Mushroom Tacos
Mushroom tacos are a flavorful and satisfying plant-based meal featuring sautéed mushrooms, smoky spices, and a variety of delicious toppings.Perfect for taco night or a healthy dinner, these tacos are easy to make, customizable, and bursting with umami flavor.Whether you’re a vegetarian or simply looking for a meatless meal, this recipe will quickly become a favorite.
Equipment
- 1 Large Pan (12-inch)
- 1 Cutting Board
- 1 Knife
- 1 Wooden Spoon
- 1 Measuring Spoon
- 1 Serving Plate
- 1 Tongs (optional for flipping tortillas)
Ingredients
- 8 oz 225 g Cremini or Portobello Mushrooms, sliced
- 1 Medium Yellow Onion thinly sliced
- 3 Cloves Garlic minced
- 1 tbsp Olive Oil
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- ½ tsp Smoked Paprika
- Salt & Pepper to taste
- 8 Flour or Corn Tortillas
- 1 Avocado sliced
- ½ cup Fresh Salsa
- ¼ cup Sour Cream or vegan alternative
- ¼ cup Cilantro chopped
- 1 Lime cut into wedges
Instructions
- Prepare the ingredients: Slice the mushrooms into ¼-inch thick slices. Thinly slice the onion and mince the garlic.
- Cook the onions and garlic: Heat olive oil in a large pan over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until softened and aromatic.
- Sauté the mushrooms: Add the sliced mushrooms to the pan. Cook, stirring occasionally, for about 5-7 minutes, until the mushrooms release their moisture and begin to brown.
- Season the mushrooms: Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper over the mushrooms. Stir well to combine and cook for an additional 1-2 minutes, allowing the spices to bloom.
- Warm the tortillas: While the filling is cooking, warm the tortillas in a separate pan or in the microwave until soft and pliable.
- Assemble the tacos: Once the mushroom filling is ready, spoon it into the warm tortillas. Top with sliced avocado, fresh salsa, sour cream (or its vegan alternative), and chopped cilantro.
- Serve and enjoy: Serve the tacos with lime wedges on the side for an extra burst of freshness.
Notes
- Customizing Toppings: Feel free to add additional toppings like shredded cheese, pickled onions, or a drizzle of hot sauce for extra flavor.
- Vegetable Variations: Add other vegetables like bell peppers or zucchini to the mushroom filling for more variety.
- Tortillas: Use corn tortillas for a gluten-free version or flour tortillas for a softer texture.
- Make-Ahead Option: The mushroom filling can be made ahead of time and stored in the fridge for up to 3 days. Simply reheat it before assembling the tacos.