These mouth-watering mushroom tacos blend earthy flavors with Mexican-inspired seasonings, creating a satisfying vegetarian meal in just 25 minutes. Packed with wholesome ingredients and only 180 calories per serving, they’re perfect for busy weeknights or casual entertaining.
The combination of meaty mushrooms and fresh toppings delivers a restaurant-worthy experience that’s both nutritious and budget-friendly.
Fresh & Flavorful Mushroom Tacos
- Olive Oil (2 Tbsp): Divided, for perfect sautéing
- Mushrooms: Choose from portobello caps (3), cremini (1 lb), or shiitake (1 lb)
- Onion (½): Finely chopped for added texture
- Jalapeño (1): Minced, adjust heat by removing seeds
- Garlic (2 cloves): Minced for aromatic flavor
- Taco Seasoning (1-2 Tbsp): Adjust to taste preference
- Lime (½): Fresh juice adds brightness
- Tortillas (4-8): Choose corn or flour, warmed
Step-by-Step Instructions
- Prep Mushrooms: Clean and slice portobellos into thin strips after removing gills
- Start Base: Heat oil and sauté onions with jalapeños for 5 minutes until softened
- Add Aromatics: Mix in garlic and cook briefly for 30 seconds until fragrant
- Season Mushrooms: Toss with oil, lime juice, and taco seasoning in a bowl
- Cook Mushrooms: Add to hot skillet and cook for 10 minutes, stirring occasionally
- Assemble: Fill warm tortillas with mushroom mixture and add your favorite toppings
Suggested Toppings
- Fresh Elements: Cilantro, pico de gallo, shredded cabbage
- Protein Boost: Black beans, Mexican cheese blend
- Extra Vegetables: Sautéed bell peppers, corn
- Finishing Touch: Avocado slices, hot sauce
Cooking Techniques
The magic of these mushroom tacos comes from two simple but powerful cooking methods. First, sautéing the onions and jalapeños slowly brings out their sweet and spicy flavors.
Then, the high-heat cooking of the mushrooms creates amazing texture – they become golden brown and slightly crispy on the outside while staying juicy inside. The trick is not to stir them too much – let them sit and sizzle to develop that lovely caramelization!
Variations & Substitutions
While portobello mushrooms give these tacos a hearty, meaty texture, you can switch things up! Try cremini mushrooms for smaller bites, or shiitakes for an extra savory flavor. Not a fan of spicy food? Skip the jalapeños and add extra bell peppers instead.
For a different twist, try flour tortillas instead of corn, or use lettuce wraps to make it low-carb. The taco seasoning can be store-bought or homemade – both work great!
Serving Suggestions
Set up a fun taco bar! Put out bowls of all your toppings – fresh cilantro, different salsas, shredded cabbage, and plenty of lime wedges. Want to make it a complete meal? Serve with a side of Mexican rice or warm black beans.
These tacos taste amazing with chunks of fresh avocado or a dollop of guacamole. For drinks, try Mexican-style agua fresca or your favorite cerveza!
Storage Tips
Store the cooked mushroom filling in an airtight container in the fridge – it’ll stay tasty for up to 3 days. Keep the tortillas and toppings separate. When you’re ready to eat, warm the filling in a skillet with a splash of oil to bring back its texture.
Heat fresh tortillas right before serving for the best taco experience. The mushrooms might release some liquid when stored – just drain it off before reheating!
Mushroom Tacos
Equipment
- Large skillet
- Bowl
- Spoon
Ingredients
For Tacos
- 2 Tablespoons olive oil divided
- 3 Portobello mushroom caps stems removed
- 1/2 onion chopped
- 1 fresh jalapeño pepper minced, (remove the seeds and veins for less heat)
- 2 garlic cloves minced
- 1-2 Tablespoons taco seasoning to taste
- 1/2 lime
- 4-8 corn or flour tortillas for serving
Topping ideas
- fresh cilantro
Instructions
- Use a spoon to scrape off the gills from the portobello 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.
