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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!
Good idea but needs to be tweaked. Mushrooms are like sponges, far more absorbent than meat, and they soaked up every bit of the marinade (I used shiitakes rather than portabellas). The amount of oil in the marinade was quite excessive (probably because it was taken from a steak asada recipe) and as the mushrooms cooked they released all that oil and were swimming in it. Since oil doesn’t evaporate it just stayed in the pan and I ended up with a very greasy pile of mushrooms. I would scale back the oil to only a tablespoon or two. Also, once I got past the greasiness and tasted them all I got was the flavor of lime. Maybe one lime is enough. Will have to do over with these modifications. Thanks for the inspiration.
Thank you John! I hope you enjoy this more with the modifications you mentioned! Which kind of mushrooms did you use? xTieghan
These tacos are some of the best things I have ever made. Cooking then tomorrow for the third time!!
Love that! Thank you Julie! xTieghan
I marinated my mushrooms on Saturday and didn’t get them cooked until today. Mine were a little too lime-y but I figured it was in part to how long they marinated. The “juice of two limes” was a little ambiguous – maybe my limes were extra juicy? I don’t know but I enjoyed these and will make them again. I really liked the smoky flavor! Thanks.
Hi Sher! I am really glad this recipe turned out so well for you! Thank you so much for trying this recipe! xTieghan
These tacos were wonderful for dinner tonight. The mushrooms were super hearty (I used four giants and cut them into thirds), and the wealth of lime juice and pineapple salsa made the tacos feel gourmet. Two well-loaded corn tortilla tacos with some grilled corn made an excellent meal with plenty for four or so servings. Thanks for the recipe!
Thank you so much for trying this recipe, Paige! I am really glad this turned out so well for you! xTieghan
I love love love mushrooms and am very much looking forward to making this. Can you please clarify something? In the comments, I saw two people ask about roasting, but you gave two different answers. One response was 425 for 25-30 minutes, the other response was 350 for 15-20 minutes. Which is correct? Also noticed someone suggested slicing the mushrooms before marinating for maximum flavor. Would that alter the roasting temp & time?
Hi Alexis,
Sorry for the confusion. I would recommend roasting at 425 for 25-30 minutes, until crisp. If you want to marinate the mushrooms that would not affect the roasting temp or time. Please let me know if you have any other questions. I hope you love this recipe! xTieghan
Just made this for the first time last night, for company. Everyone raved about it! I liked the pineapple salsa best – I used a DOT of a jalapeño and it was plenty. Not sure how one can use more… but it was my first jalapeño cooking experience. Perhaps as it sits in the citrus juice, it mellows? I’m tempted to add a little more and see what it tastes like when it’s had a chance to combine with the pineapple and lime juices.
The mushrooms were good. I substituted liquid smoke (TINY bit) for smoked paprika. This solidified my notion that I do NOT like liquid smoke; will not do that again. The marinade was for me, not seasoned enough. And I don’t understand why. Perhaps I need to buy a new, fresher chili powder. It just seemed like for all the bother with the marinade, I didn’t quite get the bang that I was hoping for, considering the amount of effort.
Overall, however, it made for a very nice presentation, and certainly was, for us and our friends, quite unique.
Hi Julie! I am glad this turned out pretty well for you! Is there anything that I can help with? If not, I hope you love some other recipes of mine! xTieghan
You said roasting the mushrooms was an option if no grill or grill pan. What are the instructions for that?
Hi Brian,
I would roast in a 350 degree oven for 15-20 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was too sour and overwhelmingly orange-juice flavored for me.
Hi Clara! I am really sorry about that! Please let me know if there is anything I can help with! xTieghan
I made these tonight! I love the hint of spice from the jalapeño. I loved the flavor of the mushrooms! Avocado is really delish too. Thanks so much for the recipe!!
Thank you for trying this Jessica!! xTieghan
Loved this recipe!! Love from the uk
Thank you Reema! xTieghan
Made this tonight and it was superb!! I didn’t have orange juice so I subbed some pineapple juice and added extra lime juice to marinade. Otherwise I made it exactly as suggested and found the spice level just right! In fact, I topped it extra hot sauce for some extra kick! Finished it off with a little feta cheese and devoured every bite!!
Wow that is so amazing to hear! Thank you so much Sarah! xTieghan
This was a super yummy recipe! I changed it up a little bit (based on what I had in the fridge) and used baby portabella mushrooms and shiitake mushrooms together and then marinated it in the marinade used above (adding jalapenos) and then cooked it with red cabbage and served it on a corn tortilla! The pineapple salsa was extremely complimentary to the mushrooms and the entire group loved the tacos! My friend who hates mushrooms ended up loving this dish.
That is really great to hear! I am so glad this one turned out so well for all of you! xTieghan
We had these for dinner tonight and my husband declared this his favorite thing I’ve made!! (Last time he declared this was your lasagna roll ups!)
So delicious and easy!! Will put in our regular rotation!
Thank you Audie!! That is so great! xTieghan
This was great except I misread the recipe and added one CAN of chilis in adobo instead of one chili from the can. Soooo spicy! ? But that was my own error and everything else was delicious.
Haha oh my! I am really glad this still turned out so well for you, Amy! Thank you! xTieghan
No better way to celebrate taco Tuesday than with these! They are better than carne assay tacos!
Thank you Hannah! xTieghan