Mushroom asada tacos

Mushroom asada tacos

Tags

tacos
shrooms

Cook

Ingredients

  • 1 cup chopped coriander
  • ½ cup orange juice
  • 6 tbsp soy sauce
  • ¼ cup lime juice
  • ¼ cup olive oil
  • 6 cloves minced garlic
  • 2 tbsp chipotle paste
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp salt
  • 800g portobello mushrooms, thinly sliced
  • 4 tomatoes, finely chopped
  • ½ red onion, finely chopped
  • 1 garlic clove, minced
  • ½ lime, juiced
  • ½ bunch coriander, chopped
  • 8 tortillas
  • Minced white onion
  • Roughly chopped coriander
  • Lime wedges

Steps

  1. Place the coriander, orange juice, soy sauce, lime juice, olive oil, chipotles, cumin, and oregano in a large bowl and mix to combine.
  2. Add the mushrooms and gently toss until they’re fully coated. Set in the refrigerate to marinate for at least 2 hours.
  3. Combine the tomato, red onion, garlic, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.
  4. Drain the mushrooms, reserving 1 cup of the marinade.
  5. Add oil to a large pan over medium-high heat. Once hot, place the mushrooms in an even layer and cook until most of the moisture is cooked out.
  6. While the mushrooms are sautéing, heat the tacos on the griddle.
  7. Add ½ of the reserved marinade to the mushrooms and cook, stirring, until most of the marinade has evaporated.
  8. Add remaining marinade to the pan and cook, stirring often until they start to slightly caramelize.
  9. Place a few spoonfuls of mushrooms on a tortilla and top with white onion, coriander and salsa. Serve with lime wedges.