Korean Portobello Tacos

Vegan Korean Tacos served on a white wood board with a side of limes and a glass of beer

Inspired by Korean barbecue, these vegan tacos are filled with juicy, charred marinated portobello mushrooms, red peppers, spicy Gochujang Crema, super quick Asian pear salsa and all the fresh fixins! Despite all the amazing flavors, this meal comes together quickly and can even be started the day before.

5 from 4 votes

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Course: Dinner, Lunch

Cuisine: Korean, Vegan

Keyword: Mushroom Tacos, Vegan Tacos

Prep Time: 25

Cook Time: 15

Marinating: 30

Total Time: 1 5

Servings: 6

Calories: 449kcal

Author: Bronwyn

Ingredients

For the Marinade:

¼ cup brown sugar (or coconut sugar)
¼ cup soy sauce
4 tbsp toasted sesame oil
2 tbsp seasoned rice wine vinegar
2 tbsp minced fresh ginger
1 tbsp Gochujang (Korean red pepper paste)
4 garlic cloves, minced
6 portobello mushrooms, stems and gills removed
2 red bell peppers, cut in half, seeds and stem removed

For the Asian Pear Salsa:

2 medium Asian pears, diced (skin on or off) (or 1 large)
¼ cup lime juice
¼ cup red onion, finely diced
1 Jalapeno pepper, seeds removed, finely diced, optional
½ cup cilantro, chopped

Gochujang Crema:

½ cup vegan mayonnaise
2 tbsp lime juice
2 tsp Gochujang

To Serve:

8-10 corn or flour tortillas, warmed
2 cups shredded lettuce
3 green onions, thinly sliced
toasted sesame seeds, avocado slices, cilantro and lime wedges for serving

Instructions

In small bowl, whisk together the ingredients for the marinade. Once the sugar has dissolved, pour the marinade into a shallow baking sheet or plastic bag. Add the mushrooms, turning to coat. Marinate for 30 minutes up to overnight in the fridge, turning occasionally.
While the mushrooms marinate, whisk together the ingredients for the Crema in a small bowl. Cover and set aside.
In a medium bowl, combine the ingredients for the salsa together.
Preheat your grill or grill pan to medium-high. Remove the mushrooms from the marinade (keep the marinade) and cook for 5 minutes per side, or until lightly charred on both sides. Slice each mushroom into 5-6 strips. Set aside. Grill the peppers about 1-2 minutes per side, brushing with the remaining marinade. Slice each pepper half into 5-6 strips.
Spread the Kochujang Crema on each warmed tortilla, shredded lettuce, and a few strips of portobello and red pepper. Top with the Asian pear salsa, slices of avocado, sesame seeds, green onions and more cilantro, if desired.

Nutrition Info:

Notes:

Make these tacos gluten-free by using gluten-free tortillas and gluten-free soy sauce.

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