I have a thing for tacos. They’re just everything you could want in a tasty little handheld package. I’ve done smash burger tacos, chicharron de ribeye tacos, al pastor tacos, and grilled steak tacos. But when I want to serve tacos to some of my vegan friends and family members, I put mushroom tacos on the menu because it’s something we’ll all enjoy.
Stoneware Round Platter (similar) | Dish Towel (similar) | Kitchen Sources
One of the most appealing qualities of mushrooms is their umami flavor. They have a taste with an “unctuous” quality in the same line as savory meats and cheeses. However, there are many more benefits to the fungi family, including substances that have shown antioxidant, anti-inflammatory, and anticancer effects. Did you know there are components in mushrooms that have shown potential to prevent the growth of proteins related to dementia? And they contain polysaccharides that act as a prebiotic for gut health. All things that add to their undeniable appeal.
The Best Mushrooms for Tacos
You can use any variety of mushrooms. I like to use brown beech mushrooms for their texture. They become almost similar to carnitas when cooked. You also don’t need to slice or dice them — I break them apart, and they cook down and crisp up really nicely. I add julienned sweet Vidalia onions to the bowl and drizzle with some cooking olive oil.
The “Pro-Tip” for Perfect Sautéed Mushrooms
If you put mushrooms in a pan with olive oil, they’ll absorb the oil and make the pan dry, so many people will add more olive oil. But the mushrooms eventually release liquids, making the dish oily. So add olive oil to the mushrooms and toss well before they go in the pan.
Elevated Toppings: The Secret is in the Crunch
Once the onions and mushrooms are sauteing, I add salt, pepper, garlic pepper, ground cumin, smoked paprika, ground cinnamon, and ground allspice, and let it cook until it’s caramelized. Just before the mix is all nicely browned, I add minced garlic for a minute or two and then turn off the heat.
On to the guacamole. My recipe is ripe avocados, lime juice (more than usual), jalapeno, salt, and sometimes a little garlic powder. The key is really to liven up the avocado — I don’t want this to be a salad, it needs to be roughly mashed.
Thinly sliced purple cabbage adds texture and crunch to a slaw made with sliced green onions, salt, and lime juice. To finish the toppings, I have some roughly chopped cilantro, chopped serrano chiles (or jalapeños), and finely chopped macadamia nuts (I consider this my dairy-free parmesan!).
How to Serve Mushroom Tacos
To assemble, I start with corn tortillas — use Siete tortillas or lettuce wraps if you want these to be grain-free. After a quick stint in the pan to warm the tortillas up and shape them around a spoonful of the mushroom mix, we’re ready to fill them with guacamole, slaw, serrano, and macadamia nuts, and serve.
Stoneware Round Platter (similar) | Striped Dish Towel (similar) | Salt Cellar
These tacos have so much flavor and texture, and they’re just delicious. So this is my ploy to make mushroom tacos a “thing” and not just on Taco Tuesday, because these deserve a rotation on your home menu.
4 Refreshing Pairings for Taco Night
- The Virgin Mojito: Cucumber Honey “Nojito”: Every taco night needs a signature drink. This “Nojito” is crisp, refreshing, and the honey-cucumber base perfectly balances the heat from the serrano peppers in the tacos.
- Grilled Corn Salad with Pineapple & Cilantro: This is the ultimate side dish for anything with a char. The sweetness of the grilled pineapple and the crunch of the corn make it the perfect companion.
- Easy Grilled Summer Fruit Skewers: If you’re keeping the meal light and plant-forward, these fruit skewers are the ideal dessert.
- Our Favorite Watermelon Feta Salad: The saltiness of the feta (which you can swap for a vegan almond-based feta to keep the whole meal vegan!) against the cold, crisp watermelon is a summer dream.
A Non-Vegan’s Favorite Mushroom Taco Recipe
Ingredients:
- 2 packs beech mushrooms (or any brown variety, cut into strips)
- 1 medium sweet Vidalia onion
- 3 cloves garlic
- 1-2 tbsp olive oil
For the spice mix
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp smoked paprika powder
- 1/4 tsp ground cinnamon
- 1/2 tsp ground allspice
For the guacamole
- 2-3 medium avocados
- 1-2 tbsp fresh lime juice
- 1/2 tsp salt
- 1/4 tsp garlic powder
For the slaw
- 1-1 1/2 cups purple cabbage, thinly sliced
- 2 green onions, thinly sliced
- 1 pinch salt
- 1-2 tsp fresh lime juice
- 1 tsp olive oil
Garnishes
- chopped cilantro
- sliced serrano or jalapeno peppers
- 6 finely chopped macadamia nuts
Other Ingredients
- 9 medium sized tortillas of choice
- olive or avocado oil
Directions:
Make the Guacamole
- Peel, pit, and mash the avocado. Add the other guacamole ingredients and combine well. Adjust seasoning to taste.
Make the Slaw
- In a bowl, combine all the slaw ingredients and set aside.
Make the seasoning
- Combine all of the spices together and set aside.
Make the Mushroom mix
- Preheat a large pan over medium heat. Toss the mushrooms and onions with the olive oil in a bowl, then add to the heated pan. Add the seasoning and toss frequently, until the mushrooms and onions brown. Add the chopped garlic, toss and cook another minute and remove from the heat.
Assemble the Tacos
- Heat a large pan or a flat top griddle to medium heat. Add olive oil, then as many tortillas as you can fit without overlapping. Cook on one side for 1-2 minutes, then flip. Add the mushroom mix to the inside, fold over, and crisp up the underside before flipping and crisping the other.
- Gently unfold the taco and add some of the guacamole, the slaw, sliced peppers, cilantro, and the chopped macadamia nuts. Serve warm.
This sounds delicious! Thank you!