Mushroom Tacos
Savory, meaty mushrooms seasoned with smoky spices and piled into warm corn tortillas. A delicious and satisfying vegetarian taco night option that's ready in under 30 minutes. Perfect for a quick weeknight dinner!
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Sauté Aromatics and Brown Mushrooms
- b.Heat olive oil in a large skillet or cast-iron pan over medium-high heat.
- c.Add the diced yellow onion and cook, stirring occasionally, until softened, about 3-4 minutes.
- d.Increase the heat to high. Add the sliced mushrooms to the pan in a single layer. Let them cook undisturbed for 3-5 minutes, until the bottoms are deeply browned and caramelized.
- e.Stir the mushrooms and continue to cook, stirring occasionally, until they have released their liquid and it has evaporated, about 5-7 more minutes. The mushrooms should be well-browned and have a 'meaty' appearance.
- 2
Step 2
- a.Season the Mushroom Filling
- b.Reduce the heat to medium. Add the minced garlic, chili powder, cumin, smoked paprika, and oregano to the skillet.
- c.Stir constantly for about 1 minute until the spices are very fragrant.
- d.Pour in the soy sauce and fresh lime juice. Stir to coat the mushrooms evenly. Season with salt and pepper to taste.
- e.Cook for another minute, then remove from heat and set aside.
- 3
Step 3
- a.Warm the Tortillas
- b.Heat a dry skillet or comal over medium-high heat.
- c.Warm the corn tortillas one at a time for about 20-30 seconds per side, until they are soft, pliable, and slightly toasted.
- d.As they are done, stack the warm tortillas and wrap them in a clean kitchen towel to keep them warm and prevent them from drying out.
- 4
Step 4
- a.Assemble and Serve
- b.To assemble the tacos, place a generous spoonful of the mushroom filling into the center of each warm tortilla.
- c.Garnish with a sprinkle of diced white onion, chopped cilantro, and crumbled cotija cheese.
- d.Serve immediately with lime wedges on the side for squeezing over the top.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan when cooking the mushrooms. If your pan isn't large enough, cook them in two batches to ensure they sear properly instead of steaming.
- 2The key to a meaty texture is high heat and allowing the mushrooms to brown undisturbed before stirring.
- 3Warming corn tortillas is essential. It makes them flexible and enhances their flavor. Don't skip this step!
- 4For extra flavor, char the tortillas directly over a gas flame for a few seconds per side using tongs.
- 5Leftover mushroom filling is versatile. Use it in quesadillas, burrito bowls, or on top of a salad.
Adapt it for your goals.
Spicy Chipotle
Add 1-2 minced chipotle peppers in adobo sauce along with the garlic for a smoky and spicy kick.
Creamy & CheesyCreamy & Cheesy
Stir in 2 tablespoons of cream cheese or a dollop of sour cream at the end of cooking the filling. Top with melted Monterey Jack cheese instead of Cotija.
Protein PackedProtein-Packed
Add 1 cup of canned black beans (rinsed and drained) to the mushroom filling during the last 2 minutes of cooking.
Different FungiDifferent Fungi
Experiment with a mix of mushrooms like shiitake, oyster, or portobello for a more complex flavor and texture.
Why this is on our healthy list.
Rich in B Vitamins
Mushrooms are a good source of B vitamins like niacin, riboflavin, and pantothenic acid, which help convert food into energy and are important for a healthy nervous system.
Good Source of Fiber
Both mushrooms and corn tortillas contribute dietary fiber, which aids in digestion, promotes gut health, and can help you feel full and satisfied.
Supports Immunity
Mushrooms contain selenium, a powerful antioxidant that supports the immune system and helps prevent damage to cells and tissues.
Heart-Healthy
This recipe is low in saturated fat and cholesterol. The potassium in mushrooms can also help lower blood pressure, making it a heart-friendly meal choice.
Frequently asked questions
A serving of two mushroom tacos contains approximately 280-350 calories, depending on the amount of cheese and other toppings used. This makes it a relatively low-calorie main dish.