Portobello Asada Tacos are a flavourful vegetarian spin on carne asada tacos. The mushrooms are marinated in a orange, lime and cumin sauce and then grilled until lightly charred on the edges. This is a light and refreshing meal that is perfect for summer!
In a ziploc bag or large baking dish combine the lime juice, orange juice, garlic, cumin, coriander, paprika and salt and stir to ensure that it is well mixed. Add in the portobello mushrooms and leave them to marinate for a minimum of 20 minutes and up to overnight.
In a blender combine the green sauce ingredients and blend until smooth. Set aside
In a bowl stir together all of the ingredients for the salsa fresca, taste and add more jalapeno or lime juice as needed.
Heat a BBQ to medium high heat. Remove the mushrooms from the marinade and place them on the grill. Leave them to cook for 4-5 minutes until grill marks form and then flip and cook for another 5 minutes. The mushrooms are done when they are soft and slightly charred on the edges. Remove them from the grill and slice then into half inch wide strips.
To assemble the tacos place 2-3 strips of the grilled mushrooms on a lettuce leaf. Spoon the salsa overtop, drizzle with the green sauce and garnish with a slice of jalapeno.