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Vegan Mushroom Tacos With Carne Asada Seasoning Blend


Earth Table | Vegan Carne Asada Tacos With Carne Asada Spice Blend

Prep Time: 30 minutes

Cook Time: 30 minutes

Serves: 4


5-6 portobello mushroom caps, cleaned and halved 

1 Tbsp Earth Table Carne Asada spice blend 

3-4 garlic cloves, minced or finely diced 

1/4 cup olive oil

1/4 cup lime juice 

1/2 cup cilantro, roughly chopped  


Optional additions:

Grain free tortillas, optional

flaky salt, optional

Mashed avocado 

1-2 avocados 

1-2 tbsp lime juice 

1-2 tsp Earth Table Chili Lime blend 

salt to taste 

Quick pickled onion and jalapeños 

1/2 red onion, thinly sliced

2 raw jalapeños, thinly sliced 

1/2 cup white or red wine vinegar 

1 tbsp sugar 

1 tsp salt 


  • For carne asada filling, combine mushroom caps, spice blend, garlic, oil, lime juice, and cilantro in a large plastic or reusable zip lock bag. Shake to evenly and thoroughly coat the mushrooms in the marinade. Let sit for at least 30 minutes - 1 hr. or up to one day.
  • Remove mushroom caps from the bag and roast on parchment lined baking sheet at 450F for 20-25 minutes, flipping at the halfway point. Alternatively, place caps directly on the grill for about 5 minutes for each side. Slice in strips and serve.
  • For the mashed avocado, remove avocado flesh from the skin and seed. Place avocado in a bowl with chili lime spice blend, lime juice and salt (start at 1 tsp and adjust to taste). Mash until desired consistency.
  • For the pickled red onions and jalapeños, bring all ingredients to a simmer in a small sauce pan for 3 minutes. Remove from heat, stir and allow to cool to room temperature. Store in an airtight container in the refrigerator for up to one week.

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