Make these vegan-friendly mushroom tacos using just a few ingredients! Assemble and top with pico de gallo, creamy guacamole, and crunchy quick pickled onions. An easy meatless dinner ready in just 20 minutes!
In our family, there are vegetarians/vegans and there are carnivores. And taco Tuesday is kinda a must! I mean, I find it a good excuse to make tacos on Tuesdays (our Mexican-inspired recipes are always on rotation, they’re not just for Cinco de mayo!). We usually make at least one chicken option and one veggie option so that everyone can enjoy.
Our absolute favorite is these baked chicken tacos, crunchy shells with tender juicy chicken are amazing! And then for vegetarians/vegans, it’s either crispy cauliflower tacos or these delicious mushroom vegan tacos!
Mushroom Taco Recipe
This mushroom taco recipe is so healthy and simple. You start with the aromatics and then saute sliced meaty portobello mushrooms (and any other variety of mushrooms that you like) with homemade taco seasoning until tender. And that’s your taco filling ready!
It’s a very versatile recipe, as you can use any ingredients you have on hand to make the topping and the mushrooms are full of flavorful so honestly, they don’t need much.
My favorite part? This healthy plant based dinner can be done in just 20 minutes! Oh, and you can use this filling to make quesadillas as well!
The Ingredients
Here’s what you’ll need to make these mushroom tacos:
- Mushrooms – I used a mix of white portobello mushrooms because they are meaty, and shiitake mushrooms because they look fancy! You can use pretty much any mushrooms you have available. Cremini (baby bella), white mushrooms, etc.
- Aromatics – onion, garlic, and jalapeno.
- Taco seasoning – either homemade or store-bought. I always make my own homemade spice blends as they’re so simple to make, but healthier, cheaper, and taste better! Here’s my taco seasoning recipe.
- Tortillas (corn or wheat), fresh lime, and salt.
Is it Necessary to Remove The Gills?
Gills are the dark stuff located underneath the mushroom caps. Most mushroom taco recipes tell you to remove the gills if you’re sauteeing the mushrooms. I made tacos with gills and without, and didn’t find it necessary to remove them.
When gills are left, they will turn your mushrooms a bit darker, if you don’t mind that then leave them and don’t bother removing them.
I also leave the stems on, and use the whole mushroom! #zerowaste
How to Make Mushroom Tacos
- Slice the mushrooms, I like to slice the portobellos into long strips unless they are too large then I slice that in half as well. I left my shiitake mushrooms as a whole because they’re small and look fancy. If using baby bella mushrooms, slice them.
- In a skillet, over medium high heat, heat oil and saute the onion, garlic, and jalapeno. About 3 minutes.
- Add the sliced portobello mushrooms, and cook for 2-3 minutes until they start wilting.
- If using shiitake mushrooms, add them in and season with taco seasoning and salt. Cook for 2-3 more minutes. Remove from heat.
- Warm up the tortillas so that they’re pliable. Assemble and top with pico de gallo, guacamole, and quick pickled onions.
Top Tips
- In this recipe, I used large flat cap mushrooms (white version of Portobello mushrooms) and shiitake mushrooms. You can use portobello mushrooms, or cremini mushrooms (also called baby bella mushrooms).
- Cook the portobello mushrooms for a couple of minutes, then add the shiitake mushrooms as they don’t need long to be cooked.
- I used my homemade taco seasoning, it’s not spicy. To make the tacos spicy, add chili powder.
- To add extra protein, just add some extra-firm tofu cubes to the skillet and saute them along with the mushrooms.
- To make a taco salad or a taco bowl, ditch the tortilla and serve the mushrooms with a crunchy salad or over rice in a bowl.
Grilled Mushroom Tacos
You can use grilled mushrooms to make tacos. Follow my grilled portobello mushrooms recipe to learn how to grill mushrooms on the grill or on a grill pan.
What to Serve Mushroom Tacos With
When it comes to tacos and all Mexican food, I LOVE the toppings the most! I kept it so simple with these mushroom tacos, and topped with pico de gallo (fresh salsa), creamy guacamole, and quick pickled onions.
You can also top with lime crema (not vegan) especially if you’re not using guacamole. And replace the fresh salsa with roasted salsa aka salsa ranchera or fresh pineapple salsa for even more flavor!
Other ideas are shredded red cabbage, spicy beans, and shredded lettuce.
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Mushroom Tacos
Ingredients
- 1 tablespoon vegetable oil
- ½ yellow onion finely diced
- 3 cloves garlic minced
- 1 jalapeno diced
- 8oz (250g) Portobello or cremini mushrooms
- 8oz (250g) shiitake mushrooms
- 1 tablespoon taco seasoning
- ½ lime juiced
- 1 teaspoon salt
- 6 corn or flour mini tortillas
Instructions
- In a skillet, over medium heat, heat oil and saute the onion, garlic, and jalapeno. About 3 minutes.
- Add the sliced portobello mushrooms, and cook for 2-3 minutes until they start wilting.
- If using shiitake mushrooms, add them in and season with taco seasoning and salt. Cook for 2-3 more minutes. Remove from heat.
- Warm up the tortillas so that they're pliable. Assemble and top with pico de gallo, guacamole, and pink pickled onions.
Video
Notes
- In this recipe I used large flat cap mushrooms (white version of Portobello mushrooms) and shiitake mushrooms. You can use portobello mushrooms, or cremini mushrooms (also called baby bella mushrooms).
- Cook the portobello mushrooms for a couple of minutes, then add the shiitake mushrooms as they don’t need long to be cooked.
- I used my homemade taco seasoning, it’s not spicy. To make the tacos spicy, add chili powder.
- To add extra protein, just add some extra-firm tofu cubes to the skillet and saute them along with the mushrooms.
- To make a taco salad or a taco bowl, ditch the tortilla and serve the mushrooms with a crunchy salad or over rice in a bowl.
- Nutrition: The calculated values are just a rough estimate per 1 taco with a corn tortilla and no toppings.
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