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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
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour
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!