Mushroom Tacos (Vegan, Oil-free, & Gluten free)
Time to switch up your next Taco Tuesday! These tacos are juicy, packed with flavor, and easy to throw together. They were inspired by my mushroom steaks and they have been a huge hit with my family.
12 large portobello mushrooms
1/4 cup low sodium tamari
1-2 tbsp fresh lime juice
2 tsp liquid smoke
1 tbsp garlic powder
1 tbsp onion powder
2 tsp cumin
2 tsp chili powder
1 tsp smoked paprika
1/4 tsp cayenne pepper
Fresh ground black pepper
Ingredients for serving:
Tortillas (Use gluten free if desired)
Finely diced onion
Clean your mushrooms and trim or remove the stems if they are long. I like to use a wet paper towel or clean kitchen towel to remove any dirt from the mushrooms.
Mix your tamari, liquid smoke, lime juice, and spices together to create your marinade. Using a basting brush coat each side of the mushrooms with a thin layer of the marinade and allow the mushrooms to marinate for 10 minutes.
Preheat your oven to 450°F and line a baking sheet with parchment paper or a silicone baking mat.
Place your mushrooms on your baking sheet in a single layer and bake at 450°F for 20 minutes, flipping half way. Cooking time may vary depending on your oven, so keep an eye on them.
Once finished cooking, carefully slice the mushrooms into strips and assemble your tacos. I recommend serving them with extra lime, onion, cilantro, and hot sauce.