Asada Mushroom Tacos
Author: 
Serves: 6
 
Ingredients
  • 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
Instructions
  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 https://pamelasalzman.com/asada-mushroom-tacos-recipe/