Chimichurri Mushroom Tacos + Cilantro Pineapple Slaw

These tacos are packing some fresh and vibrant flavors. Mushrooms marinated in a fresh chimichurri and paired with a simple cilantro pineapple slaw. Don't forget the guac!

Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 50 minutes
Servings 6 servings



  • 1/3 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon lime juice
  • 1 teaspoon salt
  • 2 cloves garlic minced
  • 2 teaspoons jalapeno pepper minced
  • 2 tablespoons fresh parsley minced
  • 2 tablespoons fresh oregano minced

~Cilantro Pineapple Slaw:

  • 2 cups napa cabbage shredded
  • 1 cup diced pineapple chunks
  • 1 small onion thinly sliced
  • 1 large carrot grated
  • 2 tablespoons fresh cilantro diced
  • 1 teaspoon lime juice
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup


  • 1 1/2 pound sliced portobella mushrooms
  • 1 teaspoon olive oil
  • 2 teaspoons liquid smoke
  • 2 tablespoons sugar free ketchup
  • 2 tablespoons soy sauce or tamari if gluten free
  • 2 teaspoons maple syrup


  • 6 - 8 medium flour tortillas


  • unsweetened coconut yogurt + guacamole



  1. Whisk together the vinegar, oil, lime juice, salt, and garlic in a medium mixing bowl. Add the jalapeno and herbs and stir well. Store in an airtight container for up to a week.

Cilantro Pineapple Slaw + Tacos

  1. Cilantro Pineapple Slaw: In a large mixing bowl toss together the cabbage, pineapple, onion, and carrots. Whisk the other ingredients in a small bowl and pour them over the slaw. Gently stir to combine well then cover and store in fridge for at least 1 hour and up to 48 hours also. 


  1. Combine the mushrooms with 1 tablespoon olive oil in a large skillet over medium high heat, stirring constantly, until edges are starting to turn golden brown. Reduce heat to low and add remaining ingredients for the mushrooms and stir for another few minutes until the liquid has mostly evaporated. Remove from heat and cool for a moment before making tacos.


  1. After the mushrooms have cooked scrape the mushrooms onto a separate dish and lay the tortillas a few at a time in the pan to warm them. Fill the tortillas with the mushrooms and slaw and top with chimichurri, coyo, and guacamole if desired.