Ingredients per serving


Portobello Mushroom Al Pastor Tacos

  • Portobellos, cleaned 60.0 pieces
  • Yellow onions, sliced thin 15.0 each
  • Cilantro 2.0 bunch
  • Al Pastor marinade, see sub recipe
  • Corn or Flour tortillas 400.0 each
  • Pineapple salsa, see sub recipe
  • Avocado Crema, see sub recipe

Vegan Al Pastor Marinade

Pineapple Salsa

  • Pineapple, small diced 8.0 each
  • Red onion, small dice 5.0 each
  • Tomatoes, small diced 10.0 each
  • Jalapenos, small diced 10.0 each
  • Green bell pepper, small diced 5.0 each
  • Limes, juiced 5.0 each
  • Season to taste with salt and pepper

Vegan Avocado Crema

A vegan twist on Al Pastor Tacos featuring Knorr Professional Caldo de Vegetales! Filled with Portobello Mushrooms and topped with Pineapple Salsa and Avocado Crema. 



  1. Portobello Mushroom Al Pastor Tacos

    • Marinate mushrooms, roast in the oven at 400 degrees for 15 minutes. Do the same for sliced onions and cilantro. It is easier to roast separately.
    • Once the mushrooms are roasted, slice them and mix them with the onion and cilantro mixture. Keep warm in a steam table for service. 
    • Serve on warm tortillas with pineapple salsa and avocado crema.  
  2. Vegan Al Pastor Marinade

    • Put all ingredients in a blender and mix together until very smooth. 
  3. Pineapple Salsa

    • Mix all together and serve chilled. 
  4. Vegan Avocado Crema

    • Mix all together and serve chilled.