These Pirate Tacos are from Monterrey and proudly show their northern heritage, much like their sister taco, the Taco Gringa, fashioned from flour 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.
Course
Main Course
Cuisine
Mexican
Servings4tacos
AuthorJason Wyrick
Ingredients
1tablespooncorn or olive oil
2large portobello mushrooms, lightly rinsed, patted dry, and chopped into 1-inch pieces, or 2 cups meatless strips
1poblano chile, finely chopped
1/2teaspoonsalt
1/2teaspoonfreshly ground black pepper
3/4cupshredded vegan white cheese
4(5- to 6-inch) flour tortillas, brushed with corn or olive oil on one side
1ripe Hass avocado, pitted, peeled, and coarsely chopped
1small white onion, minced
1/4cupfinely chopped fresh cilantro
1lime, cut into 4 wedges, for serving
Salsa of your choice, for serving
Instructions
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.