Get all the umami-rich deliciousness with these easy tacos made with portobello mushrooms.
- Serves: 4 persons
- 5pieces of portobello mushrooms
- 3spoons of achiote paste
- 2pieces key lime juice
- ½cup of water
- 1tablespoon of dry oregano
- 1spoon of olive oil
- 1piece of red onion
- 1handful of fresh cilantro
- 1cup of green salsa
- 12pieces of tortilla
- ½cup of green pumpkin seeds
- 5pieces of key limes
Step 1Gather the ingredients.
Step 2Cut the portobello mushroom caps into 1/2-inch-thick slices and reserve in a medium-sized bowl. Discard the stems.
Step 3Blend the water, lime juice, oregano, and achiote paste in a small bowl. Add the blended ingredients to the mushrooms, toss well to coat, cover, and marinate in the refrigerator for at least an hour.
Step 4Meanwhile, finely chop the onion and the cilantro. Reserve to garnish finished tacos.
Step 5Heat the olive oil in a large cast-iron skillet over medium heat. When the oil shimmers, remove the mushrooms from the marinade and add to the skillet with a large pinch of salt and sauté, stirring occasionally, until they deepen in color and become tender, 12 to 15 minutes. Remove from the pan and set aside.
Step 6Add the pumpkin seeds to the warm pan and toast until they turn golden brown and release their scent. Remove seeds from pan and reserve.
Step 7If you do not have a comal, wash and dry the cast-iron pan and heat it again without oil. Heat the tortillas over medium-high heat just until soft and flexible, about a minute on each side.
Step 8Fill each tortilla with a few slices of mushroom, onion, cilantro, and pumpkin seeds. Serve with salsa and wedges of lime.