These Meaty Mushroom Tacos Are What Dreams Are Made Of
Happy Taco Tuesday! Looking for a new recipe to switch things up tonight? Maybe something vegetarian if you’re still riding the Meatless Monday high? These roasted mushroom tacos should do the trick. They’re super easy and flavorful — what more could you want?
This recipe uses meaty portobello mushrooms as the filling. You first marinate them in a mixture of olive oil, orange juice, garlic, chipotle peppers, paprika, lime juice, cilantro, and salt. You can let the mushrooms hang out in the marinade for as little as 10 minutes or up to overnight, so this has make-ahead potential!
Then you either grill the mushrooms outside on a grill or inside on a grill pan. You want to grill for five minutes on each side, getting a nice sear on them. Once grilled, you’ll cut the mushrooms into strips so they’re easier to stuff into tortillas.
Then it’s all about assembly! Spread some lime smashed avocado in a warm corn or flour tortilla, then top with the mushrooms and an easy pineapple salsa. Finish with some crumbled feta or cotija cheese and serve with a margarita — you’ve earned it.
→ Get the Recipe: Asada Mushroom Tacos with Lime Smashed Avocado from Half Baked Harvest
