Mushroom Asada Tacos that are easy, but pack BIG flavor. Savory, juicy marinated mushrooms paired with an herbaceous pistachio gremolata, and simply topped with onions, cilantro and radishes – these Mushroom Asada Tacos are the perfect meal to ring in the new year!

THIS POST IS BROUGHT TO YOU BY SETTON FARMS. ALL THOUGHTS, OPINIONS, AND TEXT ARE MY OWN. THANK YOU SO MUCH FOR SUPPORTING THE BRANDS I LOVE, WHICH ALSO KEEP ME HUNGRY AND INSPIRED TO CREATE!!!

Tacos done right

As of the last few years, it’s been tradition for Ashlee and I to prepare and enjoy Mexican inspired food on New Year’s Eve. If you’ve been following me for awhile, you’ll know that my cooking is heavily inspired by Mexican cuisine – and both my wife and I absolutely love it. 

As may of you know, I’ve partnered with the wonderful family at Setton Farms, and when asked to use their Jalapeño Seasoned Pistachio Kernels in a dish, I knew exactly how I wanted to showcase them! So here I am sharing these incredibly simple and insanely delicious Mushrooms Asada Tacos with Pistachio Gremolata. If you love Mexican food as much as we do, you’re gonna wanna make these STAT. They’re so easy and flavorful -absolutely perfect for ringing in the New Year (hellooo, 2021)!

Grab a drink and let’s get to cookin!

what are asada mushroom tacos?

Based off Carne Asada, a dish of grilled meat that is typically cooked with a marinade, this mushroom asada uses meaty mushrooms in place of the “carne”. Just like traditional carne asada, the marinade is made of herbs, citrus juices, and lots of garlic – and the mushrooms are so juicy and meaty, you can serve them pretty much any way you’d like. My personal favorite is stuffed in warm tortillas and paired with simple toppings and the most flavorful pistachio gremolata!

how to make mushroom asada tacos

Aside from being absolutely delicious (my meat-eating family even prefers these over regular carne asada), these Mushroom Asada tacos extremely easy to prepare. Here’s what you’ll need to do.

1. Marinate your mushrooms.
2. While the mushrooms are marinating, prepare the gremolata by simply pulsing all its ingredients in the food processor.
3. Reserve 1 cup of the marinade and drain the mushrooms.
4. Cook the mushrooms down until the moisture has cooked out, and they’re caramelized, meaty, and extra juicy.
5. Serve the asada mushrooms in warm tortillas with the gremolata, some minced onion, cilantro, and thinly sliced radish.
6. ENJOY!

So easy, right?

more easy & delicious Mexican-inpired dishes to ring in the new year … or just enjoy on a Thursday night.

• Vegan Albondigas 
• Vegan Chick’n Tortila Soup
• Vegan Birria Tacos
• Vegan Elote

let’s taco ’bout mushroom asada

I hope ya’ll love these Mushroom Asada Tacos with Pistachio Gremolata as much as I do! If you give this recipe a try, make sure to snap a photo or video of your juicy taco perfection and share it by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs.

Til next time, friends! XO!

Asada Mushroom Tacos with Pistachio Gremolata

Ashley

Mushroom Asada Tacos that are easy, but pack BIG flavor. Savory, juicy marinated mushrooms paired with an herbaceous pistachio gremolata, and simply topped with onions, cilantro and radishes - these Mushroom Asada Tacos are the perfect meal to ring in the new year!

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Vegan

Cuisine Mexican-Inspired

Servings 2 -4

Ingredients

  

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MARINADE & MUSHROOMS:

• 1 cup roughly chopped fresh cilantro
• ½ cup orange juice
• ½ cup fresh lime juice
• 6 TBS soy sauce or tamari
• ¼ cup extra virgin olive oil
• 2 TBS chopped chipotles in adobo sauce
• 2 tsp ground cumin
• 2 tsp dried Mexican oregano
• 1 tsp salt
• 1 tsp pepper
• 2 lbs cremini or button mushrooms thinly sliced

PISTACHIO GREMOLATA:

• 1 3 oz bag Jalapeño Seasoned Pistachio Kernels
• 1 cup loosely packed fresh parsley
• ¼ cup fresh lime juice plus the zest
• 4 cloves garlic
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tsp red pepper flakes optional

TACOS:

• 2 teaspoons extra virgin olive oil
• 10 to 12 6-inch corn tortillas
• Minced white onion for serving
• Roughly chopped cilantro for serving
• Thinly sliced Radish for serving

Instructions

 

• To marinate the mushrooms, whisk cilantro, orange juice, lime juice, soy sauce, olive oil, chipotles, cumin, oregano, salt and pepper in a large bowl or shallow dish to combine. Add the mushrooms and gently toss until they’re fully coated. Set in the refrigerate to marinate for at least 30 minutes (up to 24 hours), giving the mushrooms a toss every 10 to 15 minutes.
• Meanwhile, prepare the gremolata. Place all its ingredients in a food processor and pulse until just finely minced – you want it a bit chunky. Taste and adjust seasonings. Set aside until ready to use. The gremolata will keep up to 7 days in covered in the refrigerator.
• To prepare the tacos, drain the mushrooms, reserving 1 cup of the marinade (make sure you DO NOT rinse them). Heat a large non-stick skillet over medium high heat with the olive oil. Once the oil is hot, place the mushrooms in an even layer and cook, making sure not to touch them, until most of the moisture has cooked out of them, about 10 minutes.
• While the mushrooms are sautéing, warm the tortillas in the microwave or over the stovetop.
• After 10 minutes, add ½ cup of the marinade to the mushrooms and continue to cook the mushrooms, now giving them a stir, until most of the marinade has evaporated. Add the remaining ½ cup of marinade to the skillet and continue to cook, stirring often, another 5 to 10 minutes. The mushrooms should be caramelized and slightly crisped around the edges.
• To serve, spread some gremolata onto a warmed corn tortilla and top with some asada mushrooms, minced white onion, cilantro, and radish. Enjoy!

Tried this recipe?Let us know how it was!