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  • Writer's pictureKatrina Davis

Vegan Portobello Asparagus Tacos with Avocado Crema

Updated: Oct 30, 2020

I have been doing "Meatless Monday" on and off for some time now. Lately we have been trying to eat more plant based and it actually has made quite a difference in how I feel. These tacos are one of my favorite recipes to throw together because it takes less than 30 minutes, it tastes so good, and does not make you feel overly stuffed.

The mushrooms give a sort of meaty texture to the tacos so you don't even realize you are eating a vegan meal. I pair these with a simple avocado crema and pickled red onions that I usually have on hand. link to the pickled onion recipe coming soon!

If you try this recipe and love it, snap a pic and share it with us on Instagram and Facebook and follow our Pinterest page. Enjoy!



  • 4 large portobello mushrooms, sliced

  • 1 bunch asparagus, ends trimmed off and cut into 3-4 inch stalks

  • 8-10 corn tortillas

  • One ripe avocado

  • 1/2 bunch cilantro (with stems)

  • 1/2 tsp salt

  • Juice from 1/2 lime

  • 3 tbsp olive oil

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 tsp cayenne

  • 1/4 tsp pepper

  • 1/2 tsp salt


  1. Combine avocado, cilantro, salt, and lime juice in blender and blend until smooth.

  2. Add olive oil and pulse a few times until combined

  3. In a small bowl, combine garlic powder, onion powder, cayenne, pepper and salt

  4. In a large skillet over medium-high heat, add olive oil then add mushrooms and asparagus.

  5. Season with seasoning mix and continue to cook, stirring occasionally until tender and cooked through

  6. Heat your tortillas over a skillet or directly over flame of gas stovetop until desired warmth then fill tortillas with veggies, avocado crema, and pickled red onions (optional). Enjoy!

serves 4

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