Why You’ll Love This Recipe
Mushroom Tacos are easy, healthy, and bursting with bold, earthy flavor. Mushrooms mimic the texture of meat while delivering their own unique richness, making them a great base for tacos. This recipe is quick to prepare, naturally vegan, and perfect for weeknight dinners, meal prep, or casual entertaining. Plus, it’s incredibly customizable and pairs well with all your favorite taco toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cremini or portobello mushrooms (sliced)
- Olive oil
- Garlic (minced)
- Onion (sliced or diced)
- Soy sauce or tamari
- Smoked paprika
- Cumin
- Chili powder
- Lime juice
- Corn or flour tortillas
- Toppings: avocado, cilantro, red cabbage, salsa, pickled onions, or vegan crema
Directions
- Prepare the mushrooms: Clean and slice the mushrooms into thick, even pieces.
- Sauté aromatics: In a skillet over medium heat, add olive oil and sauté garlic and onions until softened and fragrant.
- Cook mushrooms: Add mushrooms to the pan and cook for 6–8 minutes until browned and their moisture has evaporated.
- Season: Stir in soy sauce, smoked paprika, cumin, chili powder, and lime juice. Cook for another 2–3 minutes until well combined.
- Warm tortillas: Heat tortillas in a dry pan, microwave, or directly over a gas flame until soft and pliable.
- Assemble tacos: Fill each tortilla with a generous scoop of the mushroom mixture and top with your favorite garnishes. Serve immediately.
Servings and timing
This recipe makes about 6 tacos, serving 2 to 3 people. Prep time is 10 minutes, cook time is 15 minutes, bringing the total time to approximately 25 minutes.
Variations
- Add beans: Black beans or refried beans add extra protein and heartiness.
- Spicy version: Include jalapeños, chipotle peppers, or hot sauce for heat.
- Grilled version: Grill the mushrooms instead of sautéing for a smoky flavor.
- Cheesy option: Add dairy or plant-based cheese to melt into the filling.
- Sweet twist: Add caramelized onions or roasted corn for a hint of sweetness.
- Crunch factor: Top with crushed tortilla chips or slaw for added texture.
Storage/Reheating
Store the cooked mushroom filling in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. Keep tortillas and toppings separate and assemble tacos fresh for the best texture. This recipe is not suitable for freezing, as mushrooms can become mushy.
FAQs
What type of mushrooms work best for tacos?
Cremini, portobello, oyster, or shiitake mushrooms are great choices for their texture and flavor.
Can I use canned mushrooms?
Fresh mushrooms are recommended for the best texture, but in a pinch, well-drained canned mushrooms can work.
Are mushroom tacos vegan?
Yes, as long as you use plant-based tortillas and toppings, they are completely vegan.
How do I keep mushrooms from getting soggy?
Cook them in a hot pan without crowding, and let their moisture evaporate fully before adding seasoning.
Can I make the filling ahead of time?
Yes, the mushroom filling keeps well for up to 3 days and reheats easily.
What toppings go well with mushroom tacos?
Avocado, pickled onions, salsa, shredded cabbage, lime juice, and cilantro are all excellent choices.
Can I grill the mushrooms?
Yes, marinate and grill mushroom slices for extra smoky flavor and charred edges.
What tortillas are best?
Corn tortillas offer a traditional flavor, but flour tortillas also work well depending on your preference.
How do I add protein to this recipe?
Add black beans, lentils, or tofu to the mushroom mix for a protein boost.
Can I make this gluten-free?
Yes, use gluten-free corn tortillas and tamari instead of soy sauce.
Conclusion
Mushroom Tacos are a flavorful, wholesome alternative to traditional meat-filled tacos. Easy to prepare and endlessly adaptable, they’re perfect for plant-based eaters and meat-lovers alike. Whether for a quick dinner or a festive taco night, these tacos deliver bold taste, great texture, and satisfying nutrition—all wrapped up in a warm tortilla.
PrintMushroom Tacos
Mushroom Tacos are a plant-based, flavorful alternative to traditional tacos, made with sautéed mushrooms, garlic, and spices, then loaded into tortillas with your favorite toppings. Quick, satisfying, and perfect for any taco night.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 tacos (serves 2–3)
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegan
Ingredients
- 8 oz cremini or portobello mushrooms, sliced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 onion, sliced or diced
- 1 tbsp soy sauce or tamari
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1 tbsp lime juice
- 6 corn or flour tortillas
- Optional toppings: avocado, chopped cilantro, shredded red cabbage, salsa, pickled onions, vegan crema
Instructions
- Clean and slice mushrooms into thick, even pieces.
- Heat olive oil in a skillet over medium heat. Sauté garlic and onions until softened, about 2–3 minutes.
- Add mushrooms and cook for 6–8 minutes, stirring occasionally, until browned and moisture has evaporated.
- Stir in soy sauce, smoked paprika, cumin, chili powder, and lime juice. Cook for another 2–3 minutes until well combined and fragrant.
- Warm tortillas in a dry pan, microwave, or over a gas flame until soft and pliable.
- Assemble tacos with mushroom filling and desired toppings. Serve immediately.
Notes
- Do not overcrowd mushrooms in the pan to avoid sogginess.
- For gluten-free tacos, use corn tortillas and tamari instead of soy sauce.
- Double the recipe for meal prep or larger gatherings.
- Customize with beans, grilled veggies, or hot sauce as desired.
Nutrition
- Serving Size: 2 tacos
- Calories: 240
- Sugar: 3g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
