If you're a vegetarian or vegan taco lover, you've got a few options available to you. On their own, black beans make a great filling, as does stir-fried tofu. However, this mushroom tacos recipe blows them all out of the water in terms of flavor, texture, and overall juiciness.
Our portobello mushroom tacos combine marinated slices of this delicious mushroom with classic taco spices, sauteed onions and peppers, and zesty lime juice for a vegan taco recipe that you would want to cook again and again. You might even convince some of your meat-loving family and friends that vegan mushroom tacos can be just as good as pork, chicken, or beef.
Here's how to make delicious mushroom tacos for lunch or dinner any day of the week.
15 minutes minutes
15 minutes minutes
3-4 large portobello mushroom caps
4-6 tortillas (homemade, if possible!)
2 large sweet peppers, thinly sliced
1 large onion, thinly sliced
1 lime (juice)
2 tbsp olive oil
1 tbsp soy sauce
2 tsp chili powder
½ tsp salt
½ tsp cumin
½ tsp smoked paprika
Prepare the portobello mushrooms. Remove the stalks, if still attached, with a paring knife or twist them off with your fingers.
Rinse the mushroom caps thoroughly under running water, running your fingers through the dark grey folds on the lower side of the cap to ensure you remove any hidden sand or dirt.
Slice the freshly washed mushroom caps into roughly ¼-inch pieces.
For the mushroom tacos marinade, add 1 tbsp of olive oil and 1 tbsp of soy sauce.
Add in your spices—paprika, cumin, chili powder, and salt.
Stir to combine/dissolve all the ingredients. If you would like to add a bit of extra heat, you can double the quantity of chili powder at this stage.
Add the mushroom pieces to the bowl, toss to coat evenly, and leave covered for 30-45 mins to allow the flavors to absorb.
Heat a tablespoon of oil in a large oven-safe skillet over medium heat on the stovetop.
Add in your chopped onions and chopped bell peppers and stir fry them until they are soft and tender. Try not to brown or char the vegetables. Remove from the pan when they are ready, usually after around 5 mins.
Add the mushrooms, including all the juices which have collected in the bowl, to the skillet, and cook until the pieces are tender and heated all the way through.
Add the onion and pepper mix back in and stir thoroughly, cooking for a couple more minutes until all ingredients are heated thoroughly.
Season with salt and cracked black pepper, plus the lime juice.
To assemble the mushroom tacos, take your freshly made tortillas and layer each one with a generous serving of the vegetable mix.
Top with two or three of your favorite toppings (see in the FAQ below). We know it is always incredibly tempting to try and create "fully loaded" mushroom tacos, but don't overdo it, or you might finish up wearing most of your meal.
If you make too much, remember that mushroom tacos (or the mushroom tacos mix on its own) keep pretty well in the refrigerator for about 4-5 days.
Serve and enjoy!
Good toppings for portobello tacos include your favorite vegan-friendly ingredients. This includes guacamole, cilantro, vegan cheese, vegan sour cream, pico de gallo, hot sauce, salad leaves, chopped tomato, scallions, cilantro, vegan cheese, or vegan sour cream.
Basically, you can add whatever you like. You can never have too many options when it comes to topping these delicious tacos.
While Worcestershire sauce works really well with portobello tacos, it contains anchovies. Therefore, it is not suitable for vegans or strict vegetarians. An alternative is to use soy sauce instead, as stated in this recipe.
The key to excellent portobello tacos isn't just the filling. The tortilla is essential, too. After all, it's the first thing you taste as you bite into it.
While you can use store-bought tortillas for this recipe, we strongly recommend that you make it yourself. Homemade tortillas are not that complicated to make. Aside from the ingredients (flour, oil, salt, and water), all you need is your tortilla press and an oven-safe skillet. You can cook it ahead of time, store the remaining tortillas in the fridge, and just reheat when you need some.
This mushroom taco recipe is definitely one of the easiest and quickest to make (provided you have ready tortillas in the fridge). Being meatless, it's healthy and nutritious, too. This is definitely one of our favorite tacos recipes.
Make a batch of tortillas, store them in the fridge, and go through our tacos recipes. You would love them all!
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