Swap out the meat and turn up the heat with this kicky Mushroom Tacos recipe made with portobello mushrooms, jalapeños, onion, and garlic. Serve on warm corn or flour tortillas with you favorite toppings.
What I love about this recipe:
- You wont miss the meat: I know it sounds crazy but the juicy, meaty portobello mushrooms make these Mushroom Tacos a meatless meal that’s so flavorful and filling even die-hard carnivores will be delighted!
- Taco Tuesday: the perfect meatless addition to our taco night (we love these lentil tacos too!). If you use our free meal plans, we always include one meatless meal each week!
- Toppings are king: We like to load these vegan mushroom tacos with all the good stuff — black beans, corn, diced avocado, shredded purple cabbage, and a spritz of lime. And if you’ve got leftovers, grab some mixed greens and turn it into a taco salad.
How to Make Mushroom Tacos:
Slice Mushrooms: Use a spoon to scrape off the gills from the portabello mushrooms and slice into long thin pieces.
Cook Vegetables: In a large skillet, heat oil over medium heat. Sauté the onion and jalapeños for 5 minutes, then toss in the garlic for another 30 seconds. Add mushrooms to a bowl and toss with oil, a sprinkle of lime juice, and taco seasoning. Raise heat to medium-high and add the mushrooms to cook, stirring occasionally for about 10 minutes.
Serve: Warm the tortillas then add mushroom filling to each tortilla, along with desired toppings such as guacamole, lettuce, tomato, etc, and enjoy!
The list of toppings for portobello mushroom tacos is so flexible, you could make a different version each time!
- Pico de gallo or fresh chopped grape or cherry tomatoes.
- Shredded cabbage or radishes create a little crunch that complements the softer textures of the mushrooms. Use iceberg or romaine as alternatives. You can even break up tortilla chips to sprinkle on top.
- Pickle it. Pickled cabbage, pickled onion, pickled jalapeños, pickled radishes. Your choice.
- Avocado or Guacamole
- Say cheese! Try cotija, oaxaca, or anejo enchilado. Shredded Mexican or taco blends will do the trick, too.
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- 2 Tablespoons olive oil , divided
- 3 Portobello mushroom caps , stems removed, or 1 lb cremini mushrooms or shitake mushrooms, chopped
- ½ onion , chopped
- 1 fresh jalapeño pepper , minced, (remove the seeds and veins for less heat)
- 2 garlic cloves , minced
- 1-2 Tablespoons taco seasoning , to taste
- ½ lime
- 4-8 warm corn or flour tortillas , for serving
- fresh cilantro
- Salsa or pico de gallo
- Cheese , (cotija, Mexican blend, oaxaca)
- bell peppers , sautéed
- cabbage , or lettuce, Shredded
- black beans , warmed
- corn , warmed
- Hot sauce
- Use a spoon to scrape off the gills from the portobello mushrooms and slice into long thin pieces.
- In a large skillet, heat the oil over medium heat. Once the oil is hot, add the onion and jalapeños. Sauté for 5 minutes. Add garlic and cook for 30 seconds.
- Add mushrooms to a bowl and toss with 1 tablespoon of oil, a sprinkle of lime juice, and taco seasoning.
- Raise the skillet heat to medium high and add the mushrooms. Cook, stirring only occasionally, for about 10 minutes.
- Warm the tortillas. Add mushroom filling inside each tortilla and desired toppings.
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I originally shared this recipe January 2021. Updated July 2023.