Next Post
Easy Cinnamon Churros with Coffee Chocolate Sauce.
This post may contain affiliate links, please see our privacy policy for details.
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!
Made these for dinner tonight, they were delicious! I have been trying different vegeterian recipes for the last 5 weeks, and this is recipe is by far our favorite. My only suggestion is to buy more portobello mushrooms than the recipe calls for because it is soooo good you’ll want extra. I bought portobello mushroom caps and sliced them into 1/4″ slices so that all the knooks and crannies could absorb all the yummy marinade, and I marinated overnight. Keep in mind when you refrigerate olive oil it will solidify, so I kept at room temp. all day, it’s not like mushrooms will spoil if kept at room temp. Can’t wait to make these again.
Thank you HBH! Keep the awesome recipes coming.
Thank you so much Michelle!! I am really glad this recipe turned out so well for you! xTieghan
Question – how do you get the tortillas so nice and charred? Trick? Tips?? Thanks much
Hi Sheri! I just place the corn tortilla over an open flame on my gas stove! I hope you love this recipe! If you try this, please be careful to not burn your fingers! xTieghan
10/10 will be making this again! Thanks for the baller recipe!
Thank you so much Kyle! xTieghan
Just made these for the first time. So flavorful! This will become a repeat recipe for sure.
Thank you so much Jenn! I am so glad this turned out so well for you! xTieghan
These are insane! As in crazy, insanely good. I just made them and I will definitely be making them again. (Multiple times.)
Haha amazing! Thank you so much Carrie! xTieghan
I saved this recipe to use when my vegetarian son visits. Once I used it, I realized this was a recipe for everyone. So delicious, such a wonderful mix of flavors. I’ll be using this one often, thanks!
Thank you so much Doris! I am so glad you are loving this recipe and I hope your guests do as well! xTieghan
Just made these for lunch and they were awesome! I used less oil and sliced cremini mushrooms without the
salsa. I’ve never used the chipotle pepper in adobo before and along with the other ingredients it was super flavorful.
Definitely going into my monthly rotation! TYVM!!!
Wow that is so great to hear! I am really glad this turned out so well for you Rhonda! Thank you! xTieghan
These are the best tacos I’ve ever made. So delicious!
Thank you Lisa! xTieghan
I had to go back and cook the mushrooms a little longer AFTER slicing them. (I literally took them out of the tacos I had constructed to grill for a few more minutes.) The flavor was great, but the texture was a little off without the extra cook time.
Perhaps it was just us, but if I were to make them again, I would cut the mushrooms into slices before marinating them in the bag. The yummy spices would be more evenly distributed and the mushrooms would be cooked through after the 5 minutes of grilling on each side.
Hi! I am so glad you enjoyed this! And slicing them before will work great as well! Thank you so much! xTieghan
Loved this recipe! Turned it into a burrito with red cabbage, grated carrot and coconut yoghurt. Delish!
Thank you xx !
Yum!! I am so glad you loved this recipe Sarah! xTieghan
I tried these mushrooms tonight. I didn’t really measure the marinade amounts, just threw whatever amount felt right. Definitely doubled up on the chipotle peppers for that extra flavour. I also used cremini instead of portobello mushrooms. I’m not exaggerating when I say these made for some of the best tacos I’ve ever had! So absolutely flavourful. This is my first recipe I’ve tried of yours and you really knocked it out of the park 🙂
Cheers!
I am so glad this turned out so well for you Desiree! Especially for the first recipe! Thank you so much! xTieghan
Hi there! If roasting the mushrooms, what temp and how long? They’re marinating now for a dinner party tonight so I really hope you see this soon ?? Thank you!
Hey Amanda! I would recommend roasting at 425 for 25-30 minutes, until crisp. Please let me know if you have any other questions. I hope you loved this recipe! Thank you! xTieghan ??
Great flavor on the mushrooms, very hearty! The flavors on the guacamole and pineapple salsa come together nicely. Thank you!
Thank you so much evelyn! xTieghan
Thanks T! You’re amazing! This will be added to my weeknight vegan meals! ??❤️?
Xoxo,
Jo
So perfect! Thank you so much for trying this Jo! xTieghan
Hi! I have made these a few times and they are delicious! What temperature and how long would you roast these in the over for? Thanks!