These tacos are a fresh & vibrant invitation into a warm Summer.
I understand that some of y’all may have been experiencing warm weather for a couple months now (#jealous), but I live in the Pacific Northwest, where the sun just made his first guest appearance a few days ago. Needless to say, we are STOKED about it.
What better way to say hello to Summer than exotic tacos, filled with mouth watering portobello mushrooms, crisp red pepper, fresh lettuce, and bright mango chunks? Oh, and spicy mayo! A condiment suitable for every time of year.
With all that sun outside, we ain’t got time to waste, which is why this recipe takes only thirty five minutes. After that, you get the privilege to stuff your face, i.e. the only real way to eat tacos.
Just like Kim and I, this dish has mixed heritage, with flavors reminiscent of Asian cuisine, wrapped in a Mexican package.
With fusion cuisine becoming more prominent in our culture (sushi burritos anyone?), it’s hard to resist playing with global flavors. And why should we resist? For the first time in history we are able to use spices from India, oils from China, and produce from California, all of which bring along their own culture, culinary techniques, and stories. Living in the digital age means living in an age where we respect and learn from people all around the world, and use that knowledge to improve our actions in health, art, and lifestyle.
I hope you enjoy these Asian influenced tacos, share your own creations with us @noeggsorham on Instagram, chat with us in the comments, or simply leave a rating.
Much love, Ryan & Kim <3
Portobello Summer Tacos
Warm corn tortillas filled with grilled umami mushrooms, fresh veggies, sweet mango chunks, and a drizzle of tantalizing spicy mayo.
- 3 large portobello mushroom caps, stems removed
- 3 cloves of garlic, minced
- 5 tbsp tamari sauce
- 2 tbsp sesame oil, divided
- 2 tbsp rice wine vinegar
- 1 tsp sriracha
- 1/2 tsp ground black pepper
- 3 tbs vegan mayonaise
- 1 tbs sriracha
- 4 organic corn tortillas
- 1 mango, skinned & cubed
- 1/2 red bell pepper, diced
- 3 leaves of lettuce (romaine or green leaf), shredded
- Whisk together garlic, tamari sauce, 1 tablespoon sesame oil, vinegar, sriracha, and black pepper. Cut portobello mushrooms caps into large chunks, roughly 1-inch in size. Pour marinate over mushrooms and let set for 15-20 minutes while you prep the rest of the produce.
- After the mushrooms have marinated, heat a large skillet, such as cast iron, over medium heat. Once hot, add the remaining sesame oil to the pan, followed by the mushrooms. Cook for 7-10 minutes, stirring occasionally, or until mushrooms are caramelized and slightly reduced in size.
- For spicy mayo, stir/whisk together mayonnaise and sriracha. Set aside.
- To warm tortillas, heat a small skillet over medium heat. One at a time, brush or dab a tortilla with a touch of water and place in pan for roughly 20 seconds on each side. Repeat for the remaining tortillas. Set aside onto a plate.
- Assemble in the order of: tortilla, mushrooms, lettuce, spicy mayo, and mangoes & bell peppers.
- Dig in!