Take off the meat and turn up the heat with these kicky Mushroom Tacos made with portobello mushrooms, jalapeños, onion, and garlic. Serve on warm corn or flour tortillas and top off with black beans, corn, and creamy avocado. Garnish with tangy cilantro.

Check out ALL my Mexican inspired recipes for more comida deliciosa, from crispy bean and cheese burritos to authentic homemade tamales!

Three mushroom tacos on a plate, garnished with cilantro, hot sauce and sour cream.

This is the perfect recipe for meat lovers, vegetarians, and vegans. I know it sounds crazy but the juicy, meaty portobello mushrooms make this meatless meal so flavorful and filling that even die-hard carnivores will be delighted! I love to load my tacos with all the good stuff — black beans, corn, diced avocado, shredded purple cabbage, and a spritz of lime. The list of add-ons is virtually limitless. Got leftovers? Grab some mixed greens and turn it into a taco topping 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.
  • Sauté 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.
  • Marinate and cook mushrooms. 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.
Three process photos for slicing and cooking portabello mushrooms for tacos.
  • Warm the tortillas. Add mushroom filling to each tortilla along with desired toppings such as guacamole, lettuce, tomato, etc, and serve!

Which Mushrooms for Tacos?

Portobello mushrooms are preferred for tacos as they are “meatier” in texture, where cremini mushrooms get really soft when cooked. However, cremini and shitake mushrooms may both be used for mushroom tacos.

Grilled Mushroom Tacos:

Leave the portabellos whole, and no need to remove the gills. Prepare as directed above and grill over medium-high heat for 4-5 minutes on each side. Then slice into strips for serving.

Toppings Ideas:

The list of toppings for 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.

FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Recipe

Three mushroom tacos on a plate, garnished with cilantro, hot sauce and sour cream.
Prep 10 mins
Cook 15 mins
Total 25 mins
Add to Meal Plan

Video

Ingredients
  

  • 2 Tablespoons olive oil , divided
  • 3 Portobello mushroom caps , stems removed, or 1 lb cremini mushrooms or shitake mushrooms, chopped
  • ½ of an onion , chopped
  • 1 jalapeno , 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

Topping ideas:

  • Cilantro
  • Salsa or pico de gallo
  • Cheese (cotija, Mexican blend, oaxaca)
  • Sautéed bell peppers
  • Shredded cabbage or lettuce
  • Black beans , warmed
  • Corn , warmed
  • Avocado
  • Hot sauce

Instructions
 

  • Use a spoon to scrape off the gills from the portabella mushrooms and slice into long thin pieces.
    Sliced portobello mushrooms on a plate.
  • 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.
    Sliced portobello mushrooms in a bowl, seasoned with oil 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 on top. (See recipe notes for topping ideas.)

Notes

Mushrooms: Portobello mushrooms are preferred for tacos as they are “meatier” in texture, where cremini mushrooms get really soft when cooked.
Grilled Mushroom Tacos: leave the portabellas whole, and no need to remove the grills. Prepare as directed above and grill over medium high heat for 4-5 minutes on each side. Then slice into strips for serving.

Nutrition

Calories: 178kcalCarbohydrates: 21gProtein: 4gFat: 9gSaturated Fat: 2gSodium: 263mgPotassium: 295mgFiber: 2gSugar: 4gVitamin A: 96IUVitamin C: 8mgCalcium: 40mgIron: 1mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating