Vegan Carne Asada Street Tacos

Savor the bold, smoky flavors of these Vegan Carne Asada Street Tacos—a plant-based twist on a beloved classic. Juicy portobello mushrooms are marinated in a zesty blend of lime and orange juices, garlic, and spices like cumin and paprika, then grilled to perfection to mimic the savory richness of traditional carne asada. Nestled in warm corn tortillas and topped with vibrant red onion, fresh cilantro, creamy avocado, and a squeeze of tangy lime, these tacos are an explosion of flavor in every bite. Ready in just 35 minutes, this easy-to-follow recipe delivers an authentic street food experience that’s completely vegan-friendly and perfect for both weeknight dinners and taco night parties. Keywords: vegan street tacos, plant-based carne asada, grilled portobello tacos, easy vegan taco recipe.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 3 tablespoons Olive oil
• 2 tablespoons Soy sauce
• 3 tablespoons Lime juice
• 3 tablespoons Orange juice
• 3 Garlic cloves
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Chili powder
• 0.5 teaspoon Black pepper
• 8 Corn tortillas
• 0.5 Red onion
• 0.5 cup Cilantro
• 1 Avocado
• 0 to taste Salt
• 1 for serving Lime wedges

Directions

Step 1

Clean the portobello mushroom caps with a damp paper towel to remove any dirt. Slice them into 1/2-inch thick strips.

Step 2

In a large mixing bowl, combine olive oil, soy sauce, lime juice, orange juice, minced garlic, cumin, paprika, chili powder, and black pepper.

Step 3

Add the sliced mushrooms to the marinade and toss to coat. Let them marinate for at least 15 minutes, or up to 2 hours in the refrigerator for more flavor.

Step 4

Meanwhile, finely dice the red onion and chop the cilantro. Slice the avocado into thin strips.

Step 5

Heat a grill pan over medium-high heat. Grill the marinated mushroom slices for about 3-4 minutes on each side, until they are slightly charred and cooked through.

Step 6

While the mushrooms are grilling, warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until soft and pliable.

Step 7

Assemble the tacos by placing a few mushroom slices on each tortilla. Top with diced red onion, cilantro, and avocado slices.

Step 8

Serve the tacos with lime wedges on the side for squeezing over the top, and add salt to taste if desired.

Nutrition Facts

Serving size	(1365.5g)

Amount per serving	% Daily Value*
Calories	1769.7

Total Fat 79.3g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 6.8g
Cholesterol 0mg	0%
Sodium 3717.4mg	0%
Total Carbohydrate 238.0g	0%
Dietary Fiber 51.4g	0%
Total Sugars 24.6g
Protein 48.2g	0%

Vitamin D 1.5IU	0%
Calcium 338.3mg	0%
Iron 11.4mg	0%
Potassium 4052.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.4%

Protein: 10.4%

Carbs: 51.2%