Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
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. Squeeze fresh lime juice over the mushrooms, and remove from heat.
Warm up the tortillas so that they're pliable. Assemble and top with pico de gallo, guacamole, and pink pickled onions.
- 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.
Calories: 103kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 440mg | Potassium: 319mg | Fiber: 3g | Sugar: 2g | Vitamin A: 68IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg