Back when I first became a vegetarian, I thought about meat all the time. I missed it. So I pulled the classic rookie-vegetarian move of trying to recapture the magic of my favorite meals through a steady intake of Chik Nuggets, Tofu Pups, and other dubious miracles of modern culinary science. Imitation meat products (well, and “newly minted vegetarian smugness”) were the staples of my new diet—a lifestyle I later learned goes by the glamorous name of ''junk-food vegetarianism.'' Ah, the folly of herbivorous youth.

Now, after more than 10 years off the meat wagon, I don’t fantasize about meat—or even unhealthy tofu substitutes—at all. I’ve found that some of the ''meatier'' vegetarian meals can be made almost entirely from plants, eliminating the need for overly processed soy.

That’s why I love these mushroom tacos. They have the rich flavor of a slow-cooked pork taco and a satisfying meaty texture. But unlike with pork, mushrooms start out tender and only take about 10 minutes or so on the stove. Plus mushrooms are cholesterol-free, fat-free, full of vitamins, and are rumored to have mystical cancer-fighting properties. It's hard to go wrong when you throw “cancer-fighting” into the mix.

My partner invented this recipe based on the seasonings that go into Tacos al Pastor. Minus the pineapple and coke, but if you want to experiment with those too, knock yourself out. It's a fast and filling recipe that’s super easy to make for a large crowd.

Mushroom Tacos

Recipe feeds 2-3 runners

Time needed: 30-45 minutes

What you’ll need:

Pound of scrubbed assorted mushrooms (creminis and portabellos work well)

1 yellow onion

2 cloves garlic

6 small corn tortillas

1 orange

1 lime

1 teaspoon cumin

2 teaspoons dark chili powder

1 teaspoon oregano

3 tablespoons extra virgin olive oil

Salt to taste

Cilantro

How to make it:

1. Dice up one onion, setting aside three tablespoons for onion topping. Cut mushrooms into large chunks.

2. Heat oil in a large skillet over medium high-heat. Add onions and mushrooms and sauté for about 10 minutes until onions are tender and mushrooms begin to brown.

3. Mince garlic. Juice orange and lime. Reserve two wedges of lime.

4. Add garlic, cumin, oregano, and chili powder to onions and mushroom.

5. Saute for 30 seconds until garlic is aromatic, then add orange and lime juice, along with about a teaspoon of salt.

6. Cook for two to three minutes until the juice reduces.

7. Heat tortillas individually in a dry pan on the stove or all together wrapped in a towel in the microwave.

8. Spoon mushroom mix into tortillas and garnish with reserved raw onion and chopped cilantro. Enjoy!

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