(Vegan) Portobello Mushroom Asada Street Tacos
They are filled with flavor from the marinade of lime and orange juice, fresh herbs, and a few other simple ingredients. Pair with this specialty avocado-sauerkraut crema for a deliciously satisfying meal!
Ingredients
Servings: 3-4
For the Mushrooms:
- 4 Portobello Mushrooms
- 1/2 small Pineapple, about 1 1/2 cups chopped
- 1 Lime, juiced
- 1 Orange, juiced
- 1 large Shallot, thinly sliced
- 1/4 cup Fresh Cilantro, chopped
- 2 tbsp. Soy Sauce, low sodium
- 1 1/2 tsp. Ground Cumin
- 1 tsp. Smoked Paprika
- 3 Chipotle Chiles in Adobo Sauce (optional)
- 1/2 tsp. Salt
For the Avocado-Sauerkraut Crema:
- 2 Avocados
- 1/3 cup Bubbies' Naturally Fermented Sauerkraut, chopped
- 2 Limes, juiced
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
- 1 large Shallot, chopped
To Assemble:
- Corn Tortillas
- Fresh Cilantro
- Pickled Onions (optional)
- Jalapenos, thinly sliced (optional)
- Lime Wedges
Instructions
For the Mushrooms:
- Slice the portobello mushrooms into thick wedges, about 1/2" thick.
- In a large ziploc bag, add the portobello wedges, chopped pineapple, lime juice, orange juice, sliced shallots, chopped cilantro, soy sauce, ground cumin, smoked paprika, chipotle chiles, and salt. Shake well to evenly coat the mushrooms and pineapple in the marinade. Set aside for at least 15 minutes.
For the Avocado Crema:
- In the meantime, mash the ripe avocadoes, then fold in the chopped sauerkraut, lime juice, chopped shallot, salt, and black pepper.
To Assemble:
- Grill the mushrooms and pineapple until warm and tender, about 2-3 minutes on each side. Remove from heat.
- Heat up the corn tortillas, then add a generous scoop of the avocado crema on each tortilla, spreading evenly.
- Add 3-4 grilled mushrooms and some grilled pineapple on each tortilla.
- Garnish with pickled onions and fresh cilantro, then serve warm with a lime wedge. Enjoy!
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