Vegan Carne Asada Street Tacos
Get ready to savor the bold, smoky flavors of Vegan Carne Asada Street Tacos—a vibrant plant-based twist on the classic street food favorite. These tacos feature tender, marinated strips of portobello mushrooms infused with a zesty blend of lime juice, orange juice, garlic, and spices like cumin and chili powder, delivering the rich, umami-packed essence of traditional carne asada. Grilled to perfection, the mushrooms are nestled in warm corn tortillas and topped with fresh red onion, fragrant cilantro, and creamy avocado slices for a delicious balance of textures and flavors. Perfect for a quick dinner or entertaining, these tacos are dairy-free, meat-free, and bursting with bold flavors that even meat-lovers will adore. Serve with lime wedges for an extra pop of citrus and enjoy the ultimate vegan street taco experience!
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 3 tablespoons Lime juice
- 3 tablespoons Orange juice
- 3 Garlic cloves
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Black pepper
- 8 Corn tortillas
- 0.5 Red onion
- 0.5 cup Cilantro
- 1 Avocado
- to taste Salt
- 1 for serving Lime wedges
Instructions
Clean the portobello mushroom caps with a damp paper towel to remove any dirt. Slice them into 1/2-inch thick strips.
In a large mixing bowl, combine olive oil, soy sauce, lime juice, orange juice, minced garlic, cumin, paprika, chili powder, and black pepper.
Add the sliced mushrooms to the marinade and toss to coat. Let them marinate for at least 15 minutes, or up to 2 hours in the refrigerator for more flavor.
Meanwhile, finely dice the red onion and chop the cilantro. Slice the avocado into thin strips.
Heat a grill pan over medium-high heat. Grill the marinated mushroom slices for about 3-4 minutes on each side, until they are slightly charred and cooked through.
While the mushrooms are grilling, warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until soft and pliable.
Assemble the tacos by placing a few mushroom slices on each tortilla. Top with diced red onion, cilantro, and avocado slices.
Serve the tacos with lime wedges on the side for squeezing over the top, and add salt to taste if desired.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3717 mg | 162% | |
| Total Carbohydrate | 238.0 g | 87% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 24.6 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4052 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
