Vegetarian Steak Tacos

Savor the bold and satisfying flavors of these Vegetarian Steak Tacos, a plant-based twist on a classic favorite that’s sure to impress. Juicy portobello mushroom caps are marinated in a smoky, zesty blend of olive oil, soy sauce, lime juice, and spices, then perfectly grilled to achieve a tender, steak-like texture with a delicious char. Served on warm corn tortillas, these tacos are topped with vibrant red cabbage, creamy avocado slices, fresh cilantro, and zesty salsa, creating a tantalizing mix of textures and flavors in every bite. Perfect for a quick dinner or a meatless taco night, these vegan tacos are easy to prepare in under 30 minutes, making them a go-to recipe for both health-conscious foodies and taco enthusiasts alike. Don't forget the optional drizzle of vegan sour cream and a squeeze of fresh lime for a finishing touch that elevates every bite!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 3 tablespoons Olive oil
• 2 tablespoons Soy sauce
• 2 tablespoons Fresh lime juice
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 8 small tortillas Corn tortillas
• 1 cup Shredded red cabbage
• 0.25 cup, chopped Fresh cilantro
• 1 large avocado Sliced avocado
• 0.5 cup Fresh salsa or pico de gallo
• 0.25 cup Vegan sour cream (optional)
• 4 pieces Lime wedges

Directions

Step 1

Clean the portobello mushroom caps with a damp paper towel and remove the stems. Set aside.

Step 2

In a medium bowl, whisk together the olive oil, soy sauce, lime juice, smoked paprika, ground cumin, garlic powder, salt, and black pepper to create the marinade.

Step 3

Brush the marinade generously onto both sides of each mushroom cap. Let them marinate for 10 minutes while you prepare the other ingredients.

Step 4

Preheat a grill pan or skillet over medium heat. Once hot, add the mushrooms and cook for 4-5 minutes on each side, or until the mushrooms are tender and have some char marks.

Step 5

While the mushrooms cook, warm the corn tortillas in a dry skillet or directly over a gas flame until soft and pliable, about 1 minute per side. Keep them warm in a clean kitchen towel.

Step 6

Once the mushrooms are done, remove them from the heat and slice them into thin strips.

Step 7

Assemble the tacos by layering the sliced portobello strips onto each tortilla. Top with shredded red cabbage, fresh cilantro, sliced avocado, and fresh salsa or pico de gallo.

Step 8

If desired, drizzle with vegan sour cream and serve with a wedge of lime on the side.

Step 9

Enjoy your vegetarian steak tacos immediately while they are warm.

Nutrition Facts

Serving size	(1311.5g)

Amount per serving	% Daily Value*
Calories	1605.5

Total Fat 92.9g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2998.2mg	0%
Total Carbohydrate 172.0g	0%
Dietary Fiber 45.2g	0%
Total Sugars 20.7g
Protein 45.0g	0%

Vitamin D 1.5IU	0%
Calcium 327.8mg	0%
Iron 11.4mg	0%
Potassium 4191.5mg	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: 49.1%

Protein: 10.6%

Carbs: 40.4%