mojo portobello tacos with limey pickled red onions

Mom and I contemplated whether the pronunciation of mojo is “mo-joe” or “mo-hoe” over coffee the afternoon I created these tacos. Sort of like “gif” versus “jif.” I’d imagine in proper Spanish, the latter variant of mojo wins the battle. “Mo-joe” is more fun to say, though. Groovier.

Tropical Storm Eta hovers over the Gulf currently. The winds this morning reached 40mph at points and throughout the night I awoke to whistles and hiccups outside the window as the tress tossed to and fro with the gusts. I also nursed a throbbing thumb which caused my sleep disruptions. Amazing how the smallest wounds create the biggest pains. A wrinkle in the canvas. Eta isn’t alarmingly powerful but as with any system the risk of flying debris and existential inconvenience exists. I refused to run outside this morning (Monday, 11/9) because I just didn’t want to deal with the headwinds. A wrinkle in the canvas, once again.

Taco Wednesday, another round. These are citrusy salutes to summer in what is for many the start of winter, which doesn’t exist down south. Limes and oranges feature in the mojo marinade and the former pops another cameo in a batch of quick pickled red onions, which offer a spectacular color show the longer they sit but are certainly delicious after a mere 30 minutes of marriage. I advocate for a batch of homemade guac, but hey, storebought is fine, too. Just have the guac, damn it.

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Related:

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mojo portobello tacos with limey pickled red onions

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I enjoy a mix of big mushroom caps and the smaller creminis, but I invite you to try out any variety you wish. I'm betting shiitake would taste really smoky and indulgent! If you don't own or don't like liquid smoke, you can omit it and the marinade will still come out tangy and tasteful.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Marinating Time 30 minutes mins

Total Time 1 hour hr

Servings 8 generous tacos

Ingredients

  

mojo portobellos

• 20 oz mixed mushrooms, sliced thickly
• 1/2 cup lime juice
• 1/2 cup orange juice
• 1/2 tsp liquid smoke
• 1/2 tsp dried oregano
• 4 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp paprika
• kosher salt and pepper, to taste

limey pickled red onions

• 1 red onion, sliced thinly
• 1/4 cup white balsamic vinegar
• 1/4 cup lime juice
• 1 tsp sugar
• 1 tsp salt

Instructions

 

• Prepare the red onions and the mushrooms. They will need at least 30 minutes to marinate in their witches' brews.

  For the onions: combine all ingredients in an airtight jar and shake well to incorporate everything and coat the onion slices thoroughly. Stow in the fridge. Anything you don't use for the tacos will keep for up to a week unless you properly can the red onions for pantry storage.

  For the mushrooms: in a large bowl, whisk together ingredients, taste to adjust seasonings as needed. Toss mushrooms, ensuring each gets generously doused with the mojo sauce, and place in the fridge.
• When at least 30 minutes have elapsed, heat 1 tbsp olive oil on a large skillet over medium. Spread mushrooms and any loose marinade into the skillet and cook 10-15 minutes, stirring very occasionally. The mushrooms and liquid will release, but over time the mushrooms will caramelize and reabsorb the flavors, creating a firm, juicy texture. When the mushrooms darken and the liquid is mostly gone, remove from heat.
• To assemble tacos! Line 8-10 tortillas on a clean serving platter or surface. Scoop a small handful of slaw or greens in the center. Top with about 1/4 cup mushrooms, as much guacamole or salsa as you please, and a few pickled onions. I also like to accompany my tacos with fresh lime, cilantro, and vegan queso!