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.
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.
- 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.
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.
- 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
- Salsa or pico de gallo
- Cheese (cotija, Mexican blend, oaxaca)
- Sautéed bell peppers
- Shredded cabbage or lettuce
- Black beans , warmed
- Corn , warmed
- Hot sauce
- Use a spoon to scrape off the gills from the portabella 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 on top. (See recipe notes for topping ideas.)
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