Vegetarian Carne Asada Street Tacos

Savor the bold, smoky flavors of these Vegetarian Carne Asada Street Tacos, a plant-based twist on a classic favorite! Juicy, marinated portobello mushrooms infused with a zesty blend of soy sauce, fresh lime juice, garlic, and warm spices like smoked paprika and cumin take center stage. Grilled to perfection, these mushroom "steaks" are nestled into soft corn tortillas and topped with vibrant garnishes of red onion, cilantro, and creamy avocado slices. Ready in just 30 minutes of cooking time, plus a quick marinating process, these tacos are perfect for weeknight dinners or entertaining guests. Serve with fresh lime wedges for that perfect citrusy pop. These vegetarian tacos are bursting with flavor, texture, and excitement, making them a must-try for taco night!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 0.25 cup Olive oil
• 0.25 cup Soy sauce
• 0.25 cup Fresh lime juice
• 3 large Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Chili powder
• 0.5 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 12 small Corn tortillas
• 0.5 cup Red onion, finely chopped
• 0.25 cup Cilantro, chopped
• 1 large Avocado, sliced
• 4 pieces Fresh lime wedges

Directions

Step 1

Clean the portobello mushrooms by wiping them with a damp paper towel. Remove the stems and gently scrape out the gills if desired.

Step 2

In a bowl, whisk together olive oil, soy sauce, fresh lime juice, minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper to create a marinade.

Step 3

Place the mushroom caps in a large resealable bag or shallow dish. Pour the marinade over the mushrooms, ensuring they are well-coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, up to 2 hours.

Step 4

Preheat your grill or grill pan to medium-high heat.

Step 5

Remove the mushrooms from the marinade and place them on the hot grill. Cook for about 5 minutes per side, or until they are tender and have nice grill marks.

Step 6

Remove the mushrooms from the grill and let them rest for a couple of minutes. Slice them into thin strips.

Step 7

Warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side until they are soft and pliable.

Step 8

Assemble the tacos by placing slices of the grilled mushrooms into each tortilla. Top with finely chopped red onion, chopped cilantro, and sliced avocado.

Step 9

Serve the tacos with fresh lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(1443.5g)

Amount per serving	% Daily Value*
Calories	1906.2

Total Fat 100.0g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 3673.4mg	0%
Total Carbohydrate 226.6g	0%
Dietary Fiber 54.5g	0%
Total Sugars 21.4g
Protein 51.3g	0%

Vitamin D 1.5IU	0%
Calcium 374.4mg	0%
Iron 13.2mg	0%
Potassium 4357.8mg	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: 44.7%

Protein: 10.2%

Carbs: 45.1%