Asada Mushroom Tacos with Lime Smashed Avocado
The perfect taco...that just so happens to be vegetarian and vegan!
Servings: 6 tacos
Calories: 312kcal
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!
Nutrition
Calories: 312kcal | Carbohydrates: 35g | Protein: 5g | Fat: 20g | Saturated Fat: 2g | Sodium: 73mg | Potassium: 834mg | Fiber: 8g | Sugar: 12g | Vitamin A: 535IU | Vitamin C: 61.5mg | Calcium: 49mg | Iron: 1.4mg