Crispy Adobo Mushroom Tacos

Whether you're a vegetarian, vegan, a mushroom lover, or just looking for a tasty alternative to traditional meat tacos, this recipe is sure to become a new favorite!

Course Main Course, taco

Cuisine Mexican

Prep Time 10

Cook Time 20

Servings tacos

Calories 225kcal

Author Kylie Mazon-Chambers

Ingredients

For the marinade:

¼ cup extra-virgin olive oil
1 teaspoon orange zest
2 tablespoons freshly squeezed orange juice
2 tablespoon honey
1 chipotle pepper in adobo sauce
1 tablespoon adobo sauce
3 cloves garlic, smashed
1 teaspoon cumin
¼ teaspoon dried oregano
Kosher salt, as needed

For assembly:

1 pound oyster mushrooms, cleaned
4 tablespoons extra-virgin olive oil, divided
Kosher salt, as needed
8 small corn tortillas, warmed
¾ cup Tomatillo-Avocado salsa verde, for serving
1 teaspoon lime zest
Pickled onions, for serving
Cilantro leaves, for garnish

Instructions

For the marinade:

Add the olive oil, orange zest, orange juice, honey, chipotle pepper, adobo sauce, garlic, cumin and oregano to the bowl of a food processor fitted with the blade attachment.
Blend until the marinade is smooth. Season with salt.

For assembly:

Pull the mushrooms apart and add them to a large bowl.
Evenly pour the marinade over the top of the mushrooms and use hands or tongs to toss to combine.
Heat a large sauté pan over medium-high heat, add 2 tablespoons (28 grams) of the olive oil and heat through. Working in batches to not overcrowd the pan, add half the mushrooms and sauté, stirring occasionally until they reduce in size and are browned, about 3 to 4 minutes. Remove to a bowl and return the pan to heat. Add the remaining olive oil and repeat. Season the mushrooms with salt.
Divide mushrooms over warmed tortillas. Top with a spoonful of tomatillo-avocado salsa, lime zest, pickled onions and cilantro leaves.

Notes

Don’t overcrowd the pan – Cook the mushrooms in batches if needed; too many at once will steam instead of crisp.

Nutrition