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Ancho Chile Lime Tacos
We ate the leftovers from these tacos for three days in a row. That's how amazing this Ancho Chile Lime Marinade is. If you don't have a smoker, you can roast the Lion's Mane and add a little liquid smoke to the marinade.
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Ancho Chile Lime Marinade
4 ancho chile pods, soaked in water
3 Tbsp agave syrup
1/2 cup liquid amino OR soy sauce
juice of 3 limes
2 tsp cumin
2 tsp minced garlic
1 tsp oregano
salt & pepper to taste
1/4 cup avocado oil
‍
Additional Ingredients
12-16 ounces Lion’s Mane mushroom
corn tortillas
seasoned pinto beans
fire-roasted corn
sliced avocado
chopped cilantro
crispy onions (optional)
sauce of choice*
‍
Directions
- Clean Lion’s Mane with a soft dry brush, if needed. Do not saturate with water. Keep the Lion's Mane as big as possible. Set it aside in a glass baking dish
- Blend Ancho Chile Lime Marinade ingredients until smooth. Evenly coat the Lion's Mane with the marinade
- Add Lion's Mane to a smoker OR roast for 45-55 minutes at 340 degrees Fahrenheit, in the glass baking dish. Check the Lion’s Mane every 15 minutes and continue to brush with marinade to prevent drying
- Slice and serve the smoked Lion's Mane steak on a warmed tortilla shell with pinto beans, fire-roasted corn, avocado, cilantro and sauce, or any toppings you like
*See Ancho Chile Salsa Cremosa for a sauce option
Shopping ListÂ
Ancho Chile Lime Marinade
4 ancho chile pods, soaked in water
3 Tbsp agave syrup
1/2 cup liquid amino OR soy sauce
juice of 3 limes
2 tsp cumin
2 tsp minced garlic
1 tsp oregano
salt & pepper to taste
1/4 cup avocado oil
‍
Additional Ingredients
12-16 ounces Lion’s Mane mushroom
corn tortillas
seasoned pinto beans
fire-roasted corn
sliced avocado
chopped cilantro
crispy onions (optional)
sauce of choice*
‍
Directions
- Clean Lion’s Mane with a soft dry brush, if needed. Do not saturate with water. Keep the Lion's Mane as big as possible. Set it aside in a glass baking dish
- Blend Ancho Chile Lime Marinade ingredients until smooth. Evenly coat the Lion's Mane with the marinade
- Add Lion's Mane to a smoker OR roast for 45-55 minutes at 340 degrees Fahrenheit, in the glass baking dish. Check the Lion’s Mane every 15 minutes and continue to brush with marinade to prevent drying
- Slice and serve the smoked Lion's Mane steak on a warmed tortilla shell with pinto beans, fire-roasted corn, avocado, cilantro and sauce, or any toppings you like
*See Ancho Chile Salsa Cremosa for a sauce option
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