Mushroom Tacos
Get all the umami-rich deliciousness with these easy tacos made with portobello mushrooms.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.Step 2
Cut the portobello mushroom caps into 1/2-inch-thick slices and reserve in a medium-sized bowl. Discard the stems.Step 3
Blend 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 4
Meanwhile, finely chop the onion and the cilantro. Reserve to garnish finished tacos.Step 5
Heat 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 6
Add 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 7
If 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 8
Fill each tortilla with a few slices of mushroom, onion, cilantro, and pumpkin seeds. Serve with salsa and wedges of lime.