Loading...
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!
Sauté Aromatics and Brown Mushrooms
Season the Mushroom Filling
A comforting one-pot meal where tender chicken and savory rice cook together with vegetables and spices. It's a weeknight dinner favorite, bursting with flavor and color, and ready in about an hour.
Juicy, shredded chicken seasoned with Mexican spices, layered in a crusty bolillo roll with creamy refried beans, fresh avocado, and tangy pickled jalapeños. A hearty and satisfying sandwich that brings authentic street food flavor to your kitchen.
Jumbo pasta shells filled with a zesty taco-seasoned ground beef and bean mixture, smothered in enchilada sauce and melted cheese. A perfect fusion of Italian comfort and Mexican flavors for a winning family dinner.
Tender shredded chicken, savory rice, and black beans wrapped in a warm tortilla, then smothered in a rich red enchilada sauce and bubbly melted cheese. A satisfying, restaurant-style comfort food classic.
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!
This mexican_american recipe takes 25 minutes to prepare and yields 4 servings. At 381.01 calories per serving with 12.98g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Warm the Tortillas
Assemble and Serve
Add 1-2 minced chipotle peppers in adobo sauce along with the garlic for a smoky and spicy kick.
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.
Add 1 cup of canned black beans (rinsed and drained) to the mushroom filling during the last 2 minutes of cooking.
Experiment with a mix of mushrooms like shiitake, oyster, or portobello for a more complex flavor and texture.
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.
Both mushrooms and corn tortillas contribute dietary fiber, which aids in digestion, promotes gut health, and can help you feel full and satisfied.
Mushrooms contain selenium, a powerful antioxidant that supports the immune system and helps prevent damage to cells and tissues.
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.
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.
Yes, mushroom tacos are a very healthy option. Mushrooms are low in calories and fat, and provide B vitamins and potassium. The dish is plant-based and high in fiber, especially when using whole corn tortillas. They are a great vegetarian alternative to traditional meat tacos.
Absolutely! While cremini mushrooms provide a great meaty texture, you can use a variety of others. Portobello mushrooms (diced), shiitake, or oyster mushrooms would all be delicious substitutes or additions.
The key is to warm them properly until they are soft and pliable. Heating them in a dry skillet, a microwave wrapped in a damp paper towel, or directly over a gas flame works well. Always keep them wrapped in a towel after heating to retain moisture and warmth.
Yes, the mushroom filling can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator. Reheat it in a skillet over medium heat before serving.
To make these tacos vegan, simply omit the Cotija cheese or replace it with a plant-based feta or a sprinkle of nutritional yeast for a cheesy, savory flavor.