Mexican street tacos have always held a warm place in my heart (and belly.) But since becoming vegetarian, I’ve learned quickly that Mexican Taqueria’s are not heavily invested in making quality veggie options. And why would they, when most folks want those tasty carne asada and al pastor tacos anyhow?
But don’t fret! I, The Handy Chef, have taken the issue into my own hands and crafted these perfect Mushroom Asada tacos. The true feat here is actually the mushroom marinade, which can be applied to any dish where beef is substituted for mushrooms: Mushroom Philly Cheesesteaks Subs, Portobello steaks, etc. So now you can enjoy your Meatless Monday and Taco Tuesday on the same night.
3 Large Portobello Mushroom caps
3-6 White corn tortillas
1/3 cup Vegetable oil
1/4 cup Soy sauce
3 tbsp Worcestershire sauce
1 tbsp Apple Cider Vinegar
1/2 tbsp Ground Black Pepper
1 tsp Garlic Powder
1 tsp Chili Powder
1/2 tsp Onion Powder
1/2 tsp Smoked Paprika
Handful of Cilantro
- Rinse and dry the mushroom caps. Removed at least half of the gills on the underside of the mushrooms. (The gills tend to hold moisture, so they would prevent the mushrooms from achieving the desired crisp char.)
- Slice each mushroom cap into wide strips, no longer than your pinky finger and about as wide as your thumb. Place the mushrooms into a large bowl. *Don’t worry about the pieces being too large, they will shrink over the high heat.
- In a smaller bowl, mix together the oil, soy sauce, Worcestershire sauce, and spices. Pour this over the mushrooms pieces and stir gently. Let his marinade in the fridge for at least an hour.
- After the mixture has marinaded, pre-heat a cast iron skillet over HIGH heat with a tsp of vegetable oil. Once heated, add the mushrooms to the hot skillet. Tip: Use a slotted spoon to drain the marinading liquid from the mushrooms.
- Cook the mushrooms on HIGH for 5-7 minutes, or until they are dark and crisp on all sides. To form a steak-like crust, don’t stir the mushrooms, let them sit and fry in the oil.
- While the mushrooms cook, prep the tortillas by warming each one in a separate skillet.
- Prepare the onion topping: finely dice the onion and cilantro then toss together.
- Finally assemble the tacos with single or double tortillas, the cooked mushrooms, onions, and a squeeze of lime.
This recipe transforms ordinary mushrooms into a meaty and savory filling for the tacos. So for any other vegetarians out there who are tired of tofu tacos, give these a try!
What’s your go-to taco filing?