Everyone loves tacos. Don’t we? These are perhaps the most well know dish of my birth country. Authentic, or not, the variety of fillings put in tacos is huge and amazing. I love that different people around the world will adapt local flavours to their tacos. And why not, a corn tortilla is the perfect vessel for satisfying your Mexican, fusion, or seasonal craving.
I did not grow up eating mushroom tacos, unfortunately for me. In fact mushrooms weren’t really something that made an appearance on my mother’s menus. We did eat them now and then but never as a main meal, and certainly not as tacos. Other than during lent vegetarian meals were virtually non-existent in my parent’s home — though my mom does make killer chile rellenos year-round.
I’ve always liked mushrooms but this year I can’t seem to get enough of them. Some of you might remember that I really love portobellos, so it was only natural that I use them for tacos. To give the mushrooms more flavour I added a local pepper and some onion. The peppers never have a name on them so I am guessing they most resemble cubanelles. The weird thing is that the spicyness on these peppers varies greatly. Sometimes they are sweet and other times they are spicy. This time they were so spicy that my fingers burned for hours after I had sliced them. The pain was among the worst chile burn pain I have ever had…but it was worth it because the tacos tasted scrumptious! Haha, the pain foodies are willing to endure for a tasty dish.
There really isn’t much of a recipe, but I’m going to share it with you so that you can print it out for your grocery lists.
Portobello Mushroom and Cubanelle Pepper Tacos
- 2 large portobello mushrooms sliced into strips
- 3 cubanelle peppers sliced into strips (or sub with a medium spicy pepper of choice)
- 1 medium onion thinly sliced
- 2 garlic cloves minced
- olive oil
- sea salt and ground black pepper to taste
- corn tortillas
- cheese optional
- Heat the oil and saute the onions until soft. Next add the garlic, mushrooms, pepper, salt and black pepper. Cook until the mushrooms and cubanelle have reached your desired tenderness.
- Warm the tortillas and top with the vegetables, jalapeno and avocados. Enjoy!
Have you ever eaten mushroom tacos? These vegan tacos tasted so freaking good! The meatiness of the portobello will really hit the spot.