Vegetarian Carne Asada Tacos
Savor the bold and smoky flavors of *Vegetarian Carne Asada Tacos*, a plant-based twist on the classic Mexican favorite! This recipe swaps traditional meat for hearty, marinated portobello mushroom caps, infused with a zesty blend of lime juice, soy sauce, and warming spices like cumin and paprika. Grilled to perfection, the mushrooms deliver a rich, charred flavor that pairs beautifully with soft, warm tortillas. Topped with fresh cilantro, creamy avocado slices, and a hint of heat from jalapeño, these tacos are a vibrant and satisfying meal perfect for vegetarians and taco lovers alike. Ready in just 30 minutes, they make an easy yet impressive dinner option, complete with a drizzle of fresh lime for that citrusy kick. Whether you're a weeknight cook or hosting taco night, these vegetarian tacos will steal the show!
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Recipe Information
Ingredients
- 4 large caps portobello mushrooms
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 small flour tortillas
- 0.25 cup (chopped) fresh cilantro
- 0.5 cup (finely diced) red onion
- 1 sliced avocado
- 4 wedges lime wedges
- 1 sliced jalapeño
Instructions
1. Clean the portobello mushroom caps with a damp paper towel and remove the stems.
2. In a large bowl, whisk together the olive oil, soy sauce, lime juice, lime zest, ground cumin, paprika, garlic powder, onion powder, salt, and black pepper to create the marinade.
3. Place the portobello mushrooms in a shallow dish or zip-top bag and pour the marinade over them, ensuring they are well-coated. Let them marinate for at least 15 minutes, turning occasionally.
4. Preheat a grill or grill pan over medium-high heat.
5. Remove the mushrooms from the marinade and place them on the grill. Cook for 3-4 minutes on each side, until they are golden brown and have grill marks. Remove from heat and let them rest for a minute before slicing.
6. Warm the flour tortillas on the grill for about 30 seconds on each side or until pliable.
7. Assemble the tacos by placing slices of the grilled portobello mushrooms on each tortilla.
8. Top with chopped cilantro, diced red onion, sliced avocado, and jalapeño, as desired.
9. Serve with lime wedges on the side for an extra burst of fresh citrus flavor.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4050 mg | 176% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 16.7 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 528 mg | 41% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2704 mg | 58% | |
*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.
