Yummy Mushroom Asada tacos! I used a pineapple jalapeño salsa as a topper and it was divine!
- 16 oz sliced portobello mushroom caps, or cremini mushrooms, stemmed and cleaned
- 1/2 cup chopped fresh cilantro leaves, or epazote
- 1/3 cup olive oil
- 1/4 cup Tamari, or liquid aminos
- Juice of 1 orange
- Juice of 1 lime
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- Kosher salt and freshly ground black pepper, to taste
- Whisk cilantro, orange juice, lime juice, aminos, olive oil, garlic, chili powder, cumin, oregano, salt, and pepper in a large bowl or shallow dish to combine.
- Add the mushrooms and gently toss until they’re fully coated. Marinate in the refrigerator for at least 30 minutes to an hour. (These can be made up to 24 hours ahead). Give the mushrooms a good toss every 10 to 15 minutes.
- With a slotted spoon, remove mushrooms and reserve 1 cup of the marinade.
- Heat a cast-iron or other large non-stick skillet over medium-high heat. When the pan is heated, add olive oil. Once the oil is shimmering, place the mushrooms in an even layer and cook, making sure not to touch them until most of the moisture has cooked out of them, about 10 minutes.
- While the mushrooms are sautéing, warm the tortillas on a comal or other small non-stick skillet on the stovetop. Once tortillas are warmed and slightly browned, cover with a paper towel and place on a baking sheet in a low oven, or use the “warm hold” feature on the microwave.
- When most of the moisture has evaporated, add 1/2 cup of the marinade and stir. Continue to cook and repeat with remaining marinade, stirring often for another 5 to 10 minutes. The mushrooms should be caramelized and slightly crisped around the edges.
- Serve on warm tortillas and top with salsa, cilantro.