Asada Mushroom Tacos
Servings 6 tacos
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
- crumbled feta or cotija cheese for serving (optional)
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
Instructions
- 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.
- Meanwhile, stir together the avocado, lime juice and zest, and a pinch of salt.
- To make the salsa. In a bowl, combine the pineapple, jalapeño, lime juice, cilantro, and a pinch of salt.
- 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.
- Spread the avocado onto the warmed taco shells, and top with the mushrooms, salsa, and cheese. Enjoy!
Notes
From: Half-Baked Harvest