|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 9g||33%|
|Total Sugars 5g|
|Vitamin C 15mg||76%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Do yourself a favor and dive into all the umami-rich, plant-based deliciousness of mushroom tacos. Plant-based? OK, mushrooms aren't exactly plants; they're fungi. Regardless, they are definitely invited to the party.
Mushrooms have long been used in Mexican cooking. In fact, indigenous people in the region were eating them long before the Spaniards arrived. A particular fungus that grows on corn, called huitlacoche, is an especially prized variety. And a wide range of mushroom tacos are fairly common throughout Mexico.
For this recipe, we use portobello mushrooms because they're more easily accessible in the U.S. and for their thick, toothsome texture. Marinated, they take on flavors beautifully, melding with their own rich yet mild taste. Sauté your mushrooms in a cast-iron pan at medium-high heat, enabling them to cook quickly but still caramelize to a subtle sweetness.
"Portobello mushrooms are the perfect replacement for meat in this plant-based taco. I marinated my mushrooms for about 2 hours and reserved the liquid for drizzling at the table. The flavor of toasted corn tortillas paired perfectly with the mushrooms and the toppings. I especially liked the crunch from the pumpkin seeds." —Diana Andrews
5 medium portobello mushrooms
1/2 cup water
1/4 cup freshly squeezed lime juice, plus lime wedges for serving
1 tablespoon dried oregano
3 teaspoons achiote paste
1 small red onion
1 cup fresh cilantro leaves
1 tablespoon olive oil
Kosher salt, to taste
1/2 cup pumpkin seeds
12 corn tortillas
1 cup store-bought or homemade green salsa
Steps to Make It
Gather the ingredients.
Cut the portobello mushroom caps into 1/2-inch-thick slices and reserve in a medium-sized bowl. Discard the stems.
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.
Meanwhile, finely chop the onion and the cilantro. Reserve to garnish finished tacos.
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.
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.
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.
Fill each tortilla with a few slices of mushroom, onion, cilantro, and pumpkin seeds. Serve with salsa and wedges of lime.
- You can cook the mushrooms in advance and store them for up to four days in the refrigerator before reheating and using them in the tacos.
- Reserve the leftover marinade and serve at the table to drizzle on the tacos.
- Achiote paste is available online and in Latin grocery stores and some supermarkets. If you have annatto seeds, you can make your own achiote paste.
Instead of cooking the mushrooms in a cast-iron pan on the stove, you can cook them over a grill. Place the mushroom slices crosswise over the grill so they do not fall in. Cook over slightly cooled coals or low gas and watch carefully, as they will cook very quickly.