Description
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.
Ingredients
- 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
Directions
- 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.
