Portobello Mushroom Asada Tacos with Chipotle Marinade

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Jump to RecipePortobello mushroom tacos on a serving board.

The beauty of cooking with mushrooms is their ability to soak up all the delicious flavors they are cooked with. These asada tacos are soaked and cooked in a flavorful chipotle marinade that brings a whole new depth of flavor to the mushrooms.

How to Get Crispy Mushrooms

To get the most flavor out of your mushrooms you want to let them cook down and get nice and browned. Getting those nice crispy edges on the mushrooms will give them a rich flavor.

For the mushrooms to brown you don’t want to disturb them too much. I like to toss the mushrooms every 5 minutes or so. Letting them sit on that hot pan will help them crisp up. Also, make sure to add them to a hot pan to start. You want them to start cooking to moment you add them to the pan.

These may not seem like they are browning at first because they have all the extra liquid from the marinade, but trust me, once they cook down they will brown up quickly.

Close up of crispy mushroom tacos.

Taco Toppings and Variations

The mushrooms are the star of the dish but the toppings are what brings all the flavors together. Since the mushrooms are so packed with flavor you want toppings that bring some lightness, creaminess, and brightness to the tacos.

For these tacos, I suggest onion, avocado, and cilantro. You can easily switch this up if you want. Some other toppings that would be great are sliced green onions, fresh cabbage, or some pico de gallo.

Common Questions

Can you use other mushrooms?

You can use other mushrooms but they all cook slightly differently. Portobello mushrooms are a great choice because they brown nicely but can also soak up the flavors of the marinade. Portobello mushrooms are also fairly easy to find. You can buy the large portobello mushroom caps or the small baby bella mushrooms.

If you can’t find portobello mushrooms you can go for white button mushrooms instead. If you use something like hen of the woods or oyster mushrooms they may cook quicker so you will need to adjust the cooking time.

Are these tacos spicy?

These tacos do have a slight kick to them. The marinate asks for chipotle peppers. If you are sensitive to spice just use 1 pepper. If you want a little extra you can use 2 chipotle peppers. You can even add a little bit of the sauce from the pepper jar to add extra heat.

How many does this serve?

This recipe makes 6-8 tacos (6” tacos). Typically this makes enough for 2 if this is all you are eating. If you are serving it with a side it is enough for 3-4 people.

If you want to make extra tacos just add an additional 8oz of mushrooms and 3-4 extra tortillas. You can still use the same amount of marinade.

Six mushroom tacos on a platter.

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Portobello Mushroom Asada Tacos with Chipotle Marinade

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Mushrooms and Marinade

  • 6 portobello mushroom caps (or 16oz baby bella mushrooms), cut into 1-inch pieces
  • 1/4 cup avocado oil
  • 2 limes, juiced
  • 1 orange, juiced
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1-2 chipotle peppers in adobo, chopped
  • 1 tbsp soy sauce
  • 1/2 tsp liquid smoke (optional)
  • 1/2 cup Mexican beer (e.g., Modelo or Athletic’s non-alcoholic Cerveza Atletica)

For Serving

  • 6-8 (6-inch) corn or flour tortillas
  • 1/2 white onion, diced
  • fresh cilantro, chopped
  • 2 avocados, mashed
  • lime wedges, for serving


  1. Prepare the Marinade. In a large pan or bowl, combine the avocado oil, lime juice, orange juice, garlic powder, smoked paprika, chopped chipotle peppers, soy sauce, liquid smoke, and Mexican beer. Whisk the marinade until well combined.
  2. Marinate the Portobello Mushrooms. Clean and cut up the portobello mushrooms. Add the mushrooms to the marinade and toss so they are well coated. Let the mushrooms marinate for 30 minutes allowing the flavors to infuse.
  3. Cook the Mushrooms. Preheat a cast-iron skillet over medium-high heat. Once the pan is hot, add the mushrooms to the pan (try to add them without too much of the marinade). You are going to cook these down for about 15-20 minutes. Mix them every 4-5 minutes to make sure all the sides get nice and brown. They have a lot of moisture in the beginning so don’t be alarmed if they don’t brown right away, they will get there. Once they are looking browned, add a few tablespoons of the reserved marinade back into the skillet to deglaze the pan. Cook for another 5 minutes then remove from the heat.
  4. Assemble the Tacos. Warm the corn tortillas on a skillet for about 20 seconds on each side or for 10 seconds in the microwave. Add your mushrooms to the tortillas and top with diced white onion, chopped cilantro, and mashed avocado. Serve with a lime wedge and enjoy!


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