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  • Yield 12 small street tacos 1x
Author Davy Khy | Love in My Belly

Explore Mushrooms and the spicy flavors of the West in this recipe from @loveinmybelly.

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Ingredients

Scale

Marinade

  • 1 lb portabella mushrooms
  • 2 tsp achiote powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp salt
  • ½ tsp sugar
  • ¼ cup orange juice
  • ¼ cup pineapple juice
  • 1 lime, juiced   
  • 1 tbsp olive oil

Additional Ingredients:

  • small street style white corn tortillas
  • 1 cup of fresh pineapple slices
  • 1 mixed cup of chopped cilantro and diced sweet yellow onion
  • 2 limes, sliced for serving
  • salsa

Instructions

  1. Clean portabella mushrooms and pat dry. Slice into strips (medium thickness).
  2. In a large bowl, mix the mushrooms with the marinade  ingredients.
  3. In a large skillet over medium high heat, add olive oil and  sauté mushrooms until cooked through. Set aside.
  4. Char pineapple slices in another skillet or keep raw.
  5. Warm tortillas in a separate skillet.
  6. Assemble tacos: in tortilla add cooked mushrooms, sprinkle cilantro & onions, top with pineapple and serve with fresh lime wedges and salsa.

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