Tonight’s vibe is these al pastor mushroom tacos! Topped with feta, avocado & cilantro, and loads of lime juice. Chipotle’s in adobo blended up with pineapple, onions, garlic, and @spicetribe California Love Spice (filled with chile, cumin & Mexican oregano) and poured over crispy oyster and crimini mushrooms; so much goodness!! Saved extra sauce for drizzling over the tacos.

Serving Size: 2-4

Ingredients

• 1.5 cups cubed pineapple
• 1 - 7 oz can chipotle peppers in adobo
• .5 white onion, roughly chopped
• 3 garlic cloves
• .5 teaspoon paprika
• 1 teaspoon California Love All Purpose Chile Blend
• 1 tablespoon vinegar
• 3 tablespoons olive oil
• salt and pepper to taste
• 2 cups oyster mushrooms, sliced/shredded
• 3 cups crimini mushrooms, sliced/shredded
• For serving: feta, lime juice, avocado, flour or corn tortillas, cilantro

Add All Products

Directions

1. In a blender, mix your pineapple, chipotle peppers in adobo, onion, garlic cloves, paprika, California Love seasoning, vinegar, water, olive oil, salt and pepper until a sauce forms. Set aside.
2. In the meantime, slice/shred your mushrooms and heat a skillet with a drizzle of olive oil. Crisp, brown and cook your mushrooms for about 20-35 minutes until your desired cook time. Season with salt and pepper throughout.
3. Next, reduce heat to low and add 1/4th cup of the sauce you made in the blender. Mix and let the flavors combine with the mushrooms – about 10-15 minutes on medium-low heat. Remove and set aside.
4. Assemble your tacos by placing your mushrooms on griddled tortillas and topping with feta, lime juice, avocado and cilantro. Save your reserved sauce and drizzle over the tacos.