- Prep-time: / Ready In:
- Makes 4 tacos
- Serving size: 4 tacos
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Tacos aren’t just for Tuesdays in my house. I could eat them every night—especially these tacos, which are a mash-up of flavors that I fell in love with while in Hawaii. The tanginess of the barbecue sauce mixed with the sweet pineapple and rounded out with some vegan ranch is absolutely craveworthy, especially when it’s layered with meaty portobello mushrooms.
Tips
Canned pineapple: If using canned pineapple—which I’m a big fan of, for saving time—be sure to look for pineapple canned in juice and not syrup.
Gluten-Free: This recipe is gluten-free if you use gluten-free barbecue sauce.
From PLANTIFULLY SIMPLE: 100 Plant-Based Recipes and Meal Plans for Health and Weight-Loss © 2024 by Kiki Nelson. Photography © 2024 by Kiki Nelson. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
By Kiki Nelson,
Ingredients
- 8 ounces portobello mushrooms, wiped clean, stems removed, and chopped
- ¼ teaspoon garlic salt
- 2 tablespoons homemade sweet barbecue sauce or low-sodium store-bought barbecue sauce
- 4 (6-inch) corn tortillas
- ½ cup diced canned or fresh pineapple (see tip, recipe intro)
- ¼ cup diced red bell pepper
- 1 scallion, sliced (white and green parts)
- 1 lime, cut into wedges, for serving
- 2 tablespoons vegan ranch dressing, such as Easy Vegan Ranch Dressing
- Chopped fresh cilantro leaves, for garnish
Instructions
- Heat a large nonstick pan over medium-high heat. Add the mushrooms and garlic salt. Cook until the mushrooms soften and begin to brown, 5 to 8 minutes. If they start to stick, you can add a splash of water. Transfer the mushrooms to a small bowl and toss them with the barbecue sauce. Set aside.
- Wipe out the pan and place over medium heat. One at a time, warm the tortillas just enough to cook off the raw corn flavor and lightly brown on both sides, 1 to 2 minutes per side.
- Divide the mushroom filling among the tortillas. Top with the pineapple, bell pepper, and scallion. Add a squeeze of lime, then drizzle the ranch over the top. Sprinkle with cilantro and serve with extra lime wedges.
Per serving (4 tacos): 373 calories, 79 g carbohydrates, 14 g protein, 5 g total fat, 0.7 g saturated fat, 0 g cholesterol, 515 mg sodium, 5 g fiber, 21 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (2)
(0 from 0 votes)I have to say that these tacos were INCREDIBLE! So easy and so tasty! Definitely going into the regular rotation! Thank so much!
Love Kiki. I've been subscribed to her channel for about a year now. Her recipes are perfectly in line with WFPB guidelines and they are absolutely delicious as well. She is an inspiration, and makes the journey so much easier.