This carnitas taco may look like it’s made with shredded pork but it’s really made with mushrooms. This will make a delicious addition to Taco Tuesday!
Mushroom Carnitas Tacos with Cilantro Lime Crema [Vegan]
- 8 ounces maitake mushrooms
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 4 garlic cloves minced
- 3/4 teaspoon salt
- 1/2 teaspoon liquid smoke
- 1 tablespoon lime juice
- 1/2 cup orange juice
- 1 small onion sliced
- 2 tablespoons plus 1 cup low sodium vegetable broth
- 4-6 whole wheat or sprouted grain tortillas
- 1 avocado sliced for topping
- cilantro lime crema for topping (see recipe below)
Cilantro Lime Crema:
- 3/4 raw cashews
- 1/4 cup lukewarm filtered water
- 2 limes juiced
- 3 tablespoons cilantro chopped
- 1/4 teaspoon salt
- 1 teaspoon garlic minced
Cilantro Lime Crema:
- In a bowl, add the raw cashews and lukewarm water, enough to cover all the cashews. Cover the bowl and let the cashews soak overnight.
- Strain the water and put the soften cashews in a high-speed blender or food processor. Add the water, lime juice, cilantro, garlic and salt and blend until smooth.
- Store in the refrigerator until ready to use.
- Cut the ends off the maitake mushrooms and slice lengthwise into strips. Set aside.
- In a bowl, add the chili powder, oregano, cumin, onion powder, garlic, salt, liquid smoke, lime juice and orange juice.
- Whisk together until combined and set aside.
- Heat a pan over medium high heat. Add two tablespoons of the vegetable broth to the pan.
- Add the mushrooms to the pan and arrange them in a single layer. If you have cast iron press or something heavy, place it on top of the mushrooms so that they can cook evenly and sear. Cook for 5 minutes.
- Turn the mushrooms over and continue to cook for another 5 minutes. If pieces of the mushrooms get stuck on the bottom of the pan, deglaze the pan. To deglaze the pan, add 2 tablespoons of vegetable broth to the pan. Scrape the pan and mix in the pieces with the rest of the mushrooms.
- Add the onions and continue to cook for another 10 minutes stirring the mushrooms and onions and deglazing the pan every 5 minutes.
- Once the mushrooms are darker in color, add the marinade to the pan and let cook for 5 minutes. Don’t let the mushrooms dry out.
- Remove from heat.
- Add some of the mushrooms to the tortilla and top with avocado and a dollop of the crema. You can add your favorite toppings as well.
- Serve and enjoy!