Name: Vegan Asada Mushroom Tacos
Prep time: 10 min
Cook time: 10 min
Ingredients: 6 portobello mushrooms; 1/4 cup grapeseed oil (sub for any oil of your preference or omit oil); 1/3 cup orange juice; 4 cloves garlic (minced or grated); 2 tsp cayenne pepper (or, 1 chipotle pepper in adobo); 1 tsp smoked paprika; 1 tsp chili powder; 2 limes (juiced); 1/2 cup fresh cilantro (roughly chopped); 2 avocados (mashed); 1 lime (juice and zest ); sea salt & black pepper (to taste); 1/2 small pineapple (cubed); 1 jalapeño (seeded and chopped); 1 lime (juiced); 1/4 cup fresh cilantro (chopped); 1 handful of cilantro; tortillas; black beans; vegan cheese (Daiya, Miyoko's, or Follow your heart shredded cheese)

Jump to Recipe

These vegan Asada mushroom tacos are marinated in smokey, spicy, and citrusy spices and flavors. Looking for ideas for meatless Monday, meal prep, or taco Tuesday? Make this easy portobello mushroom taco recipe.

Marinated vegan asada mushroom tacos with pineapple salsa, avocado, jalapenos, and cilantro

When I first became vegan I would google vegan and/or vegetarian tacos near me. I was missing the authentic flavors of the street tacos I use to buy all the time. Next, I turned to Pinterest for recipe inspiration. I found loads of ideas from jackfruit, brussel sprout, and mushroom potato tacos.

portobello mushroom with gills being removed on white plate

What’s in these Asada mushroom tacos

Start off by removing the gills from the portobello mushrooms. As pictured above, hold the mushroom in one hand and slide the gills out with the tip of a spoon with the other hand. Continue this process until the gills are gone. See the picture above!

Do the best you can to clean the mushrooms but mushrooms don’t have to be completely clean.

For grilling keep the gills on but if you’re sauteeing then continue as mentioned above.

Slice, add the mushrooms to a bowl, and marinate the mushrooms. For the marinade, use the oil you prefer (or omit if oil-free), orange juice, garlic, cayenne pepper, smoked paprika, chili powder, lime, and cilantro.

Pro-tip: If you have some additional time add the mushrooms to a closed container and let the mushrooms marinate for an additional 15 or 20 minutes.

Watch me make these vegan tacos

Add the marinated mushrooms to a nonstick pan and cook on medium heat for 10 minutes or depending on your desired likeness.

Prepare the pineapple salsa while the mushrooms are cooking. In a bowl, combine the pineapple, jalapeño, cilantro, lime juice, and salt to taste.

Prepare the avocado mash when you’re ready to serve the tacos. Add the avocado, lime juice + zest, and salt to taste to a bowl. Mash until combined well.

Finally, add a few dollops of the avocado mash to the tortilla and top with your portobello mushrooms, and pineapple salsa. Enjoy!

Vegan taco tips & recommendations

Don’t have portobello mushrooms? This recipe works great for conventional mushrooms as well as cremini mushrooms (baby bella mushrooms)
Additional time? Add the mushrooms to a closed container and let the mushrooms marinate for an additional 20 minutes.
Want to add vegan cheese? I recommend the following brands: Follow your heart, Daiya shredded cheese, or Miyoko’s cheese (expensive but worth it).