Trejo's Mushroom Asada Tacos
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By Karen Conlin
Trejo's Mushroom Asada Tacos
10 steps
Prep:15minCook:15min
Vegan tacos made with marinated mushrooms, cabbage, pesto, and corn tortillas
Updated at: Thu, 17 Aug 2023 03:01:26 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
25
High
Nutrition per serving
Calories460.7 kcal (23%)
Total Fat24.8 g (35%)
Carbs53.7 g (21%)
Sugars7.1 g (8%)
Protein10.8 g (22%)
Sodium660.4 mg (33%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the marinade
0.25white onion
chopped
1jalapeno
chopped
¼ cupcilantro
¼ cupolive oil
0.5juice of lemon
½ tablespoonsmoked paprika
1.5chiles in adobo
plus 1 tablespoon sauce from can
3cloves garlic
⅜ cuporange juice
⅛ cupsoy sauce
½ tablespoonground cumin
For the mushroom asada
Instructions
To make the marinade
Step 1
Put everything in blender or food processor. Puree. Set aside.
To make the mushroom asada
Step 2
Put sliced mushrooms in zip-seal bag or other sealable container. Add marinade. Coat well. Let marinate at least 3 hours at room temperature or as long as overnight in refrigerator.
Step 3
Heat olive oil in cast iron skillet. Brown mushrooms in batches, careful not to crowd the pan so they don't steam. Discard marinade.
To assemble the tacos
Step 4
Wrap the tortillas in foil and warm them in a 250F oven for about 15 minutes. Do not let them steam.
Step 5
Take them out, unwrap them, and line them up like an assembly line on your work space.
Step 6
Mix the cabbage and salsa verde.
Step 7
Spoon mushrooms down the center of each tortilla.
Step 8
Top the mushrooms with the cabbage mixture.
Step 9
Put some pepita pesto on top of each taco.
Step 10
Serve with lime wedges.
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