Description
These Mushroom Tacos are hearty, flavor-packed, and layered with spice, crunch, and creaminess. Perfect for weeknight dinners or a plant-based taco night, they come together fast and satisfy every craving.
Ingredients
1 tablespoon olive oil
1 small red onion, thinly sliced
3 garlic cloves, minced
16 oz cremini or mixed mushrooms, sliced
1 teaspoon smoked paprika
1 teaspoon ground cumin
0.5 teaspoon chili powder
Salt and pepper to taste
Juice of 1 lime
1 cup red cabbage, shredded
0.5 cup carrots, julienned
2 tablespoons apple cider vinegar
1 avocado, sliced
0.5 cup cilantro leaves
6 to 8 small corn tortillas
Optional: lime crema or vegan alternative
Instructions
1. Heat olive oil in a large skillet over medium heat. Add sliced onion and cook until soft and slightly caramelized, about 5-6 minutes. Stir in garlic and cook for 1 more minute.
2. Add mushrooms and cook for 8-10 minutes until they release moisture and begin to brown. Stir in smoked paprika, cumin, chili powder, salt, and pepper. Finish with lime juice.
3. In a bowl, toss red cabbage and carrots with apple cider vinegar. Let sit for 5-10 minutes to slightly pickle.
4. Warm tortillas in a dry skillet or over an open flame, then keep wrapped in a clean towel.
5. Assemble tacos: Add seasoned mushrooms to tortillas, top with slaw, avocado slices, cilantro, and crema if using. Serve immediately.
Notes
Use a mix of mushrooms for richer flavor.
Prep the slaw ahead of time—it gets better as it sits.
Double the batch and freeze the mushroom filling for later!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 290
- Sugar: 4g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: mushroom tacos, vegan tacos, vegetarian tacos, easy tacos