Mushroom Tacos are packed with flavor and take less than 30 minutes to make. A little spicy, a little savory, and a whole lot of delicious – these vegetarian tacos will make even the proudest carnivores go meatless for the night!
Mushroom Tacos
Don’t get me wrong, I am a certified carnivore typically. But sometimes you just want a meal that’s a little lighter without skimping on flavor. Let me introduce you to these amazing mushroom tacos! With how juicy and flavorful the portobello mushrooms are, you really won’t even miss out on the meat. You can customize your toppings to create an endless array of options and these tacos are super easy to assemble. The jalapeños add spice while the red onions give a satisfying crunch and bite to the mix. Of course you can always add any of your favorite traditional taco toppings as well! Plus the homemade spicy sriracha taco sauce can’t be beat. After trying these tacos, you may even consider going vegetarian completely! Or at least more frequently…
Looking for more meatless Monday dinner options? How about these bold and flavorful Black Bean Enchiladas or a rich and creamy One Pot Mushroom Stroganoff.
Are these mushroom tacos vegan?
Almost! Because of the mayo in the taco sauce and the butter the mushrooms are cooked in they are not vegan. However they absolutely can be made vegan! Skip the sauce altogether and use your favorite vegan taco sauce. Many brands have started making vegan mayo and sriracha is vegan so you could look for a substitute. Instead of butter, saute the mushrooms in olive oil and there you go! Vegan mushroom tacos to accommodate anyone’s dietary needs.
How To Make Mushroom Tacos
- Create the taco sauce. In a small bowl, stir together the mayo, sriracha, and lime juice until thoroughly mixed. Set aside for the finished tacos.
- Cook the mushrooms. Melt butter over medium heat in a medium sized skillet. Add the sliced portobello mushrooms and cook for about 5 minutes, until they begin to soften.
- Add the seasoning. Sprinkle in the salt, pepper, and cumin. Cook for another 5 minutes or until the mushrooms become fragrant and reduce a bit in size.
- Heat the tortillas and assemble. Warm up the corn tortillas either in the microwave or oven. Add the mushrooms, diced onions, and jalapeno slices.
- Garnish and serve. Garnish the tacos with some fresh cilantro and a drizzle of the sriracha mayo. Serve with some lime wedges and enjoy!
Storing Mushroom Tacos
While the mushrooms can be stored in an airtight container in the fridge on their own for up to 3 days, the tacos themselves should be eaten as soon as they are assembled.
Ingredients Notes for Mushroom Tacos
- Mayonnaise – Regular, low fat, whatever you prefer. If you aren’t a fan of mayo you can substitute plain Greek yogurt.
- Sriracha – I love the little bit of spice this adds to the mayo and creates a delicious little sauce.
- Lime Juice – Get fresh limes! The juice gives the sauce and the tacos a burst of citrus.
- Butter – Salted or unsalted works. If you use salted butter you may want to skip adding salt to the mushrooms themselves.
- Mushrooms – The stars of the show! Portobello mushrooms are the perfect size and texture for these tacos. Juicy and meaty. You’ll need 8oz of mushrooms sliced into ½ inch pieces.
- Seasonings – Little salt, little pepper, garlic, chili powder and cumin! Feel free to add some Cayenne if you want some heat.
- Tortillas – Corn or flour work, whichever you prefer.
- Jalapeño – Just one, cut into thin slices. Skip this if you don’t want to add too much heat to the dish. Or, tamed pickled jalapenos are also good.
- Onion – Red onions are perfect for this recipe! Bright and crisp! If you don’t want as strong of an onion flavor use sliced green onions.
- Cilantro – I like to add this as a garnish but you can always leave it out if you don’t like the taste.
Enjoy!
~Nichole
Mushroom Tacos
Ingredients
- 1/2 Cup Mayonnaise
- 3 Tablespoons Sriracha
- 1 Tablespoon Lime Juice
- 2 Tablespoons Butter
- 8 Ounces Portobello Mushrooms sliced into ½ inch slices
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Cumin
- 8 Corn Tortillas warmed up
- 1 Jalapeño or Pickled Jalapenos sliced
- 1/2 Red Onion diced
- 1 Tablespoon Minced Cilantro
Instructions
- Stir the mayonnaise, sriracha, and lime juice in a medium bowl and set aside.
- Melt the butter in a medium skillet over medium heat then add the mushrooms and cook for 5 minutes or until slightly softened.
- Stir in the salt, pepper, and cumin and cook for 5 more minutes or until fragrant and reduced.
- Serve on tortillas and drizzle with sriracha mayo.
- Add whatever toppings you like and serve with lime wedges if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
