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Marinated Mushroom Tacos | Dietitian Debbie Dishes
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Marinated Mushroom and Sweet Potato Tacos

These marinated mushroom and sweet potato tacos are jam packed with flavor - you'd never guess they are vegetarian!
Course Dinner, Entree, Main Dish
Cuisine Tex Mex, Vegan, Vegetarian
Keyword Marinated Mushroom and Sweet Potato Tacos, vegan mushroom tacos
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 4 tacos
Calories 293kcal
Author Deborah Davis

Ingredients

  • 3 portobello mushroom caps sliced
  • 3 tablespoons vegan Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 2 tablespoons balsamic vinegar
  • 3 sweet potatoes peeled
  • 2 tablespoons olive oil
  • Sea salt and ground black pepper
  • 4 corn tortillas

Instructions

  • Mix seasonings, balsamic vinegar, and Worcestershire sauce in a small bowl.
  • Place sliced mushrooms in a shallow baking dish and pour marinade over them. Toss to coat the mushrooms evenly in marinade. Cover dish and place in the fridge for 1-2 hours.
  • Preheat oven to 350 degrees Fahrenheit.
  • Chop peeled sweet potatoes into 1/4 inch sized cubes. Drizzle with olive oil and toss to coat evenly in oil. Sprinkle with salt and pepper.
  • Bake potatoes for 45-60 minutes or until softened and lightly browned.
  • Heat a skillet over medium heat, add mushrooms and saute until marinade is cooked down to a thick sauce, about 10-12 minutes. Toss in sweet potatoes and stir. Cook an additional 2 minutes to warm potatoes.
  • Serve with corn tortillas, sour cream, guacamole, and fresh cilantro.

Nutrition

Serving: 1taco | Calories: 293kcal | Carbohydrates: 52g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 277mg | Potassium: 899mg | Fiber: 8g | Sugar: 11g | Vitamin A: 24229IU | Vitamin C: 6mg | Calcium: 95mg | Iron: 2mg