These tasty marinated mushroom tacos are the perfect combination of sweet and savory to whip up for #meatlessmonday, #tacotuesday or any other day of the week!
After the mushrooms are marinated, you can cook them while the sweet potatoes roast in the oven, making the total cooking time for these only about 45 minutes. Fast enough to make for a tasty weeknight meal. To round out the meal and make sure you add a bit of protein, serve these tacos with a side of beans.
*To make the recipe vegan opt for vegan Worcestershire sauce.
- 8 ounces sliced, portobello mushrooms
- 3 tablespoons 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
Mix seasonings, balsamic vinegar, and Worcestershire sauce in a small bowl.
Place sliced mushrooms in a shallow pan 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, salsa, guacamole, green onions, fresh cilantro or all of the above!