Mushroom Asada Tacos are a blasted with flavor from marinated portobello mushrooms and chipotle slaw. You will love this insanely good meal.
Table of contents
Why Make Asada Mushroom Tacos
These mushroom tacos are a powerhouse of flavor and totally plant based.You won't be missing the meat in this recipe at all. Lot's of delicious seasonings are added to the mushrooms marinade.
This recipe has a quick chipotle slaw and an optional (but recommended) Homemade Pineapple Pico De Gallo you will love. You can serve these tacos on your next taco night for a vegetarian upgrade.
Ingredients Needed
Portobello Mushrooms. Large fresh portobello mushrooms are the base of this recipe. You can also used baby bellas if you need.
Seasonings. Onion, Steak Seasoning Blend, Smoked Paprika. Use any steak seasoning blend of choice. Chipotle seasoning.
Chipotle In Adobo. This is what gives these tacos a little spice and loads of flavor just like my Chipotle Chicken Tacos.
Pineapple Juice. This is for the marinade and to caramelize the exterior of the mushrooms giving them a beautiful grilled look. I use canned pineapple for the pico de gallo and then use the juice leftover from that.
Cabbage. This is for the quick chipotle slaw for the tacos.
Pineapple Pico De Gallo. This is the recipe for it. If you want you can also just use store bought pico de gallo.
All other ingredients and measurements are listed in the recipe card below.
Recipe Variations
Portobello Mushrooms. Use slice Baby Bella Mushrooms instead if needed.
Steak Seasoning. If you don't have access to steak seasoning, simple just add 1/4 tsp salt, pepper and oregano together.
Pineapple Juice. Orange juice will also work.
Pineapple Pico De Gallo. Use my Mango Pico De Gallo or store bought traditional pico de gallo in place.
Mayonnaise. Use plain greek yogurt or sour cream in place of the mayo if needed.
How To Make This Recipe
Step One. Prepare Pineapple Pico De Gallo if using. Set aside until tacos are finished.
Step Two. Add the mushroom caps to a ziplock bag. Add the olive oil, pineapple juice, garlic, chipotle peppers, paprika, steak seasoning, onion powder, lime juice, cilantro, and a pinch of salt. Seal the bag, gently shake and massage Ingredients to ensure an even coating on the mushrooms. Marinate 10 minutes or in the fridge up to overnight.
Step Three. In a medium sized bowl add the cabbage, chipotle powder, mayo and vinegar. Toss well and let it sit. Set to the side.
Step Four. Preheat the grill or a grill pan to high. Remove the mushrooms from the marinade and sear for 6 minutes, flip and sear another 6 minutes or until lightly charred on both sides. Slice into strips, feel free to add any leftover marinade to the sliced mushrooms.
Step Five. Heat tortillas however you prefer, add coleslaw on the bottom, add mushrooms and finish with pineapple pico de gallo. *You may need to double tortillas if using corn, the tacos might need the extra wrap.
Recipe FAQ's
These mushroom asada tacos are not overly spicy at all. If you are sensitive to heat, cut back on the chipotle seasoning.
Yes, simply use a low carb tortilla brand or use lettuce wraps to secure the ingredients.
Recipe Pairings
These tacos pair great with my Avocado Corn Salad, or my Kale Salad with Lemon Honey Dressing.
Make Ahead & Storage Tips
You can easily prep this recipe before cooking by marinating the mushrooms for up to 24 hours. If you want to meal prep this meal, make the slaw, pico de gallo and cook/slice the mushrooms and then assemble the "taco" portion of the recipe when you are ready to eat to avoid soggy tortillas.
Other Taco Recipes To Try
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Asada Mushroom Tacos
Equipment
- grill or grill pan
- bowls for mixing
Ingredients
Mushroom Asada
- 4-5 large Portobello mushroom caps
- ¼ cup olive oil
- ½ cup pineapple juice *see notes
- 3 garlic cloves, minced
- ½ Tbsp chipotle peppers in adobo *see notes
- 1 tsp smoked paprika
- 1 tsp steak seasoning
- ½ tsp onion powder
- ¼ tsp salt
- ¼ cup lime juice 2 limes squeezed
- 1 Tbsp cilantro, chopped
- 4-8 tortillas
Chipotle Cabbage Slaw
- 1½ cup green cabbage, shredded
- 3 Tbsp mayo
- ¼ tsp salt
- ¼ tsp black pepper
- 1 Tbsp white vinegar
Pineapple Pico De Gallo (Optional)
Instructions
- Prepare Pineapple Pico De Gallo if using. Set aside until tacos are finished.
- Add the mushroom caps to a ziplock bag. Add the olive oil, pineapple juice, garlic, chipotle peppers, paprika, steak seasoning, onion powder, lime juice, cilantro, and a pinch of salt. Seal the bag, gently shake and massage Ingredients to ensure an even coating on the mushrooms. Marinate 10 minutes or in the fridge up to overnight.
- In a medium sized bowl add the cabbage, chipotle powder, mayo and vinegar. Toss well and let it sit. Set to the side.
- Preheat the grill or a grill pan to high. Remove the mushrooms from the marinade and sear for 6 minutes, flip and sear another 6 minutes or until lightly charred on both sides. Slice into strips, feel free to add any leftover marinade to the sliced mushrooms.
- Heat tortillas however you prefer, add coleslaw on the bottom, add mushrooms and finish with pineapple pico de gallo. *You may need to double tortillas if using corn, the tacos might need the extra wrap.
Cal Jenson
Made these last night when you posted them.... so good!