Vegetarian Al Pastor Street Tacos
Savor the bold and vibrant flavors of these Vegetarian Al Pastor Street Tacos—an irresistible plant-based twist on the traditional Mexican favorite! Tender, smoky strips of marinated portobello mushrooms pair perfectly with sweet, caramelized pineapple, all seasoned with a zesty blend of ancho chili powder, cumin, and apple cider vinegar. Nestled inside warm corn tortillas, these tacos are topped with fresh cilantro, diced red onion, and a squeeze of tangy lime for a refreshing finish. With just 20 minutes of prep time and a quick cook on the stovetop, this crowd-pleasing recipe is perfect for busy weeknights or fun taco nights. Ideal for vegetarians and taco lovers alike, these vibrant street tacos deliver a symphony of flavors in every bite and are free of meat without sacrificing on authentic, mouthwatering taste.
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Recipe Information
Ingredients
- 5 large caps Portobello mushrooms
- 1 cup, diced Pineapple
- 0.5 cup Soy sauce
- 3 tablespoons Olive oil
- 0.25 cup Apple cider vinegar
- 1.5 tablespoons Ancho chili powder
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 12 small Corn tortillas
- 0.5 cup, chopped Fresh cilantro
- 0.5 medium, diced Red onion
- 3 whole Limes
Instructions
Clean the portobello mushrooms by gently wiping away any dirt with a damp paper towel. Slice the mushrooms into 1/4 inch thick strips.
In a large mixing bowl, combine soy sauce, olive oil, apple cider vinegar, ancho chili powder, dried oregano, ground cumin, garlic powder, onion powder, paprika, and black pepper. Whisk together until well combined.
Add the sliced portobello mushrooms and diced pineapple to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.
While the mushrooms are marinating, prepare your toppings. Chop the fresh cilantro and dice the red onion. Cut the limes into wedges for serving.
Heat a large non-stick skillet over medium-high heat. Add the marinated mushrooms and pineapple to the skillet, including a bit of the marinade to enhance the flavor.
Cook for 8-10 minutes, stirring occasionally, until the mushrooms are tender and caramelized and the pineapple starts to develop a golden color.
Warm the corn tortillas in a dry skillet or directly over a gas flame, one at a time, until they are soft and pliable, about 30 seconds per side.
Assemble the tacos by placing a generous spoonful of the mushroom and pineapple mixture onto each tortilla.
Top with chopped cilantro, diced red onion, and a squeeze of fresh lime juice.
Serve immediately while warm, with extra lime wedges on the side for those who like an extra citrus kick.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4783 mg | 208% | |
| Total Carbohydrate | 252.2 g | 92% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 40.3 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4601 mg | 98% | |
*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.
