Description
These portobello mushroom tacos make it a whole lot easier to be plant-based. Easy, healthy, and with a very authentic Mexican flavor, these savory and meaty mushrooms taste just like carne asada. You’ll want to make them weekly!
Ingredients
Scale
- 2 large portobello mushrooms
- 1 1/2 tablespoons tamari or soy sauce, low-sodium
- 1 teaspoon chili powder
- 1/2 teaspoon of cumin
- 2 tablespoons orange juice
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions
- Cut the portobello mushrooms in half and place them inside a ziplock bag.
- Add all other ingredients to the bag. Shake well so all ingredients are well combined. and marinate for 15-30 minutes.
- Turn a large griddle/pan on high heat. Remove mushrooms from the marinade and cook for 5 minutes on each side until slightly charred. Press down using a heavy cast iron pan or molcajete to get sear marks.
- Place on a cutting board and cut into thick strips.
- Add to your tortillas as tacos or enjoy it as a nice carne asada dish!
- Prep Time: 15
- Cook Time: 10
- Category: Mexican
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 8 tacos
