Happy Cinco de Mayo! This marinated mushroom taco recipe is a reason to celebrate! Super easy to prepare, you can have everything ready to put together when your guests arrive for the fiesta.
Mushrooms, peppers, and onions marinate in a smoky, spicy marinade before cooking. Wrap the veggies up in corn or flour tortillas and add some avocado, fresh cilantro, and Fiesta Cashew Cream. So yummy!
You will want to make the Fiesta Cashew Cream ahead of time.
Marinated Mushroom Tacos
- 2 cups sliced mushrooms, any variety
- 1/2 onion, sliced
- 2 sliced bell peppers, green, red, yellow or combination
- 8 corn tortillas
- 1/2 cup water
- 1/4 cup olive oil (Leave this out if you are oil-free!)
- 1/4 cup lime juice
- 1 tbsp vegan Worcestershire sauce
- 2 cloves garlic, minced (or 1/2 tsp garlic powder)
- 1/2 tsp salt
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
Place mushrooms, onions, and peppers in a shallow dish.
Mix marinade ingredients in a small bowl and pour over vegetables.
Marinate at least one hour, mixing occasionally to ensure adequate coverage.
Heat a skillet over medium-high heat. Add vegetables and marinade to the pan, bring to boil, then reduce heat and simmer until everything is tender and marinade reduces by half.
Place tortillas on a plate and cover with a wet paper towel. Microwave 30 seconds to 1 minute to soften. (Or you can wrap them in foil and place in a warm oven for a few minutes.)
Transfer warm tortillas to plates or a serving platter. Use a slotted spoon to scoop about 1/4 cup vegetables on each tortilla and drizzle with Fiesta Cashew Cream and toppings of your choice: avocado, cilantro, salsa, or plant-based sour cream.