Mushrooms are a great meat-free alternative when making tacos, and while I call for portobellos (for their meaty texture), you can use virtually any kind here.
So whether you are vegetarian, vegan, or simply want to eat a little less meat, this recipe is for you. The crema is delicious and has a little kick from jalapeño, but that can be modified if you’re not into a bit of heat.
Photographed by Eva Kolenko for The Full Plate.
Mushroom Tacos with Avocado Crema
Mushrooms and Marinade
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 1/2 tsp light soy sauce
- 1 pinch red pepper flakes
- 6 portobello mushroom caps, sliced into 1/2-inch slices
- 1 Haas avocado, pitted and peeled
- 1/4 cup Greek yogurt
- 1 garlic clove, roughly chopped
- 1 1/2 tsp minced seeded jalapeño chile
- Juice of 1/2 lime
- Kosher salt and freshly ground black pepper, to taste
- 8 corn or flour tortillas, warmed, for serving
In a large bowl, whisk together the olive oil, vinegar, maple syrup, soy sauce, and red pepper flakes. Add the mushroom slices and toss to coat; let sit for at least 10 minutes, or up to 30 minutes.
Combine all the ingredients for the avocado crema in the bowl of a food processor and pulse until smooth. Transfer to a bowl and season to taste with salt and pepper.
Heat a large skillet over medium-high heat. Add the mushroom slices and cook, turning as needed, until they have released their moisture and are beginning to brown and shrink, 8 to 9 minutes. Season to taste with salt and pepper.
To serve, pile some of the mushrooms onto the warmed tortillas and top with spoonfuls of avocado crema.