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Lori’s Vegan Portobello Carnitas Tacos

Recipe by: Lori “The Clean Veganista”


  • 6 corn tortillas
  • 2-3 large Portobello mushroom caps, sliced
  • 1 tbsp. Smoked Hickory Balsamic (optional: substitute Gilroy Garlic Balsamic)
  • 1 tsp garlic powder
  • Juice of 1 lime
  • Optional toppings:
    • Cashew sour cream*
    • Diced mango
    • Diced red onion
    • Shredded cashew mozzarella*
    • Fresh cilantro
    • Avocado
    • Diced tomato
    • Diced red bell pepper
    • Fresh or pickled jalapeños
    • Your fave hot sauce… my fave is Green Belly


  1. Add all ingredients to large skillet & toss to combine; cook over medium-high heat until mushrooms are soft and have reduced in size by about half.
  2. While the mushrooms cook, toast tortillas over medium heat in a flat pan or skillet until they begin to brown; flip and repeat on the other side.
  3. Assemble the carnitas by layering the ingredients in any order you choose. I like to spread a thin layer of sour cream on the tortilla followed by the mushrooms and then the toppings.
  4. Enjoy!

*Note: I prefer homemade cashew sour cream and mozzarella but store-bought works too


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