Mushroom Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
180 kcal
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Course
Main Course
Mushroom Tacos
Description
The Mushroom Tacos recipe highlights sautéed mushrooms seasoned with jalapeño, garlic, and taco spices. Cooking the sliced mushrooms with aromatics in olive oil over medium-high heat enhances their natural umami and gives a tender, slightly chewy texture. The use of portobello mushrooms, which are denser and more robust, creates a more substantial filling, while alternatives like cremini or shiitake can be used for different textures.
This filling is served inside warmed corn or flour tortillas, allowing customization with a variety of fresh toppings such as shredded cabbage or lettuce, cilantro, cheese varieties like cotija or Oaxaca, and accompaniments like black beans or salsa. The lime juice adds a slight tang and brightness to the savory mushrooms, balancing the richness.
The method includes a complete stovetop preparation and suggestions for grilling the mushrooms whole for a smoky variation. Removing the mushroom gills when using portobellos reduces moisture and intensifies the flavor. The tacos work well as a standalone meal or as part of a casual spread.
Ingredients
- 2 Tablespoons olive oil , divided
- 3 portobello mushroom caps , stems removed, or 1 lb cremini mushrooms or shitake mushrooms, chopped
- ½ onion , chopped
- 1 jalapeno pepper minced, (remove the seeds and veins for less heat, fresh
- 2 garlic minced, cloves
- 1-2 Tablespoons taco seasoning , to taste
- ½ lime
- 4-8 corn tortillas for serving, or flour tortillas, warm
Topping ideas:
- cilantro fresh
- salsa or pico de gallo
- cheese , (cotija, Mexican blend, oaxaca)
- bell pepper sautéed
- cabbage , or lettuce, Shredded
- black beans , warmed
- corn , warmed
- avocado
- hot sauce
Instructions
- Use a spoon to scrape off the gills from the portobello mushrooms and slice into long thin pieces.
- In a large skillet, heat the oil over medium heat. Once the oil is hot, add the onion and jalapeños. Sauté for 5 minutes. Add garlic and cook for 30 seconds.
- Add mushrooms to a bowl and toss with 1 tablespoon of oil, a sprinkle of lime juice, and taco seasoning.
- Raise the skillet heat to medium high and add the mushrooms. Cook, stirring only occasionally, for about 10 minutes.
- Warm the tortillas. Add mushroom filling inside each tortilla and desired toppings.
Notes
- Choose portobello mushrooms for a firmer, meatier texture, or cremini for a softer filling.
- Grilling whole portobello mushrooms instead of slicing imparts a smoky flavor; grill for 4-5 minutes per side before slicing.
- Adjust the heat level by removing seeds and veins from the jalapeño if you prefer milder tacos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.003g | 0% |
| Sodium | 278mg | 12% |
| Potassium | 310mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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