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Asada Mushroom Tacos with Lime Smashed Avocado.
And pineapple salsa too, because you know me, I love my fruity salsa.
Today marks the start of my Cinco de Mayo recipes. I know this may sound a little odd, but Cinco de Mayo is one of my favorite food days of the year. If I’m being honest, it totally beats out Thanksgiving. I know, that’s crazy, and I LOVE Thanksgiving so much, but generally speaking I just prefer a good taco over a roasted turkey. I did say food day, not holiday, and that’s just me…
Come Thanksgiving Day I’ll probably change my tune, but these are my thoughts as of right now.
Anyway, these mushroom tacos are quite possibly the best tacos I’ve ever had. Now I realize I say everything is the best, but for my personal taste buds, these tacos are the best I’ve ever had. I love anything veggie filled, slathered with avocado, and topped with fruit, so these are just my kind of flavors.
I LOVE them.
Hey, these tacos are the good for us kind of tacos, they’re full of veggies and healthy things, so there could be worse things to love, you know?
You guys are always asking where I get my recipe inspiration, so here’s today’s story. Do you guys remember this past summer when my family and I traveled to Mexico? We went to Puerto Vallarta for a week or so, and while we were there I had a meal that consisted of grilled mushrooms, pineapple, and an avocado sauce. It was so simple, but my favorite meal of the whole trip. While, you know besides the mass amounts of guacamole and fresh fruit that I consumed. I could live off of avocados and fruit. It’s true, I could.
Moving on…
We ate a ton of delicious meals while in Mexico, but to me, it was the veggie dishes that really stood out. I hadn’t thought about my mushroom meal since leaving Mexico, but in brainstorming ideas for Cinco de Mayo, I thought back to our Mexico trip and I immediately thought about how delicious a taco filling similar to that mushroom dish would be. So I set out to make veggie filled tacos, and here I am sharing them with you today.
And I am very excited about it.
For the mushrooms, I really wanted them to mimic the flavors of a classic Carne Asada style taco. SO, I used the seasoning from this asada recipe and tossed it together with the mushrooms. It’s a little chipotle, lots of orange, and a little garlic. If time allows, I would marinate the mushrooms for a few hours prior to grilling, to really give them the best flavor. If you don’t have access to a grill or grill pan right now, the mushrooms can also be roasted. Either way is delicious.
So that’s the mushrooms. Next comes the avocado. I’m one of those people who when it comes to avocado, believes in simplicity. Like a little flaky Maldon sea salt is really all they need. Maybe some lime, but the salt is where it’s at for me. It lets the flavors of the avocado shine. Just go with me on this one.
Then comes the pineapple. It’s your basic pineapple salsa, but man is it good, and especially with the mushrooms.
Put everything together and you’ll have yourself the perfect taco, that just so happens to be vegetarian and vegan. Although, I will admit that the vegan thing was completely by mistake. I meant to include cheese in these tacos, but forgot to add it when taking the photos.
Don’t worry, I added it after the fact. I’ll let you decide on cheese or no cheese. But my personal opinion…choose to add the cheese for crying out loud. K. Cool. Good.
Watch the How To Video:
Asada Mushroom Tacos with Lime Smashed Avocado
Servings: 6 tacos
Calories Per Serving: 312 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 portobello mushroom caps, halved
- 1/4 cup extra virgin olive oil
- 1/3 cup orange juice
- 4 cloves garlic, minced or grated
- 1 chipotle pepper in adobo, chopped (or 2 teaspoons chili powder)
- 1 teaspoon smoked paprika
- juice of 2 limes
- 1/2 cup fresh cilantro, roughly chopped
- corn or flour tortillas, warmed
Salted Lime Avocado
- 2 avocados, mashed
- juice and zest of 1 lime
- Maldon sea salt
Pineapple Salsa
- 1/2 of a small pineapple, cubed
- 1 jalapeño, seeded and chopped
- juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- crumbled feta or cotija cheese, for serving (optional)
Instructions
- 1. Add the mushrooms to a ziplock bag. Next add the olive oil, orange juice, garlic, chipotle peppers, paprika, lime juice, cilantro, and a large pinch of salt. Seal the bag and marinate 10 minutes or in the fridge up to overnight. 2. Meanwhile, stir together the avocado, lime juice and zest, and a pinch of salt. 3. To make the salsa. In a bowl, combine the pineapple, jalapeño, lime juice, cilantro, and a pinch of salt.4. Preheat your grill or grill pan to high. Remove the mushrooms from the marinade and sear for 5 minutes, flip and sear another 5 minutes or until lightly charred on both sides. Slice into strips.5. Spread the avocado onto the warmed taco shells, and top with the mushrooms, salsa, and cheese. Enjoy!
Tomorrow…something a little more sweet to balance out all this healthy!
I was skeptical about this one. I found the avocado mash sour and the mushrooms a bit bland (missed the large pinch of salt). Together, however, everything came together so well. Next time, I think I will grill the pineapple, too.
Hey Djienne,
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
I made this today and it was absolutely delicious! I only use a teaspoon of the chili powder because I didn’t want it too spicy and I only used one lime and it was fantastic. Thank you
Hey Andrea,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! xT
I’ve made the mushroom asada part of this dish a few times and served it in tacos. I added vegetarian chorizo tonight and it turned out a little saucier, so it made a messy (but very good) taco.
Next time, I’ll try making the mushrooms and pineapple salsa as a topping for a rice bowl so it’s easier to eat. The marinade will be a nice flavoring for spanish rice.
Hi Sharon,
Happy Wednesday! I really appreciate you making this recipe and sharing your review, so glad it was a winner! 🤩
Hi, I made this recipe tonight & it was absolutely delicious. I followed the recipe to a T & even added extra chipotle pepper. This will definitely be a regular for us. Thanks 🙂
Hi Mary,
Awesome!! Thanks for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan
We ate this last night with the avocado goddess sauce from your lamb meatballs and it was a wonderful combination! So so so good.
Hi Cassandra,
Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! ?xxT
Amazing!! Did a happy dance while eating this. I highly suggest not opting out of making the pineapple salsa. It came
Together perfectly.
Hey Renata,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Delicious flavor, and our vegan friend declared it something to put on the rotation. Not difficult at all. The lime in the guacamole is a perfect contrast. Only thing, we had to oven broil, and although the mushrooms were charred they were a bit soft, not at all like the texture when I saute them. I marinaded them for about 6 hours. Would something about the way I made them do that, or is that what I should expect?
Hey Jan,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! They really should be on the softer side, you can only get a mushroom so crispy:) Happy New Year!? xTieghan
This is my favourite meatless recipe ever! The first time I tried them I only had mango so I used them instead of pineapple and goat cheese instead of feta. The flavours were explosive! Spicy, smoky, sweet, limy. Total game changers.
Hey Diana,
Happy Friday! I am so glad that you enjoyed this recipe, thanks so much for giving it a try! xxTieghan
Needed onion in salsa (never seen salsa without onion) otherwise it was delicious.
Hey Eugene,
Fantastic! I am thrilled this recipe was enjoyed, thanks for giving it a go! Happy Friday:) xTieghan
These are SO GOOD! I’ve made them at least 5 times now.
Hey Julie,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have a great Wednesday! xTieghan
Made these tonight and they were great. Grilled the pineapple and the portobellos. And I topped with a little jalapeno sesame salsa from Cafe Yumm. Divine.
Hey there,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan