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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
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
Pineapple Salsa
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Tomorrow…something a little more sweet to balance out all this healthy!
I love the pineapple with the mushrooms. I already love mushrooms in many forms but i wouldn’t have thought to pair it with this fruit. Can’t wait to taste it!
Thank you Melissa!
Made these the other night….outstanding!!!!! Will be making them on the regular!! 🙂
Thank you so much Jill! I am so glad you liked this!
Hi!
I made these right after I saw your post. My wife and I alway say that almosteverything we make has mushrooms in it so I was excited to try these.
For me this was the tale of two meals. When we ate them right after cooking we both thought they were okay but not great. I love leftovers so I put the rest away to have for lunch the next day. Tieghan this was a revaluation. The left overs were spectacular. I think the flavors had lots of time to meld together and they were absolutely delicious. If I do make them again I may just put them in the refer and eat them as leftovers
Hi Mark! I am so glad you enjoyed this recipe! Thank you so much!
Thank you for sharing with us
I am glad you like this!
I made this last night for dinner with half the amount of mushrooms but full marinade with double the chipotle en adobo- it was enough for two meals and was well flavored. Marinated for 1.5 hours, and the tacos came out very tasty. We will definitely add this to our ‘keeper recipe’ list. Prob next time the only change would be no lime juice in the avocado, but that is just personal preference.
I am so glad you enjoyed this Nicole! Thank you so much!
It looks so gorgeous Tieghan! I definitely have to try it.
Yes I hope you love this! Thank you Ruth!
I will try it tonight. I like the simple recipes that are great for you.
Thank you! I hope you love this!
They sound delicious! Love the story of the inspiration for this dish! I think travelling is one of the best food inspirations 🙂
Thank you so much Pina! Traveling is amazing for food inspiration!
yayayayayay! Vegan!!!!!!!! Thanks for looking out for us 🙂
Of course!! I hope you love this Angelia, thank you!
Holy smokes! Mushrooms are an INCREDIBLE substitute for carne asada, and since I don’t eat meat, I eat SO many mushrooms in my diet. They are magnificent in terms of taste and yielding a hearty texture. These tacos look heavenly, especially with the smashed avocado and toasted tortillas! Can’t think of a better outdoor pool party dish!
I am so glad you like these tacos Cassie and hope they turn out amazing for you! Thank you!!
I absolutely love mushroom tacos. These look fantastic!
Thank you Natasha!
So making these! They look delicious and easy! YUM
Thank you! I hope you love them!
Hi this looks amazing. What type of cheese would you add and any suggestions for a veggie or salad with this recipe?
I would use crumbed feta or cotija cheese. I would serve this with a simple side salad of arugula, bell peppers, and a Mexican inspired salad dressing, recipe below. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
https://www.halfbakedharvest.com/southwest-mango-kale-quinoa-chopped-salad/
https://www.halfbakedharvest.com/lemon-garlic-roasted-broccoli-salad/
Hey, these look yum!! Just wondering what kind of cheese you would choose to go with them? Thanks.
I would use crumbed feta or cotija cheese. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Thanks for recept 🙂
I hope you love this!