredients
Scale
- 4 large portobello mushroom caps, stems removed
- 2 tablespoons olive oil
- 1 tablespoon adobo sauce from canned chipotles in adobo
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 12 small corn or flour tortillas
- 1 ripe avocado
- 1/4 cup plain Greek yogurt or vegan sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon salt (for crema)
- 1/2 red onion, thinly sliced
- 1/4 cup white vinegar
- 1/2 teaspoon sugar
- 1/4 cup water
- Fresh cilantro, chopped (for garnish)
Instructions
- Slice the portobello caps into 1/4-inch thick strips.
- In a bowl, whisk together the olive oil, adobo sauce, smoked paprika, cumin, and salt. Add the mushroom strips and toss to coat completely. Let marinate for at least 15 minutes.
- While mushrooms marinate, prepare the pickled onions: Combine the sliced red onion, white vinegar, sugar, and water in a small jar or bowl. Stir well and set aside to pickle for at least 20 minutes.
- Prepare the avocado crema: Combine the avocado, yogurt (or sour cream), lime juice, and salt in a food processor or blender. Blend until completely smooth. Add a teaspoon of water if the mixture is too thick.
- Cook the mushrooms: Heat a large skillet over medium-high heat. Add the marinated mushrooms in a single layer (cook in batches if necessary). Cook for 4 to 6 minutes per side until tender and slightly charred. Remove from heat.
- Warm the tortillas according to package directions, either in a dry skillet or wrapped in a damp paper towel in the microwave.
- Assemble the tacos: Fill each warm tortilla with the cooked chipotle mushrooms. Top with a drizzle of avocado crema and a few pickled red onions. Garnish with fresh cilantro.
Notes
- You can substitute portobellos with cremini or oyster mushrooms, adjusting the cooking time as needed.
- For extra heat, add a pinch of cayenne pepper to the mushroom marinade.
- If you prefer a thinner crema, add more lime juice or water until you reach your desired consistency.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 8
- Protein: 12
- Cholesterol: 5