Hongos Portobello Asada Tacos

A plant-based take on carne asada, inspired by Mexican weekend family cookouts. Portobello slices soak up a savory, citrusy marinade of orange, lime, soy sauce, and chipotle, then get seared until golden and charred. Served with a creamy taquería-style zucchini salsa that stands in for guacamole.

Ingredients

Marinade

• 1 cup fresh orange juice (from about 4 oranges)
• 1/2 cup fresh lime juice (from about 4 limes)
• 1/2 cup low-sodium soy sauce
• 1/3 cup low-sodium vegetable broth
• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar or apple cider vinegar
• 1/4 medium white onion, thinly sliced
• 1/4 bunch cilantro, chopped
• 3 canned chipotle peppers in adobo, finely chopped
• 1 1/2 tablespoons cane sugar
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground black pepper

Taco Filling

• 4 portobello mushroom caps, sliced 1/2 inch thick
• 6 tablespoons neutral oil, such as avocado oil, divided

Zucchini Salsa

• 5 tablespoons avocado oil
• 4 jalapeño peppers, stemmed and seeded if desired
• 1/2 small white onion, roughly chopped
• 4 garlic cloves, peeled
• 2 small Mexican zucchinis or 1 regular green zucchini, each cut into 4 pieces
• 1/4 cup low-sodium vegetable broth
• 1 tablespoon fresh lime juice
• 1/2 bunch cilantro
• 1/2 teaspoon sea salt

To Serve

• 10 corn or flour tortillas, store-bought or homemade
• 1/4 white onion, finely diced
• 1/4 bunch cilantro, finely chopped
• 4 limes, cut into wedges

Instructions

1. Whisk all marinade ingredients together in a large bowl.
2. Add the portobello slices to the marinade and mix to combine. Cover and refrigerate at least 2 hours, preferably overnight.
3. Make the salsa: heat the avocado oil in a large sauté pan over medium heat. Add the jalapeños, onion, garlic, and zucchini and pan-fry on each side until golden, removing the garlic after 1 to 2 minutes per side; the jalapeños, onion, and zucchini take about 4 minutes per side.
4. Carefully transfer all the vegetables and the oil to a blender. Add the broth, lime juice, cilantro, and salt and blend on high until smooth. Taste and add more salt if desired. Use right away or refrigerate in a covered container for up to 6 days.
5. Heat 2 tablespoons neutral oil in a large sauté pan or skillet over medium-low heat. Using a slotted spoon, add about a third of the marinated mushroom slices in a single layer without overlapping. Cook 4 to 5 minutes per side until golden and charred, flipping with a spatula. Add 1/4 cup marinade, mix, and cook 1 minute more. Transfer to a medium bowl.
6. Repeat with the remaining 2 batches, using 2 tablespoons oil each time. Return everything to the pan, stir to combine, and remove from heat.
7. Heat a medium skillet or comal over high heat. Warm each tortilla 30 to 40 seconds per side. Fill each with about 1/4 cup of the mushrooms and top with diced onion, chopped cilantro, a squeeze of lime, and the zucchini salsa.