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
Freshly squeezes orange juice
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.
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.
Mushroom Asada Tacos
- 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
- 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.
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.