Vegan Mushroom Tacos Al Pastor

A meatless take on a traditional Mexican favorite. Spicy, sweet, and smoky, this vegan Mushroom Tacos Al Pastor recipe is for when you're craving hearty but want to stay healthy. Marinate your mushrooms in spices, adobo chilis and pineapple. Then serve in a vegan-friendly, grain free tortilla for that added good-for-you touch.

Prep Time
Cook Time
  • Ingredients & Instructions



  • 8

    Mission Grain Free Tortillas, warmed
  • 2

    tbsp. vegetable oil
  • 1

    lb. sliced mushrooms
  • 1

    onion, diced
  • 2

    garlic cloves, minced
  • ½

    tsp. salt
  • ½

    tsp. Pepper
  • 2

    canned chipotles in adobo sauce, minced
  • 2

    tbsp. adobo sauce
  • 1

    tsp. chili powder
  • 1

    tsp. ground cumin
  • ¼

    tsp. smoked paprika
  • cup pineapple juice
  • ¼

    cup lime juice
  • 4

    thick slices fresh pineapple
  • 1

    avocado, halved, pitted, peeled and diced
  • 2

    cups cabbage, shredded
  • ¼

    cup red onion, chopped
  • 2

    tbsp. cilantro, finely chopped


  • Step 1

    Heat oil in large skillet set over medium-high heat; cook mushrooms, onion, garlic, salt and pepper for 3 to 4 minutes or until slightly softened.

  • Step 2

    Stir in chipotles, adobo sauce, chili powder, smoked paprika and cumin. Cook for 1 to 2 minutes. Stir in pineapple juice and lime juice. Cook for 4 to 6 minutes or until sauce is thickened and clings to mushrooms.

  • Step 3

    Heat grill pan to medium-high heat. Grill pineapple slices for about 2 minutes per side or until grill marked and tender. Let cool slightly; dice into smaller pieces.

  • Step 4

    Meanwhile, warm tortillas according to package directions. Serve mushrooms in tortillas with grilled pineapple, avocado, shredded cabbage, red onion and cilantro.

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