September 8, 2022
Mushroom Asada Tacos
These Mushroom Asada Tacos are super easy, but pack BIG flavor! Savory, juicy marinated mushrooms are paired with an herbaceous pistachio gremolata, and simply topped with fresh and pickled onions and cilantro – proving that when combined just right, uncomplicated ingredients can make for an outstanding and delicious dish!
mushroom asada tacos
Inspired by one of my old-time favorites, carne asada tacos, these mushroom asada tacos are simple and flavorful! Much like its counterpart, the marinade is made of herbs and fresh citrus juices – and the mushrooms are so juicy and meaty, I promise you won’t even miss the meat! Pair these tacos with my herbaceous pistachio gremolata and you’ll be taking a one-way trip to flavor town in just one bite 😉
Grab a drink and let’s get to cookin’ the best Mushroom Asada Tacos!
what goes in mushroom asada tacos:
Just a handful of ingredients and a few hours of marinating time are all that stand in your way of these delicious Mushroom Asada Tacos! Here’s what you need:
Marinade and mushrooms:
- Cilantro
- Orange juice
- Low-sodium soy sauce
- Lime juice
- Chipotles in adobo sauce
- Ground cumin
- Dried Mexican oregano
- Portobello mushrooms
Pistachio Gremolata:
- Salted pistachio kernels
- Fresh parsley
- Lime juice and zest
- Garlic
- ½ tsp red pepper flakes, optional
Tacos:
- Tortillas
- White onion
- Pickled red onions
- Cilantro
- Hot sauce or salsa
- Fresh lime wedges
how to make mushroom asada tacos
Aside from being absolutely delicious (my meat-eating family even prefers these over regular carne asada tacos), these Mushroom Asada tacos are extremely easy to prepare. Here’s how to make ’em!
1. marinate:
Place the marinade ingredients in a large bowl or zip-top bag and mix to combine. Add the mushrooms and gently toss until they’re fully coated. Set in the refrigerate to marinate for at least 4 hours, but preferably overnight.
2. gremolata:
About 30 minutes before the mushrooms are done marinating, prepare the gremolata. Place all its ingredients, starting with ¼ teaspoon of salt into a food processor and pulse until just finely minced – you want it a bit chunky. Taste and adjust seasonings is necessary and set aside.
3. saute:
Drain the mushrooms, reserving 1 cup of the marinade Place some oil in a large nonstick sauté pan over medium-high heat. 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. Next, add ½ cup of the reserved marinade to the pan with the mushrooms and continue to cook, while stirring, until most of the marinade has evaporated. Add the remaining ½ cup of marinade to the skillet and continue to cook, stirring often, until they start to slightly caramelize.
4. Taco time!
To serve, spread some gremolata onto a warmed tortilla and top with some asada mushrooms, minced white onion, pickled red onion, and cilantro. Serve with extra gremolata on the side, your favorite hot sauce or salsa, some fresh lime wedges, and enjoy!
tools you need to make mushroom asada tacos
- Mixing bowl or zip-top bag
- Chef knife
- Cutting board
- Non-stick sauté pan
- Wooden cooking spoon or tongs
more taco recipes to try
- Copycat Applebee’s Chick’n Wonton Tacos
- Cheesy Chipotle Tacos
- Barbacoa-Inspired Tacos
- Vegan Fish Tacos
- Vegan Birria Tacos
it doesn’t need to be Tuesday to eat tacos
I hope ya’ll love these Mushroom Asada Tacos as much as I do! If you give this recipe a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
xo!
- • 1 cup roughly chopped fresh cilantro
- • ½ cup orange juice
- • 6 TBS low-sodium soy sauce (or tamari if gluten-free)
- • ¼ cup fresh lime juice
- • ¼ cup extra virgin olive oil
- • 2 TBS chopped chipotles in adobo sauce, minced
- • 2 tsp ground cumin
- • 2 tsp dried Mexican oregano
- • 2 pounds portobello mushrooms, stems and gills removed, and thinly sliced
- • 3 ounces salted pistachio kernels
- • 1 cup loosely packed fresh parsley
- • ¼ cup fresh lime juice, plus the zest
- • 4 cloves garlic
- • ¼ - ½ teaspoon salt
- • ½ tsp ground black pepper
- • ½ tsp red pepper flakes, optional
- • 2 teaspoons extra virgin olive oil
- • 10 to 12 (6-inch) corn tortillas
- • Minced white onion, for serving
- • Pickled red onions
- • Roughly chopped cilantro, for serving
- • Hot sauce or salsa, for serving, optional
- • Fresh lime wedges, for serving
- Place the cilantro, orange juice, soy sauce, lime juice, olive oil, chipotles, cumin, and Mexican oregano, in a large bowl (preferably one with a lid) or zip-top bag and mix to combine. Add the mushrooms and gently toss until they’re fully coated. Set in the refrigerate to marinate for at least 4 hours, but preferably overnight.
- About 30 minutes before the mushrooms are done marinating, prepare the gremolata. Place all its ingredients, starting with ¼ teaspoon of salt into a food processor and pulse until just finely minced – you want it a bit chunky. Taste and adjust seasonings and set aside. Additionally, you can use a large mortar and pestle to prepare the gremolata as well. until ready to use. The gremolata will keep up to 7 days in covered in the refrigerator.
- Drain the mushrooms, reserving 1 cup of the marinade (make sure you DO NOT rinse them).
- Place the oil in a large nonstick sauté pan over medium-high heat. 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, 6 to 8 minutes.
- While the mushrooms are sautéing, warm the tortillas in the microwave or over the stovetop.
- Next, add ½ cup of the reserved marinade to the pan with the mushrooms and continue to cook, while stirring, until most of the marinade has evaporated, 2 to 3 minutes. Add the remaining ½ cup of marinade to the skillet and continue to cook, stirring often, until they start to slightly caramelize, 4 to 6 minutes.
- To serve, spread some gremolata onto a warmed corn tortilla and top with some asada mushrooms, minced white onion, pickled red onion, and cilantro. Serve with extra gremolata, your favorite hot sauce or salsa, some fresh lime wedges, and enjoy!
