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.
toasted sesame seeds, avocado slices, cilantro and lime wedges for serving
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.