Mushroom Asada Tacos with Avocado


  • 8 oz shiitake mushrooms for a deep umami flavor or Oyster mushroom for milder flavor
  • 1/4cup extra virgin olive oil
  • 1/3cup orange juice
  • 4cloves garlic, minced or grated
  • 1chipotle pepper in adobo, chopped (or 2 teaspoons chili powder)
  • 1teaspoon smoked paprika
  • juice of 2 limes
  • 1/2cup fresh cilantro, roughly chopped
  • corn or flour tortillas, warmed


  • 2avocados, mashed
  • juice and zest of 1 lime
  • Maldon sea salt


  • 1/2of a small pineapple, cubed
  • 1jalapeño, seeded and chopped
  • juice of 1 lime
  • 1/4cup fresh cilantro, chopped
  • crumbled feta or cotija cheese, for serving(optional)


  1. Add the mushrooms to a ziplock bag. Next add the olive oil, orange juice, garlic, chipotle peppers, paprika, lime juice, cilantro, and a large pinch of salt. Seal the bag and marinate 10 minutes or in the fridge up to overnight.
  2. Meanwhile, stir together the avocado, lime juice and zest, and a pinch of salt. 
  3. To make the salsa. In a bowl, combine the pineapple, jalapeño, lime juice, cilantro, and a pinch of salt.
  4. Preheat your grill or grill pan to high. Remove the mushrooms from the marinade and sear for 5 minutes, flip and sear another 5 minutes or until lightly charred on both sides. Slice into strips.
  5. Spread the avocado onto the warmed taco shells, and top with the mushrooms, salsa, and cheese. Enjoy!

 Recipe adaptation from:

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