Asada Mushroom Tacos
Serves: 6
  • 6 portobello mushroom caps, wiped clean with a damp paper towel, gills removed and halved
  • ¼ cup unrefined cold-pressed extra-virgin olive oil or avocado oil
  • ⅓ cup fresh orange juice
  • ¼ cup fresh lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon chipotle paste or ½ teaspoon chipotle powder
  • ½ teaspoon smoked paprika
  • ½ cup fresh cilantro, roughly chopped
  • big pinch of kosher salt
  • Serving suggestions: over a grain bowl, with warmed corn or flour tortillas or cabbage or lettuce leaves, with avocado or guacamole, salsa or diced tomatoes, pickled onions, diced onion or sliced green onions
  1. I don't normally use single-use resealable plastic bags, but they work best for marinating the mushrooms. Place the olive oil, orange juice, lime juice, garlic powder, chipotle paste, smoked paprika, cilantro, and a large pinch of salt in a resealable bag and mix around a bit. Add the mushrooms and toss around to coat. Seal the bag and marinate 10-30 minutes at room temp or in the refrigerator up to overnight.
  2. Preheat your grill or grill pan to high. Remove the mushrooms from the marinade and sear for 5 minutes until you get nice char marks. Turn over and sear another 5 minutes or until lightly charred on the other side. Cut into strips and serve as you would carne asada!
Recipe by Pamela Salzman at