These smoky BBQ mushroom tacos are a flavor-packed twist on classic street tacos, bringing together savory grilled mushrooms, zesty pickled onions, and a creamy cilantro cashew sauce.
Naturally vegetarian, gluten-free, and optionally vegan, they deliver plant-based protein, heart-healthy fats, and plenty of fiber.
With wholesome ingredients and vibrant toppings, this recipe is quick to prepare, meal-prep friendly, and makes a nutritious, satisfying dinner for busy weeknights or casual gatherings.
Healthy BBQ Mushroom Tacos
Equipment
- 1 large jar (for pickling onions)
- 1 high-speed blender (for cashew crema)
- 1 grill or grill pan (for mushrooms)
- 1 Sharp knife
- 1 Cutting Board
- 1 Large Bowl
- 1 clean kitchen towel (for tortillas)
Ingredients
Pickled Onions:
- 1 large red onion thinly sliced
- 2 tablespoons sugar
- 1 tablespoon fine sea salt
- 1 cup hot water
- 1 cup rice vinegar or white wine vinegar
Cilantro Cashew Crema:
- ¾ cup raw cashews
- ⅓ cup water plus more as needed
- 1 cup fresh cilantro leaves loosely packed
- Juice of 1 large lime
- ½ teaspoon sea salt optional
Mushrooms:
- 1 ½ pounds portobello mushrooms sliced ½-inch thick
- 3 –4 tablespoons avocado oil or neutral oil
- Sea salt or kosher salt optional
- ½ cup BBQ sauce such as honey BBQ or your favorite brand
For the Tacos:
- 8 corn tortillas
- 2 large ripe avocados sliced
- 1 bunch radishes thinly sliced
- Crumbled cotija queso fresco, or feta cheese
- Fresh lime wedges
Instructions
- Prepare the Pickled Onions: Begin by making the quick-pickled onions, as they need time to develop flavor while you prepare the other components. Thinly slice a large red onion into rings or half-moons and place them into a clean glass jar. In a separate measuring cup, stir together the hot water, sugar, and sea salt until completely dissolved. Once dissolved, pour in the vinegar and mix well. Carefully pour this brine over the sliced onions, pressing them down so they are fully submerged. Seal the jar and let the onions sit at room temperature for at least 30 minutes. They will soften, turn bright pink, and develop a tangy-sweet flavor. For the best taste, you can even prepare these a day in advance and store them in the refrigerator for up to one week.
- Make the Cilantro Cashew Crema: While the onions are pickling, prepare the creamy sauce that ties the tacos together. Place the raw cashews in a high-speed blender along with about ⅓ cup of cool water. Blend until the mixture becomes very smooth and creamy, scraping down the sides if needed. If the texture is too thick or grainy, add a splash more water until it reaches a velvety consistency. Once blended, add the fresh cilantro leaves, lime juice, and optional sea salt, then blend again until the sauce is bright green, smooth, and pourable. The goal is to have a crema that’s thin enough to drizzle but not watery. Taste and adjust with more lime or salt if desired. Transfer to a small bowl and refrigerate until ready to serve — it will stay fresh for up to one week.
- Prepare the Mushrooms: Next, focus on the mushrooms, which will serve as the “meaty” base of the tacos. Clean the portobello mushrooms with a damp paper towel to remove any dirt, then slice them into thick strips about ½ inch wide. Place the slices on a tray and lightly brush both sides with avocado oil or another neutral cooking oil. If you enjoy a slightly more seasoned flavor, sprinkle them with a small pinch of sea salt or kosher salt. The oil helps them achieve a golden-brown crust while also preventing them from sticking to the grill.
- Grill the Mushrooms to Perfection: Heat your outdoor grill to medium or place a grill pan on the stovetop over medium heat. Once hot, lay the mushroom slices in a single layer without overcrowding the pan. Grill until the undersides are golden brown and show defined grill marks — usually 6 to 10 minutes, depending on the thickness of the slices.Flip them carefully with tongs and cook the other side for an additional 4 to 6 minutes, until the mushrooms are tender, smoky, and slightly charred at the edges. Keep an eye on the heat to avoid burning.
- Coat the Mushrooms with BBQ Sauce: Immediately after removing the mushrooms from the grill, while they are still hot, brush them generously with your favorite BBQ sauce. This allows the sauce to caramelize slightly from the residual heat and soak into the mushrooms, making them juicy and flavorful. Cover the mushrooms with foil to keep them warm while you prepare the tortillas and toppings.
- Warm and Soften the Tortillas: For authentic-tasting tacos, the tortillas should be soft, pliable, and slightly charred. If you have a gas stove, carefully place each tortilla directly over the open flame for about 15–20 seconds per side, using tongs to flip them until they have light char spots. If you don’t have a gas stove, use a dry skillet or cast-iron pan over medium-high heat, warming each tortilla for about 30 seconds per side. Stack the warmed tortillas inside a clean kitchen towel to keep them soft and warm until serving.
- Prepare the Fresh Toppings: While the mushrooms and tortillas are resting, prepare the toppings. Slice the ripe avocados into thin wedges, rinse and thinly slice the radishes into crisp rounds, and crumble the cheese of your choice (cotija, queso fresco, or feta). Arrange all the toppings in small bowls or plates so assembling the tacos is quick and easy.
- Assemble the Tacos: Now comes the fun part! Lay out a warm tortilla as your base. Add a generous portion of the BBQ-coated mushrooms, then layer on slices of creamy avocado. Add a spoonful of the tangy pickled onions for crunch and brightness, and a drizzle of cilantro cashew crema for richness. Top with crisp radish slices and a sprinkle of crumbled cheese. To finish, squeeze fresh lime juice over the taco for a final burst of freshness. Repeat with the remaining tortillas and toppings.
- Serve and Enjoy: Arrange the tacos on a serving platter and bring them to the table while still warm. Serve extra lime wedges, crema, and pickled onions on the side so everyone can adjust the flavors to their liking. These tacos are best enjoyed fresh off the grill, but leftovers can be stored and repurposed (the mushrooms taste fantastic in burrito bowls or salads the next day).
Notes
- The pickled onions can be made ahead and stored for up to a week.
- Cashew crema thickens as it chills; stir in a splash of water before serving if needed.
- Grilling mushrooms gives the best smoky flavor, but a stovetop grill pan or oven broiler works too.
- Use any BBQ sauce you like — smoky, spicy, or sweet all work beautifully.
- For a vegan version, skip the cheese or use a dairy-free crumble alternative.
Chef’s Secrets for Perfect Tacos
The key to making these tacos shine lies in balance and texture.
Mushrooms act as the “meaty” base, so slicing them thickly ensures they stay juicy while grilling.
Always brush them with oil before cooking to prevent dryness and help create a satisfying char.
The cashew crema should be blended until silky smooth; a high-speed blender makes this effortless, but soaking cashews in hot water for 15 minutes can help if you’re using a standard blender.
Don’t rush the pickled onions — even a quick 30-minute soak will transform their flavor, cutting through the richness of the mushrooms and crema.
Lastly, char your tortillas — it’s a small step that adds authentic flavor and prevents them from breaking when loaded with fillings.
Serving Suggestions for Every Occasion
These tacos are versatile enough for weeknight dinners yet impressive for gatherings.
Pair them with a side of Mexican-style rice, black beans, or a fresh corn salad for a complete meal.
For a lighter option, serve alongside a crisp green salad with lime vinaigrette.
If you’re hosting, set up a taco bar with all the toppings in bowls so guests can assemble their own.
They also work well with roasted sweet potatoes or grilled corn on the cob.
To complement the smoky-sweet BBQ flavors, serve with sparkling water infused with citrus, or for an adult twist, pair with a light Mexican beer or a tangy margarita.
Storage Tips to Keep Fresh
Leftovers can be stored and enjoyed later, though it’s best to store each component separately.
Keep the pickled onions in their brine in the fridge for up to one week.
The cashew crema stays fresh in a sealed container for 5–7 days; stir before serving to refresh its texture.
Grilled mushrooms can be stored in an airtight container in the refrigerator for up to three days and reheated in a skillet for the best flavor.
Tortillas should be wrapped in foil or a kitchen towel to prevent drying out; rewarm in a skillet before serving.
Assembled tacos do not store well, so always combine just before eating.
Frequently Asked Questions
1. Can I make these tacos vegan?
Yes! Simply omit the cheese or use a dairy-free substitute.
The mushrooms, crema, and toppings are already plant-based, making this an easy recipe to adapt for vegan diets.
2. Do I need to soak the cashews?
If you own a high-speed blender, you can blend raw cashews directly.
However, if using a regular blender, soak the cashews in hot water for 15–20 minutes to soften them, which ensures a smoother, creamier sauce.
3. What type of mushrooms work best?
Portobello mushrooms are ideal because of their meaty texture, but you can also use cremini or shiitake mushrooms for variety.
Just keep the slices thick enough so they don’t shrink too much while cooking.
4. Can I use flour tortillas instead of corn?
Absolutely. Flour tortillas work perfectly if you prefer a softer, more flexible wrap.
However, corn tortillas provide a more authentic texture and flavor that pairs beautifully with grilled mushrooms.
5. How can I make this recipe spicier?
If you like heat, choose a spicy BBQ sauce or add sliced jalapeños, hot sauce, or chipotle powder to the mushrooms.
You can also blend a small amount of chili pepper into the cashew crema for a zesty kick.
