Vegetarian Carne Asada Street Tacos
Experience the bold flavors of traditional street tacos in a plant-based twist with these Vegetarian Carne Asada Street Tacos. This recipe swaps out beef for meaty, marinated portobello mushrooms grilled to smoky perfection, capturing all the essence of classic carne asada. A zesty marinade made from fresh lime juice, garlic, soy sauce, and a blend of spices ensures every bite is packed with flavor. Served on warm corn tortillas, these tacos are topped with vibrant red onion, fresh cilantro, creamy avocado slices, and finished with a squeeze of lime for a tangy touch. Perfect for quick weeknight dinners or weekend gatherings, these tacos are a must-try for vegetarians and taco lovers alike. With just 20 minutes of prep and 10 minutes of cooking, this recipe is as easy as it is delicious!
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 0.25 cup Olive oil
- 0.25 cup Soy sauce
- 0.25 cup Fresh lime juice
- 3 large Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 small Corn tortillas
- 0.5 cup Red onion, finely chopped
- 0.25 cup Cilantro, chopped
- 1 large Avocado, sliced
- 4 pieces Fresh lime wedges
Instructions
Clean the portobello mushrooms by wiping them with a damp paper towel. Remove the stems and gently scrape out the gills if desired.
In a bowl, whisk together olive oil, soy sauce, fresh lime juice, minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper to create a marinade.
Place the mushroom caps in a large resealable bag or shallow dish. Pour the marinade over the mushrooms, ensuring they are well-coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, up to 2 hours.
Preheat your grill or grill pan to medium-high heat.
Remove the mushrooms from the marinade and place them on the hot grill. Cook for about 5 minutes per side, or until they are tender and have nice grill marks.
Remove the mushrooms from the grill and let them rest for a couple of minutes. Slice them into thin strips.
Warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side until they are soft and pliable.
Assemble the tacos by placing slices of the grilled mushrooms into each tortilla. Top with finely chopped red onion, chopped cilantro, and sliced avocado.
Serve the tacos with fresh lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3673 mg | 160% | |
| Total Carbohydrate | 226.6 g | 82% | |
| Dietary Fiber | 54.5 g | 195% | |
| Total Sugars | 21.4 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4358 mg | 93% | |
*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.
