These mushroom tacos are a fast, satisfying way to get big umami flavor without meat. Thin strips of portobello (or bite-size cremini/shiitake) are sautéd with onion, jalapeño and garlic, tossed with taco seasoning and a squeeze of lime, then tucked into warm corn or flour tortillas and finished with cilantro, salsa and your favorite toppings. They come together in under 30 minutes—ideal for weeknights, meatless Monday, or casual entertaining. If you like mushroom-forward dishes, you might also enjoy this savory mushroom Swiss jam burger with bacon for another take on bold mushroom flavor.
Why you’ll love this dish
Fast, flavorful, and flexible—these tacos give you the smoky, meaty texture of mushrooms without long cook times or complicated prep. They’re naturally lower in fat than most meat tacos but still deliver mouthfeel and depth thanks to the mushrooms’ concentrated umami. Suitable for vegetarians and easily made vegan by skipping cheese, they’re also budget-friendly and scale well for a crowd.
“Simple, bright, and surprisingly meaty—my go-to when I want tacos that don’t feel like a compromise.” — home cook review
Perfect occasions: quick weeknight dinners, a casual taco bar for friends, or a light lunch. They’re kid-friendly if you tame the jalapeño, and they pair well with beers, margaritas, or a simple salad.
How this recipe comes together
This recipe follows three clear stages: soften aromatics, season and brown the mushrooms, then build the tacos. First you sweat onion and jalapeño to develop sweetness. Next you toss the mushrooms with oil, lime and taco seasoning, then high-heat sauté concentrates their flavor and gives nicely browned edges. Finish with a quick squeeze of fresh lime and assemble in warmed tortillas with bright, crunchy toppings.
Timing snapshot: 5–7 minutes prep, 8–10 minutes cooking, plus warming tortillas—about 20–25 minutes total.
What you’ll need
- 2 tablespoons olive oil, divided (keeps mushrooms from steaming and helps browning)
- 3 Portobello mushroom caps, scraped of gills and sliced into long strips
- Substitute: use 8–10 cremini or 6–8 shiitake, chopped into bite-size pieces.
- 1/2 medium onion, chopped (yellow or white)
- 1 fresh jalapeño, minced (remove seeds for milder heat)
- 2 cloves garlic, minced
- 1–2 tablespoons taco seasoning, to taste (store-bought or homemade)
- 1/2 lime, juiced, plus extra wedges for serving
- 4–8 warm corn or flour tortillas
- Fresh cilantro, chopped
- Salsa or pico de gallo
- Cheese (cotija, Mexican blend, or Oaxaca), optional
Optional toppings (choose any combination):
- Sautéed bell peppers, shredded cabbage or lettuce, warmed black beans, warmed corn, avocado slices, hot sauce
Notes: If you want a smokier profile, add 1/4 teaspoon smoked paprika. For a saucier filling, stir in 1–2 tablespoons of tomato salsa while the mushrooms finish cooking.
Step-by-step instructions
- Prepare mushrooms: scrape gills from portobello caps with a spoon and slice into long strips. If using cremini or shiitake, chop into bite-size pieces. Pat dry to remove excess moisture (this helps browning).
- Heat aromatics: warm 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and minced jalapeño. Cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant.
- Season mushrooms: in a bowl, combine sliced mushrooms with remaining 1 tablespoon olive oil, a splash of lime juice, and 1–2 tablespoons taco seasoning. Toss to coat evenly.
- Brown mushrooms: raise heat to medium-high. Add seasoned mushrooms to the skillet in a single layer if possible. Cook, stirring occasionally, until mushrooms release liquid and then brown at the edges, about 8–10 minutes. If the pan gets crowded, brown in two batches.
- Finish: taste and adjust seasoning. Add a squeeze of lime and stir. If you like a little brightness, add a teaspoon of lime zest.
- Warm tortillas: while mushrooms cook, warm tortillas in a dry skillet 20–30 seconds per side or wrap in a damp paper towel and microwave 20–30 seconds for pliability.
- Assemble tacos: divide mushrooms among warmed tortillas. Top with cilantro, salsa or pico de gallo, and cheese if using. Add any optional toppings and squeeze extra lime over the finished tacos. Serve immediately.
How to plate and pair
Best plating keeps tacos simple and fresh: arrange 2–3 tacos per person on a warm plate with a small lime wedge and a ramekin of salsa on the side. Add a handful of shredded cabbage for crunch and a scattering of chopped cilantro for color.
Pairings:
- Drinks: light Mexican lager, crisp rosé, or a margarita.
- Sides: cilantro-lime rice, charred street corn (elote-style), or a black bean salad.
- For a richer dinner option, serve alongside a sauce like a red wine and mushroom jus spooned over grilled vegetables or roasted potatoes.
Storage and reheating tips
- Refrigerator: store cooked mushrooms in an airtight container for up to 3–4 days. Keep tortillas separate to avoid sogginess.
- Freezing: cooked mushrooms can be frozen for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
- Reheating: reheat mushrooms in a skillet over medium heat with a splash of oil to revive some browning. Microwave works in a pinch but can make them softer. Warm tortillas separately in a dry skillet or microwave.
- Food safety: cool leftovers quickly (within two hours) and refrigerate. Discard if left out at room temperature longer than 2 hours.
Helpful cooking tips
- Dry mushrooms well: moisture is the enemy of browning. Pat them with paper towels before seasoning.
- Don’t overcrowd the pan: crowding causes steaming. Work in batches if needed.
- Adjust heat gently: start with medium heat for aromatics, then crank to medium-high for the mushrooms to get caramelized edges.
- Taste as you go: taco seasoning mixes vary in saltiness. Add seasoning gradually and adjust with salt, lime, or a pinch of sugar if the mix is too bitter.
- Make it vegan: skip the cheese or use plant-based cheese; use vegetable oil instead of olive oil if you want a neutral flavor.
Creative twists
- Southwest corn and black bean: fold warmed black beans and charred sweet corn into the mushrooms before filling the tortillas.
- Smoky chipotle: add 1 minced chipotle in adobo and a teaspoon of adobo sauce while cooking for smoky heat.
- Grilled mushroom strips: lightly oil the strips and grill on a hot grate for 3–4 minutes per side for charred flavor.
- Creamy mushroom: stir 2 tablespoons crema or sour cream (or vegan cashew cream) into the mushrooms off heat for a luscious finish.
- Breakfast tacos: top mushrooms with scrambled eggs or a fried egg and serve for brunch.
- Swap protein: add warmed shredded rotisserie chicken or crumbled tofu for extra protein.
Common questions
Q: How long do these tacos take to make from start to finish?
A: Plan about 20–25 minutes: 5–7 minutes prep and 8–10 minutes cooking, plus a minute or two to warm tortillas.
Q: Can I use other mushrooms?
A: Yes. Cremini and shiitake work well; slice them smaller so cook time remains similar. Avoid watery mushrooms like enoki unless you want a different texture.
Q: Can I make the filling ahead of time?
A: Yes. Cook the mushrooms and refrigerate up to 3–4 days. Reheat in a skillet before assembling to restore texture. Keep tortillas and fresh toppings separate until serving.
Q: Are these tacos gluten-free?
A: Use corn tortillas to keep them gluten-free. Check taco seasoning for hidden gluten or make your own spice mix.
Q: How do I keep the tacos from getting soggy?
A: Warm tortillas just before serving, keep salsa and wet toppings separate until assembly, and reheat mushrooms in a hot skillet to evaporate excess moisture.
Q: How spicy will they be?
A: Adjust jalapeño and taco seasoning to control heat. Remove seeds from the jalapeño for mild heat, or substitute a milder pepper if needed.
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Mushroom Tacos
Ingredients
For the mushroom filling
- 2 tablespoons olive oil, divided Keeps mushrooms from steaming and helps browning.
- 3 portobello caps Portobello mushroom caps, scraped of gills and sliced into long strips Substitute with 8-10 cremini or 6-8 shiitake, chopped into bite-size pieces.
- 1/2 medium onion, chopped (yellow or white)
- 1 fresh jalapeño, minced Remove seeds for milder heat.
- 2 cloves garlic, minced
- 1-2 tablespoons taco seasoning, to taste Store-bought or homemade.
- 1/2 lime lime, juiced, plus extra wedges for serving
- 4-8 tortillas corn or flour tortillas, warmed
For garnishing
- 1 bunch fresh cilantro, chopped
- 1 jar salsa or pico de gallo
- to taste cheese (cotija, Mexican blend, or Oaxaca), optional
Optional toppings
- to taste sautéed bell peppers
- to taste shredded cabbage or lettuce
- to taste warmed black beans
- to taste warmed corn
- to taste avocado slices
- to taste hot sauce
Instructions
Preparation
- Scrape gills from portobello caps with a spoon and slice into long strips. If using cremini or shiitake, chop into bite-size pieces. Pat dry to remove excess moisture.
Cooking
- Warm 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and minced jalapeño. Cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Stir in minced garlic and cook for another 30–45 seconds until fragrant.
- In a bowl, combine sliced mushrooms with remaining 1 tablespoon olive oil, a splash of lime juice, and 1-2 tablespoons taco seasoning. Toss to coat evenly.
- Raise heat to medium-high. Add seasoned mushrooms to the skillet in a single layer if possible. Cook, stirring occasionally, until mushrooms release liquid and brown at the edges, about 8–10 minutes.
- Taste and adjust seasoning. Add a squeeze of lime and stir.
Assembling Tacos
- While mushrooms cook, warm tortillas in a dry skillet for 20–30 seconds per side or wrap in a damp paper towel and microwave for 20–30 seconds.
- Divide mushrooms among warmed tortillas. Top with cilantro, salsa or pico de gallo, and cheese if using. Add any optional toppings and squeeze extra lime over the finished tacos. Serve immediately.