Vegetarian Steak Tacos
Elevate your taco night with these bold and flavorful Vegetarian Steak Tacos! This plant-based twist on a classic features tender, charred slices of marinated portobello mushrooms that mimic the savory depth of steak. Infused with soy sauce, lime juice, smoked paprika, and warm spices, the mushrooms are grilled to perfection and served in soft corn tortillas. Each taco is topped with vibrant shredded red cabbage, creamy avocado, fresh cilantro, and tangy salsa or pico de gallo, with an optional drizzle of vegan sour cream for added richness. Quick to prepare in just 30 minutes, these tacos offer a hearty, satisfying meal that’s entirely vegan and bursting with fresh flavors—all perfect for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 2 tablespoons Fresh lime juice
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 small tortillas Corn tortillas
- 1 cup Shredded red cabbage
- 0.25 cup, chopped Fresh cilantro
- 1 large avocado Sliced avocado
- 0.5 cup Fresh salsa or pico de gallo
- 0.25 cup Vegan sour cream (optional)
- 4 pieces Lime wedges
Instructions
Clean the portobello mushroom caps with a damp paper towel and remove the stems. Set aside.
In a medium bowl, whisk together the olive oil, soy sauce, lime juice, smoked paprika, ground cumin, garlic powder, salt, and black pepper to create the marinade.
Brush the marinade generously onto both sides of each mushroom cap. Let them marinate for 10 minutes while you prepare the other ingredients.
Preheat a grill pan or skillet over medium heat. Once hot, add the mushrooms and cook for 4-5 minutes on each side, or until the mushrooms are tender and have some char marks.
While the mushrooms cook, warm the corn tortillas in a dry skillet or directly over a gas flame until soft and pliable, about 1 minute per side. Keep them warm in a clean kitchen towel.
Once the mushrooms are done, remove them from the heat and slice them into thin strips.
Assemble the tacos by layering the sliced portobello strips onto each tortilla. Top with shredded red cabbage, fresh cilantro, sliced avocado, and fresh salsa or pico de gallo.
If desired, drizzle with vegan sour cream and serve with a wedge of lime on the side.
Enjoy your vegetarian steak tacos immediately while they are warm.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 20.7 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4192 mg | 89% | |
*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.
