Mushroom Asada Tacos
Mushroom tacos with all of the carne asada flavors.
Servings: 8 tacos
- 4 portobello mushroom caps sliced or chopped to saute. Whole to grill.
- 2 limes juiced
- 1 tbsp olive oil
- ½ tsp cumin
- ¼-½ tsp salt adjust to taste
- ¼ cup cilantro chopped
- 8 tortillas
- cilantro chopped
- onion chopped
- radishes chopped or sliced
- salsa verde
Clean mushrooms with a damp paper towel. If grilling mushrooms keep whole. If sauteing them slice or chop mushrooms.
In a bowl combine mushrooms with the rest of the mushroom asada ingredients. If possible, let marinade for a couple of hours. If not, let sit for at least 30 minutes.
If grilling: grill whole mushrooms for a couple of minutes on each side until softened and cooked.If sauteing: place pan over medium-high heat and when pan is hot, add mushrooms. Saute for 4-6 minutes until mushrooms are soft.
Warm tortillas with preferred method. Assemble tacos with mushrooms and toppings. Enjoy!