Tacos have cool names. Battleship Tacos. Pirate Tacos. The only thing cooler would be Ninja tacos, and they probably exist somewhere. These Pirate Tacos from Vegan Mexico by Jason Wyrick are from Monterrey and proudly show their northern heritage, much like their sister taco, the Taco Gringa, fashioned from our tortillas and melted cheese. They’re most commonly served after hours, intended to quell the late-night munchies after a night of bar hopping and cervezas.
- 1 tablespoon corn or olive oil
- 2 large portobello mushrooms, lightly rinsed, patted dry, and chopped into 1-inch pieces, or 2 cups meatless strips
- 1 poblano chile, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup shredded vegan white cheese
- 4 (5- to 6-inch) flour tortillas, brushed with corn or olive oil on one side
- 1 ripe Hass avocado, pitted, peeled, and coarsely chopped
- 1 small white onion, minced
- 1/4 cup finely chopped fresh cilantro
- 1 lime, cut into 4 wedges, for serving
- Salsa of your choice, for serving
Heat a large skillet at just above medium heat, then add the oil. Add the mushrooms (or meatless strips) poblano, salt, and pepper and cook for 5 to 6 minutes, stirring occasionally.
While the mushroom mixture is cooking, heat a griddle over medium heat. Spread the vegan cheese on each tortilla on the unbrushed side, then divide the mushroom filling among the 4 tortillas. Add the avocado, onion, and cilantro and fold the tortillas in half. Lay them on the griddle and cook them until browned, usually 2 to 3 minutes. Flip the tortillas and repeat. Serve with the lime wedges and salsa.
Recipe from Vegan Mexico, copyright © 2016 by Jason Wyrick. Used by permission Vegan Heritage Press.