Best Portobello Mushroom Tacos with Pineapple Salsa & Avocado Mash
This easy vegan portobello mushroom taco recipe is marinated in smokey, spicy, and citrusy spices and flavors. Topped with pineapple salsa and guacamole mash.
Ingredients
PORTOBELLO MUSHROOMS
- 6 portobello mushrooms
- 1/4 cup avocado oil + 1 tbsp for cooking
- 1/3 cup orange juice
- 4 cloves garlic minced or grated
- 2 tsp cayenne pepper or, 1 chipotle pepper in adobo
- 1 tsp smoked paprika
- 1 tsp chili powder
- 2 limes juiced
- 1/2 cup fresh cilantro roughly chopped
AVOCADO MASH
- 2 avocados mashed
- 1 lime juice and zest
- sea salt & black pepper to taste
PINEAPPLE SALSA
- 1/2 small pineapple cubed
- 1 jalapeño seeded and chopped
- 1 lime juiced
- 1/4 cup fresh cilantro chopped
OTHER ADD-INS
- 1 handful of cilantro
- tortillas
- black beans
- vegan cheese
Instructions
- Clean the mushrooms and remove the stems. Hold the mushroom in one hand and slide the gills out with the tip of a spoon with the other hand. Continue this process until the gills are gone. Do the best you can to clean the mushrooms but mushrooms don’t have to be completely clean.
- Then, in a mixing bowl, whisk together the oil, orange juice, garlic, cayenne pepper, smoked paprika, chili powder, lime juice, and cilantro. Marinate the mushrooms in the mixture for at least 20-30 minutes, making sure to coat them thoroughly. While the mushrooms are marinating, prepare the avocado mash and pineapple salsa.
- For the avocado mash, mash two avocados in a mixing bowl and add lime juice and zest, sea salt, and black pepper to taste.
- For the pineapple salsa, chop up half a small pineapple and one jalapeño (seeded), and mix them in a bowl with lime juice and chopped cilantro.
- Once the mushrooms are marinated, heat a skillet over medium-high heat, add the remaining tbsp of oil, and cook the mushrooms for about 5 minutes on each side, or until tender and browned.
- To assemble the tacos, warm up your tortillas, and spread the avocado mash on each one. Then, add the cooked portobello mushrooms and top them with the pineapple salsa. Garnish with extra cilantro and lime wedges.