Mushroom Al Pastor Tacos

Swapping the meat and going all veg with these Mushroom Al Pastor Tacos…for nights when you’re craving Mexican, but also something plant based.

Where have these tacos been all my life you wonderful Mushroom Al Pastor tacos? These tacos may not be authentic by any means, but the the savory umami texture of meaty mushrooms with this marinade/ sauce is everything. It’s spicy, savory, smoky, a little sweet and has tons of umami we love. We serve it with a generous spread of guacamole, pickled onions to make any incredibly delicious vegan mushroom tacos.

I love how the mushrooms soak up savory marinade/sauce and become a tender like meat.. Fresh toppings, including pickled onions, fresh cilantro, green onions, crumbled cheese and a squeeze of lime make this plant based taco perfect. This simple recipe is not 100 percent authentic, but I believe it’ll satisfy your meaty cravings without any meat.

Mushroom Al Pastor Tacos with Avocado Sauce

Ingredients

• 1 pound mixed mushrooms, shiitake, cremini, portobello sliced
• 1 medium yellow onion or 2 shallots, sliced
• 2 tablespoons extra virgin olive oil
• Al Pastor marinade
• 3 cloves garlic, minced or grated
• 2 tablespoons chili powder, link only for reference you could find them cheaper at your grocery store)
• 1 tablespoon mild smoked paprika
• 2-3 chipotle peppers in adobo, link only for reference you could find them cheaper at your grocery store)
• ¼ cup apple cider or white vinegar
• 1 cup fresh or frozen pineapple chunks
• 1 tablespoon toasted sesame seeds
• Add Ons
• 1/2 cup fresh cilantro, chopped
• 2 green onions, chopped
• 10 toasted corn or flour tortillas
• Crumbly vegan or regular cotija cheese or mild feta, optional
• Pickled onions to serve

Garlic Gucamole

• 2 hass avocado 
• 2 cloves garlic
• 1 tablespoon Mayo
• 3 tablespoons water
• Salt
• ½ jalapeño more to your taste

Instructions

1. Make the Al pastor marinade/ sauce. In a blender or food processor combine the garlic, chili powder, paprika, chipotle chilies, vinegar, 1 cup of the pineapple chunks, and a pinch of salt. Blend until completely smooth. Stir in the sesame seed.
2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the cremini, portobello mushrooms, onions, and a pinch each of salt and pepper. Cook for 5 minutes, until the moisture in the mushrooms start to evaporate and they begin crisping on the edges.
3. Add the shiitake mushrooms, and continue to cook another 5 minutes. Reduce the heat to low, stir in about ½-3/4 of the al pastor sauce. Simmer for 5-6 minutes or until the sauce has reduced and coats the mushrooms, there should be just be a little sauce left in the pan.
4. Remove from the heat.
5. For the garlic guacamole, blend the ingredients using a fork in a bowl for chunky sauce or in a food processor for smooth sauce. Season well.
6. Toast the tortillas, spread the garlic guacamole. Topped with a heaping of mushrooms, some extra al pastor sauce and toppings of your choice. Enjoy with a squeeze of lime!