Delicious Mushroom Asada Tacos made with same marinade that goes with Carne Asada. The Mushrooms soak up all the spicy flavors and savory notes and makes an excellent taco filling.
If you are looking for Mushroom asada tacos recipe then this is one. It has flavor rich marinade which is made with fresh ingredients and from scratch.
What is Mushroom Asada?
It is vegan version of Carne Asada, usually made with meat. (Asada means grilled in Spanish). Success is purely depending upon the marinade you are using. I used recipe from Trejos Tacos cookbook and adjusted the heat level as my family will not eat food with too much heat.
I like the marinade recipe in the book as it uses soy sauce which is not a traditional ingredient in Mexican cooking. However, it adds up smoky deep flavor to the marinade. Best part is that you can make the marinade one day ahead and marinate the mushrooms for just 30 minutes .
How to make Mushroom Asada marinade?
You need following ingredients. Beauty of recipe is uses fresh ingredients.
White onion : if you do not have it hand use onion powder
Chipotle chilies in adobo sauce : This gives characteristic smoky flavor don’t skip this, if you cannot get hold of it use chipotle chili powder
Jalapenos : You can use them as whole with seeds, but I removed the seeds to reduce the heat level.
Portobella / Baby Bella
Garlic cloves
Fresh cilantro
Freshly squeezes orange juice
Olive oil
Lemon juice
Ground cumin
Smoked paprika
Soy sauce : This is secret ingredient in the recipe, but make sure to add them do not skip it. Use Tamari or coconut aminos if you are looking for gluten free version.
This marinade is processed in blender. If you want classic version, go for no-blend version. I like the easiness of the blender version which ensure uniform coating of the marinade into the mushroom.
For mushroom asada you can use Cremini, baby bella or portabella. If you are using big Portabella, then you can grill them directly and then slice them. However, if you are using baby bella or cremini you need use a cast iron skillet in the grill or stove top as you are slicing them and marinating them. I think Portabella mushrooms has more meaty taste.
Once you made Mushroom Asada then you can use them as Mushroom asada tacos or mushroom asada bowls. I made it into Mushroom asada tacos. With tortillas ( I used flour tortillas, if want use corn flour tortillas) also you can assemble them with either salsa Verde or pesto or smashed avocado with little lime juice and salt like what did.
If you are going to use them as bowls then add some rice, black beans, and corn, pico de gallo and lettuce options are endless.
This is delicious tacos not only for non-meat eater, and even people who love meat can enjoy this. Trust me this marinade is very versatile, and you can use it other veggies like jackfruit too.
If you try this recipe, please tag me @nidhinikhil in Instagram or Zesty South Indian Kitchen at Facebook. I would love to see your version.
Other Tacos
Barbecue Spiced Sweet Potato Black Beans Tacos
Breakfast, eggs and beans Tacos
Mushroom Asada Tacos
Ingredients
- 1 lb. Baby Bella mushroom
- 6 tablespoon cup orange juice
- ¼ cup cilantro
- 2 tablespoon soy sauce
- 1½ teaspoon ground cumin
- 1½ teaspoon smoked paprika
- ¼ large white onion roughly chopped
- 3 cloves garlic
- 1 chipotle chile canned in adobo sauce plus 1 tablespoon sauce
- ½ jalapeño roughly chopped (seeded if you do not want heat )
- Juice of ½ lemon
- 6 tablespoon olive oil divided
- 12 6-inch flour tortillas
- 1½ cups shredded green cabbage
- ½ cup avocado mash recipe follows
- 3 limes quartered
- ¼ cup white onion optional
- 1 jalapeno sliced optional
- Avocado smash with lime juice
- 2 avocados
- 1 lime juiced
- ¼ teaspoon salt
Instructions
- First process, onion, jalapenos, cilantro, chipotle pepper with adobo sauce garlic for few seconds then add olive oil, soy sauce, orange juice, cumin, paprika, and lime juice. And continue process in a food processor or blender, puree. Pour into a medium bowl. Add mushrooms; toss to coat. Let stand 30 minutes.
- Heat grill and place a large skillet over medium-high, heat 1 tablespoon oil. Using a slotted spoon, transfer half of mushrooms to pan; sauté 5–7 minutes or until deep golden brown. Transfer to a bowl. Repeat with remaining 1 tablespoon oil and mushrooms.
- Meanwhile, stack tortillas and wrap in foil; place in oven 15 minutes or until warm and pliable.
- In a medium bowl add avocados, lime juice and salt and mash well.
- Top tortillas evenly with mushrooms, cabbage, and avocado mash, jalapenos, and onion. Serve with lime wedges.
Video
Notes
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
stephanie landregan says
Tried this, very good! Couldn't find chipolte in achno sauce so I used dried chipolte and dried ancho as well as 2 tbspoons of balsamic vinegar. I used my immersion blender in the tumbler and it cleaned up very nicely. Will make again.
Swathi says
Glad you liked it. Yes dried ancho with balsamic vinegar sounds really nice.
Sloan says
I love mushroom tacos! So easy and good!
Msjane90 says
This makes me crave for some tacos right now! Looks really delicious!
Seanna Borrows says
Love this recipe! Signed up for your newsletter!
Seann says
Love this recipe! Signed up for your newsletter. Looking forward to seeing more in my inbox!
Seanna says
Great recipe! Looks amazing! So happy I found your site!
Seanna says
Such a great recipe! So happy I found your site! Had to sign up for your newsletter! Looking forward to seeing more of your recipes!
Alice | SkinnySpatula says
Trying these next for Taco night! They look absolutely delicious.
Alice says
Trying these next for Taco night! They look absolutely delicious.
Nancy at Whispered Inspirations says
OMG, these look amazing. I love tacos and love trying different types.
Richelle Escat says
I love that this taco recipe is guiltless and I love eating mushrooms!
Marysa says
We love mushrooms, and it is nice to have some vegetarian options. These sound delicious!
Kita Bryant says
Now those are some killer tacos. I would love these for taco night.
Rosemary says
Having enjoyed tacos in Mexico, I'm loving your recipe with mushrooms. Looks divine and I can't wait to make them.
Heather - thedomesticdiva.org says
These look so good. I've never tried mushroom tacos before but now I need to.
Gervin Khan says
Such easy, delicious, and healthy tacos to make today. I love it!
Sally says
Those look great. I've been needing to try some new things as I'm bored with cooking lately. I'll have to give these a try.
Catalina says
The addition of mushrooms makes these tacos irresistible. They look amazing!
Eileen M Loya says
My family will love this new taco recipe. It looks so good, and it is also a perfect dish to serve so we get to have more vegetables in our diet.
Ann says
A wonderful vegetarian taco recipe the whole family will love.
Sarah M says
Made these for lunch and this meat-loving mamma did not miss the meat!
Swathi says
Glad you liked it, thanks for the feedback
Terri A Steffes says
I think this sounds tasty. I have some vegan friends who I think would enjoy this. I'd probably have to tweak it somehow, as I don't know the ins and outs of veganism.
Amber Myers says
Oh yum, these tacos look amazing. I need to make them for dinner! This house LOVES tacos.
melissa chapman says
This seems like a real winner for the vegetarian and vegan followers. I am always looking for a new recipe so this might be it.
Briana Baker says
Sharing this with my mother that is a Mexican foodie and mushroom obsessed! Thanks!
Heather says
Mushroom asada sounds so delicious! I can't wait to make this.
Mitch says
I love this! Sometimes eating certain mushrooms reminds me of eating steak, so this is the perfect recipe, and healthy!