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Al Pastor Mushroom Tacos

 

Cook time: 30 minutes

Makes 4-6 small tacos

 

Ingredients

4 portobello mushroom caps cut into 1 inch pieces

2 cloves of garlic

1/4 cup sliced red onion

1/2 tsp chipotle

1 tsp chili powder

1/4 tsp paprika

1/3 cup fresh orange juice

2 tbs of extra virgin olive oil plus more for cooking

pinch of salt

corn tortilla 

 

Pineapple Salsa

2 cups of fresh diced pineapple

1/4 cup of diced red onion

1 tsp of diced jalapeño pepper

23 tbs of fresh cilantro chopped

1 tbs of fresh lime juice

salt to taste

 

The Mashed Avocado

2 avocados 

1 tsp of lime juice

pinch of salt

 

Additional Optional Toppings

arugula

radish

red onion

 

Make the pineapple salsa by adding all of the ingredients into a medium size bowl, mix well and salt to taste. Refrigerate until ready to use. Now mix together the orange juice, extra virgin olive oil, onion, garlic, chipotle powder, chili powder, paprika and salt into a large bowl. Then add in the mushrooms and onions and make sure everything is coated with the mixture and set aside.

 

Place a large skillet over medium heat and add in 1-2 tbs of extra virgin olive oil and the mushrooms and onions. Cook for about 8 minutes while stirring occasionally and add salt to taste. Then, make the mashed avocado by simply mashing it in a bowl with a fork, then stir in the lime juice and add in salt to taste.

 

Now you can start to make your tacos by warming up the corn tortillas by placing them in a skillet over medium heat for about 30 seconds on each side. Once your tortillas are warm spread on the mashed avocados, then the mushrooms and onions and top with the pineapple salsa.

 

 

 

 

 

 

 

 

 

 

 

 

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