Mushroom Tacos
Umami-rich portobello mushroom tacos offer a flavorful and simple plant-based meal.
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Instructions
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Slice portobello mushroom caps 1/2-inch thick, discarding stems.
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Combine water, lime juice, oregano, and achiote paste; pour over mushrooms, toss, cover, and marinate in the refrigerator for at least an hour.
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Finely chop onion and cilantro, reserving for garnish.
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Heat olive oil in a large cast-iron skillet over medium heat. Add marinated mushrooms and a pinch of salt; sauté, stirring occasionally, for 12 to 15 minutes until tender and deeply colored. Remove from pan.
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In the same warm pan, toast pumpkin seeds until golden and fragrant; remove and reserve.
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Heat tortillas on a clean cast-iron pan or comal over medium-high heat until soft and pliable, about one minute per side.
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Fill each tortilla with sautéed mushrooms, onion, cilantro, and toasted pumpkin seeds; serve with salsa and lime wedges.