Go Back
–+ servings
Mushroom Tacos

Mushroom Tacos That Burst with Flavor in Every Bite

Enjoy these Mushroom Tacos, a delicious vegetarian feast for your senses with complex flavors and easy preparation.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tacos
  • 2 tablespoons Olive Oil Substitute with avocado oil for different flavor.
  • 1 medium Yellow Onion Can be replaced with shallots for a milder taste.
  • 3 cloves Garlic Minced; use garlic powder (1 tsp) in a pinch.
  • 16 ounces Cremini Mushrooms Sliced; try baby bella, portobello, shiitake, or oyster mushrooms for variety.
  • 1 teaspoon Smoked Paprika Regular paprika or chili powder works as a substitute.
  • 1 teaspoon Ground Cumin Omit if unavailable.
  • 1 teaspoon Kosher Salt Sea salt or table salt can be adjusted to taste.
  • ½ teaspoon Black Pepper White pepper can be used for a milder flavor.
  • 1 tablespoon Fresh Lime Juice Substitute lemon juice if needed.
  • 2 tablespoons Fresh Cilantro Chopped; parsley is a great non-cilantro alternative.
  • 8 Corn Tortillas Flour tortillas can be used for a softer bite.
  • ½ cup Cotija Cheese Crumbled; feta cheese can be substituted.
  • Lime Wedges Serve for squeezing fresh acidity onto your tacos.

Equipment

  • Skillet
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions for Mushroom Tacos
  1. Start by cleaning 16 ounces of cremini mushrooms with a damp towel to remove any dirt, then slice them evenly.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add one chopped medium yellow onion and sauté for about 3 minutes until translucent.
  3. Stir in 3 minced garlic cloves to the skillet and cook for another 30 seconds, stirring to prevent burning.
  4. Add prepared mushrooms and cook for 7 to 8 minutes, stirring occasionally, until browned and moisture evaporates.
  5. Season the mixture with 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Cook for an additional 2 minutes.
  6. Remove from heat and stir in 1 tablespoon of lime juice and 2 tablespoons of cilantro.
  7. Toast 8 corn tortillas for 30 to 60 seconds on each side until warm and slightly charred.
  8. Spoon the mushroom mixture into each toasted tortilla, topping with ½ cup of crumbled cotija cheese. Serve immediately with lime wedges.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 400mgPotassium: 450mgFiber: 6gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

Keep assembled tacos separate from components to prevent sogginess; serve immediately after assembling for best texture.

Tried this recipe?

Let us know how it was!