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Mushroom tacos in corn tortillas with cotija cheese and cabbage.
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5 from 4 votes

Mushroom Tacos Recipe

Savory slices of portobello mushrooms are tucked into lightly charred corn tortillas, with crisp shredded red cabbage, fresh cilantro, and salty crumbles of cotija cheese. Mushroom tacos are a delicious vegetarian option that will please everyone.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Diet: Vegetarian
Servings: 4 servings
Author: Rachel Gurk

Ingredients

  • 1 tablespoon olive oil
  • ½ cup finely diced yellow onion (1 small onion)
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeds and ribs removed, finely diced
  • 4 large portobello mushrooms (about 14 ounces mushrooms)
  • ½ teaspoon kosher salt
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ¼ teaspoon smoked paprika
  • 2 tablespoons fresh lime juice (about ½ lime)
  • ½ cup packed shredded red cabbage
  • ½ cup crumbled cotija cheese
  • Fresh cilantro leaves for garnishing
  • 8 corn tortillas, warmed (see note)
  • Additional toppings such as: pico de gallo, avocado or guacamole, fresh cilantro, sour cream, pickled red onions, squeeze of fresh lime juice

Instructions

  • Clean mushrooms and remove stems and gills. Slice into ¼ inch strips.
    4 large portobello mushrooms
  • Heat a large skillet over medium heat. Add oil, onions, garlic, and jalapeño pepper. Cook, stirring frequently, until onions are softened, about 4 minutes.
    1 tablespoon olive oil, ½ cup finely diced yellow onion, 2 cloves garlic, minced, 1 jalapeño pepper, seeds and ribs removed, finely diced
  • Add mushrooms and salt and cook for another 6 to 7 minutes or until softened.
    ½ teaspoon kosher salt
  • Add chili powder, cumin, paprika, and smoked paprika and cook for 1 to 2 minutes or until fragrant.
    2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, ¼ teaspoon smoked paprika
  • Remove from heat and stir in lime juice.
    2 tablespoons fresh lime juice
  • Serve on warm tortillas with desired toppings (we recommend about a tablespoon of shredded red cabbage, a sprinkle of cotija cheese, and fresh cilantro).
    ½ cup packed shredded red cabbage, ½ cup crumbled cotija cheese, Fresh cilantro leaves for garnishing, 8 corn tortillas, warmed (see note)

Video

Notes

  • Nutrition information is calculated for 2 tacos on corn tortillas and doesn't include toppings.
  • Recipe substitutions: Flour tortillas may be substituted for corn tortillas, if desired. Shredded green cabbage or head lettuce could be substituted for the red cabbage. If you prefer, substitute a different type of cheese.
  • To char corn tortillas: Put a tortilla directly on a gas burner over medium low heat. When lightly charred (about 2 minutes), use tongs to flip the tortilla over and char the other side (about 1 minute). Repeat for each tortilla.

Nutrition

Serving: 2tacos | Calories: 234kcal | Carbohydrates: 32g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 557mg | Potassium: 528mg | Fiber: 6g | Sugar: 4g | Vitamin A: 649IU | Vitamin C: 16mg | Calcium: 159mg | Iron: 2mg

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