Mushroom Tacos

The Spruce Eats
Serves: 4 Save

Ingredients (12)

  • 5 medium portobello mushrooms
  • 1/2 cup water
  • 1/4 cup freshly squeezed lime juice, plus lime wedges for serving
  • 1 tablespoon dried oregano
  • 3 teaspoons achiote paste 
  • 1 small red onion
  • 1 cup fresh cilantro leaves
  • 1 tablespoon olive oil
  • Kosher salt, to taste
  • 1/2 cup pumpkin seeds
  • 12 corn tortillas
  • 1 cup store-bought or homemade green salsa

Directions

Learn how to make this recipe at The Spruce Eats

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