Vegan Mushroom Tacos With Carne Asada Seasoning Blend
Prep Time: 30 minutes
Cook Time: 30 minutes
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
Grain free tortillas, optional
flaky salt, optional
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.