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Feel Nourished Shiitake Asada Tacos

Kimberly Snyder
5 from 2 votes
Servings 8


  • 4 cups of shiitake mushrooms diced in halves
  • 1 poblano chili chopped
  • 1 orange bell pepper chopped
  • 1 red bell pepper chopped
  • 1 bunch of green onion chopped
  • 1 bunch of cilantro chopped
  • 1 ripe avocado diced
  • ½ cup organic salsa
  • 8 corn tortillas

Ingredients for marinade:

  • ½ cup avocado oil
  • cup Braggs liquid aminos or ¼ cup of tamari [gluten free soy sauce]
  • ½ cup shallots chopped
  • ½ tsp. red pepper flakes
  • ½ tsp. smoked paprika
  • 1 tsp. cumin
  • 2 Tbs. coconut sugar
  • 1 large lemon juiced
  • 1 large orange juiced


  • Whisk together marinade in a bowl.
  • Add mushrooms, bell peppers and poblano to marinade and let sit for 1-2 hours.
  • In a large saucepan, add mushrooms, bell peppers, and poblano with a ¼ cup marinade and spices. Saute on medium low heat for 10-15 minutes, until veggies are soft and liquid has dissipated.
  • As mushroom mixture is almost finished being cooked, heat up tortillas. Then dice the avocado and cilantro.
  • Once tortillas are cooked, assemble your tacos by scooping mushroom mixture onto your tortillas, and layering with avocado and cilantro. Serve with your favorite salsa and enjoy!
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