Mushroom Tacos

Looking for inspiration when it comes to meatless meals? The problem is that many of us aren’t accustomed to cooking meals that don’t include some type of meat. Meat is the centerpiece of most dinners, accompanied by side dishes that are chosen to complement it.

Maybe you choose one of the many plant-based meat substitutes. I’m a little turned off by “imitation meat”. I find myself comparing it to the real thing and it’s just not the same. Often, meat substitutes are high in sodium or other additives.

Why not enjoy nature’s bounty for what it is? There are plenty of plant options to choose from that can easily stand on their own merit. They don’t have to pretend to be anything they’re not. We love them just the way they are.

Mushroom tacos fall into that category. The mushrooms are savory and delicious, and they have a meaty texture that works perfectly in tacos. I guarantee you won’t miss the meat in these vegetarian tacos.

About Mushroom Tacos

• Mushrooms are more economical than meat. Portobello mushrooms are generally less expensive than beef or chicken.
• Mushroom tacos are a healthy choice. It may surprise you to learn that mushrooms contain antioxidants, fiber, B vitamins, and minerals. They are low in calories, fat-free, and high in fiber (Healthline). The mushrooms are wrapped in gluten-free corn tortillas, and topped with crisp vitamin-rich red cabbage.
• These tacos are delicious! The mushrooms are prepared with plenty of bold seasoning and aromatics like onion, garlic, and jalapeño pepper. They don’t disappoint.

Ingredient Notes

• Portobello Mushrooms: Buy four large portobello mushrooms, about 14 ounces. I prefer this type of mushroom because the long strips are easier to wrap in a tortilla. If you like, other types of mushrooms such as button mushrooms (white mushrooms) can be substituted.
• Onion, Garlic, Jalapeño Pepper: This trio of savory aromatics are finely minced and sautéed with the mushrooms to flavor them. Remove the seeds and ribs from the pepper to eliminate some of the spicy heat.
• Chili Powder, Ground Cumin, Paprika, Smoked Paprika, and Salt: These seasonings provide plenty of flavor and are common pantry items.
• Fresh Lime Juice: A squeeze of lime juice perks up the taco filling.
• Corn Tortillas: Made with ground corn, most corn tortillas are naturally gluten-free. They taste best if they are lightly charred over a gas flame.
• Cotija Cheese: This Mexican cheese is white, dry, and crumbly. It has a salty flavor and is often used to top southwestern-style recipes. If you can’t find it, feta cheese is somewhat similar.
• Red Cabbage: Finely shredded red cabbage adds color, crunch, and nutrition. Green cabbage or iceberg lettuce could be substituted.
• Additional Toppings, optional: Pico de gallo, avocado or guacamole, fresh cilantro, sour cream, pickled red onions, or a squeeze of fresh lime juice are all good choices.

How To Prepare Mushroom Tacos

Begin by prepping the mushrooms. Once you have the caps cleaned, twist the stem out.

Scrape out the gills with a spoon so the bottom side of the caps is smooth.

With a sharp knife, slice the mushrooms into long strips, about a quarter inch wide.

Prep the aromatics. Peel and finely dice a small onion. Cut off the stem of the jalapeño pepper, slice it in half, and remove the seeds and ribs; finely dice it. Peel two cloves of garlic and finely mince them.

Sauté. Heat oil in a skillet. Add the diced onion, pepper, and garlic; sauté for a few minutes until they are softened. Add the sliced mushrooms and season with salt; cook for 6 to 7 minutes or until they are softened.

Add seasonings. Add the spices to the mushroom mixture in the pan, continuing to heat and stir for a couple of minutes. Remove the pan from the heat and finish off with a squeeze of lime juice.

Assemble the tacos. Warm the corn tortillas briefly in the microwave or char over a gas burner (preferred method). Add a scoop of the mushroom mixture to each tortilla, dividing it evenly between 8 tortillas.

Top with a spoonful of crumbled cotija cheese, a pinch of red cabbage, and cilantro leaves. If desired, add another squeeze of lime juice or any other toppings you like.

Serve. Mushroom tacos are best eaten immediately. Serve them with cilantro lime rice or black bean and avocado salad. Tortilla chips and salsa are always welcome.

Recipe Variations

• Use a different type of mushroom. Baby bella, white mushrooms, button mushrooms, use what’s available.
• Grill the mushrooms. These marinated grilled portobello mushrooms work perfectly for tacos.
• Substitute green cabbage. If you’re not fond of red cabbage, feel free to use green cabbage or iceberg lettuce, whatever you like best.
• Vegan: Simply omit the cotija cheese. Diced avocado or guacamole are good substitutes.
• Make it a salad or a bowl. Omit the corn tortillas and serve the mushrooms on a bed of greens mixed with shredded red cabbage and cilantro. Drizzle with cilantro lime dressing or creamy avocado dressing. Top the salad with cotija cheese crumbles and crispy tortilla strips. You could also add the mushrooms and toppings to a bowl of rice. Try my easy Mexican rice.
• Looking for more taco recipes? Take a look at my list of 12+ Easy Taco Recipes. I’m sure you’ll want to try them all!

Storage & Reheating Tips

The tacos are best eaten immediately. If you have extras, store the mushrooms, toppings, and tortillas separately. Refrigerate for up to 3 days.

To serve, reheat the mushrooms briefly in the microwave or in a small skillet just until warmed through. Assemble tacos as directed.

Leftover Love

If you happen to have mushrooms left over, add them to a grain bowl or salad.