Vegan Shredded Mushroom Adobo Tacos al Pastor 

Taco party time!

Adobo spiced mushrooms are roasted, then shredded. A Poblano pepper is roasted on the same sheet pan, then blended with cashews to make a roasted poblano crema. Add those to a tortilla, top with pineapple. Then you will have some vegan shredded mushroom adobo tacos al pastor. They are healthy and one of the most delicious tacos I have ever had. 

All you need to do is rub a quick adobo spice on to some portobellos. Then roast them, once they get all juicy and yummy, they are super easy to shred. The roasted poblano is blended with raw cashew that were soaked, garlic, cilantro, green onion and lime. The roasted poblano crema is outstanding! 

The star of the show may be the addition of pineapple. The spiciness from the adobo mushrooms and roasted poblano crema takes on the most extraordinary flavor when paired with pineapple. The sweet and juicy pineapple should not be skipped. These vegan shredded mushroom adobo tacos al pastor have everything. The perfect balance of flavor, that will leave you totally addicted to theses tacos al pastor. 

This is such a super quick meal, filled with protein. Perfect for those mid week blues. Your taco game will never be the same. Satisfy even the biggest vegan food skeptic with these babies. The shredded adobo mushrooms are super “meaty”, hearty and filling. 

Vegan shredded mushroom adobo tacos al pastor are pure bliss. Spicy, salty, sweet, crunchy, juicy, creamy. The total package wrapped in a little tortilla. 

Vegan Shredded Mushroom Adobo Tacos al Pastor
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Roasted adobo mushrooms are shredded, added to a tortilla and topped with roasted poblano crema and diced pineapple. The ultimate sweet and spicy perfection!

Course: Main Course
Servings: 6 tacos
Author: Lauren Hartmann
Shredded Adobo Mushrooms
  • 6 oz. Portobello mushrooms
  • 2 Tbsp. Olive oil
  • 1 tsp. Salt
  • 1/2 tsp. Smoked Paprika
  • 1/2 tsp. Onion powder
  • 1/2 tsp. Cumin
  • 1/2 tsp. Garlic powder
  • 1/4 tsp. Chili powder
Roasted Poblano Crema
  • 1/2 C. Raw cashews, soaked
  • 1 Poblano pepper
  • 1/4 C. Cilantro, fresh
  • 1 Green onion
  • Juice of 1 Lime
  • 1/4 C. Almond milk
  • 1 tsp. Salt
For the Tacos
  • Tortillas of choice
  • 1/2 C. Pineapple, diced
  • Cilantro for topping
  1. If you are making the roasted poblano crema(which I highly recommend) you need to pre soak the cashews. For at least 3-4 hours, overnight is better, or you can soak for 15-30 minutes in boiling water if you are in a pinch.

  2. First, make the adobo mushrooms. Preheat the oven to 400 degrees. Now place the portobellos on a baking sheet, pour the olive oil over them and rub the inside and outside of the mushrooms with the oil. 

  3. Now, in a small bowl, mix all the seasonings together and then sprinkle over the mushrooms and rub that onto the mushrooms. 

  4. Bake them at 400 degrees for about 20 minutes, flipping the mushrooms halfway through until they are very brown and juicy. 

  5. To make the roasted poblano, place the pepper onto the baking sheet with the mushrooms, and also roast at 400 degrees for 20 minutes. 

  6. Once the mushrooms and poblano pepper are done, remove from the oven and let the mushrooms cool for a minute while you make the crema. 

  7. Drain the cashews and add them to a blender or food processor. Then cut the top off the roasted poblano, and add that as well as the remaining crema ingredients to the blender or food processor. Pulse on high, scraping down the sides as needed until the crema is very smooth. This may take a few minutes. Taste and adjust seasoning. Set aside.

  8. Next, taking 2 forks, scrap and shred the mushrooms. Then add a little bit of the mushrooms to a tortilla, then a bit of crema, then some pineapple and cilantro. Serve immediately. 

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