These mushroom tacos are a flavor-packed delight, ready in just 30 minutes for a quick yet satisfying meal. Juicy, earthy mushrooms are sautéed to perfection, offering a rich umami depth that pairs beautifully with warm, soft tortillas. Each bite is a harmony of textures, from the tender mushrooms to the crisp toppings like shredded cabbage or fresh cilantro. A squeeze of lime adds a zesty brightness, while a drizzle of creamy sauce ties it all together. Perfect for busy weeknights or casual gatherings, these tacos are a crowd-pleaser that prove plant-based eating can be both effortless and indulgent.
What makes these tacos truly special is their versatility and ease. You can customize them with your favorite toppings—think avocado slices, pickled onions, or a sprinkle of cotija cheese. The mushrooms absorb the smoky, savory spices, creating a filling that’s hearty without being heavy. In just 15 minutes of prep and 15 minutes of cooking, you’ll have a dish that’s as vibrant as it is delicious. Whether you’re a taco enthusiast or just looking for a fresh twist on dinner, these mushroom tacos are sure to become a go-to favorite.
What You’ll Need for Mushroom Tacos?
- 4 large Portobello mushrooms, sliced into thin strips
- Adobo sauce (from a can of chipotles in adobo, optional for spicy mushrooms)
- 8 corn or flour tortillas, warmed (use your preferred type)
- Avocado salsa (store-bought or homemade)
- Pickled red onions (quick-pickle with vinegar, sugar, and salt if needed)
- Fresh cilantro, chopped
- Lime wedges, for serving
How to Make Mushroom Tacos?
- Grill the mushrooms: Follow your preferred method for grilling Portobello mushrooms until tender and slightly charred, about 4-5 minutes per side.
- Add spice (optional): For a kick, brush the sliced mushrooms with adobo sauce while they’re still warm.
- Warm the tortillas: Heat the tortillas on a skillet or directly over a flame until soft and pliable, about 30 seconds per side.
- Assemble the tacos: Fill each tortilla with the grilled mushrooms, a generous spoonful of avocado salsa, a sprinkle of pickled red onions, and a handful of cilantro.
- Serve: Plate the tacos with lime wedges on the side for a fresh, zesty finish.
Spice It Up: Sauce and Topping Ideas
For a flavor boost, try adding a dollop of creamy chipotle sauce or a drizzle of cilantro-lime crema to your tacos. If you’re feeling adventurous, sprinkle on some crumbled cotija cheese or add a spoonful of charred corn salsa. These extras can take your mushroom tacos from great to unforgettable!
Perfect Pairings: Serving Suggestions
Serve your mushroom tacos with a side of Mexican street corn or a refreshing jicama slaw for a complete meal. Don’t forget a cold drink like agua fresca or a margarita to balance the flavors. These pairings make your taco night feel like a fiesta!
Make It Ahead: Storage and Reheating Tips
Store leftover mushroom strips and toppings separately in airtight containers for up to 3 days. To reheat, warm the mushrooms in a skillet over medium heat for 2-3 minutes and toast the tortillas in a dry pan. This keeps everything fresh and delicious for round two!
Mix It Up: Recipe Variations
Swap the portobellos for shiitake or oyster mushrooms for a different texture. For a vegan twist, skip the adobo sauce and use a smoky paprika glaze instead. You can also try using lettuce wraps instead of tortillas for a lighter option. The possibilities are endless!
Quick Tips: Time-Saving Hacks
Save time by prepping your pickled red onions and avocado salsa a day ahead. Use store-bought adobo sauce or pre-sliced mushrooms to cut down on prep work. These small tweaks make this recipe even easier for busy weeknights!
Mushroom Tacos
Ingredients
- 4 large Grilled Portobello Mushrooms, sliced into thin strips
- Adobo sauce from a can of chipotles in adobo, for brushing (optional, for spicy mushrooms)
- 8 corn or flour tortillas, warmed
- Avocado salsa
- Pickled red onions
- Cilantro
- Lime wedges, for serving
Instructions
- Grill the mushrooms according to this recipe for Grilled Mushrooms.
- For spicy mushrooms, brush the sliced mushrooms with adobo sauce.
- Assemble tacos in the tortillas with the sliced mushrooms, avocado salsa, pickled red onions, and cilantro. Serve with lime wedges.