Mushroom Tacos
These mushroom tacos are a quick and flavorful meatless option featuring portobello or cremini mushrooms sautéed with aromatics and served in warm tortillas with a variety of toppings.
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.
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. Store cooked mushrooms in an airtight container for 3–4 days. Keep tortillas separate to avoid sogginess. Mushrooms can be frozen for up to 2 months.