Vegan Mushroom Asada Tacos

• •2 lb Portobello Mushrooms (cleaned and sliced into 1/4-inch strips)
• •1 cup Fresh Cilantro (chopped, plus more for garnish)
• •1 cup Orange Juice (freshly squeezed)
• •3 tbsp Lime Juice (freshly squeezed, plus wedges for serving)
• •3 tbsp Soy Sauce
• •4 cloves Garlic (minced)
• •2 tsp Cumin (ground)
• •1 tsp Mexican Oregano (dried)
• •2 tbsp Olive Oil (divided)
• •12 piece Corn Tortillas
• •1 piece White Onion (minced)
• •1 cup Pickled Red Onion (store-bought or quick homemade)
• •2 piece Limes (sliced into wedges)

Instructions

1. 1

   Prepare the Mushroom Asada Marinade: In a medium bowl, whisk together the chopped cilantro, orange juice, lime juice, soy sauce, minced garlic, ground cumin, and dried Mexican oregano.

2. 2

   Marinate the Mushrooms: Add the sliced portobello mushrooms to the marinade, tossing gently to ensure all the mushroom strips are well coated. Let marinate at room temperature for at least 15 minutes while you prepare other ingredients, or refrigerate for up to 30 minutes for deeper flavor.

3. 3

   Cook the Mushrooms: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add half of the marinated mushrooms in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until browned and tender. Remove from the pan and set aside. Repeat with the remaining 1 tablespoon of olive oil and the second batch of mushrooms.

4. 4

   Warm the Tortillas: While the last batch of mushrooms cooks, warm the corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly toasted, wrap them in a damp paper towel and microwave for 30 seconds, or wrap in foil and heat in an oven.

5. 5

   Assemble the Tacos: Divide the cooked mushroom asada among the warm tortillas. Top with minced white onion, pickled red onion, and a sprinkle of fresh cilantro. Serve immediately with extra lime wedges on the side for squeezing.

Chef's Tips

• 💡Don't overcrowd the pan when cooking the mushrooms; this ensures they brown nicely instead of steaming. Cook in batches if necessary.
• 💡For extra flavor, consider adding a pinch of chipotle powder to the marinade for a smoky kick.
• 💡Quick Pickled Red Onions: Thinly slice 1 red onion, place in a jar, and cover with 1/2 cup hot water, 1/2 cup white vinegar, 1 tsp salt, and 1 tsp sugar. Let sit for at least 15 minutes, or overnight for best results.