Mushroom Tacos
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Marinating time
30 mins
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Total Time
40 mins
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Servings
2 servings
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Calories
569 kcal
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Course
Main Course
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Cuisine
Mexican
Mushroom Tacos
Description
The mushrooms are pulled apart into strips and marinated in olive oil, chipotle paste, crushed garlic, paprika, cumin, coriander, and lime juice for 30 minutes. This marinade infuses the mushrooms with bold, smoky, and slightly tangy flavors. The mushrooms are then cooked gently in olive oil to retain moisture and develop texture.
Mini tortilla wraps are warmed by dry frying, then layered with sliced avocado, chopped cherry tomatoes, the cooked mushrooms, pickled red onions, crumbled feta cheese, and fresh cilantro. This combination balances creamy, tangy, fresh, and smoky elements, making the tacos complex and satisfying despite being vegetarian.
The recipe notes the mushrooms will reduce significantly in size when cooked, so starting with extra is necessary. Alternatively, portobello mushrooms can be marinated and grilled for a summer variation. These tacos work well as a flavorful vegetarian option for casual meals.
Ingredients
- 300 g mushrooms
- 1 tablespoon olive oil (for the marinade)
- 1 tablespoon chipotle paste
- 2 garlic crushed, cloves
- 1 teaspoon paprika
- 0.5 teaspoon cumin
- 0.5 teaspoon ground coriander
- 0.5 lime juice only
- 1 tablespoon olive oil (for cooking)
- 4 tortilla wrap mini size
- 4 cherry tomato chopped
- 1 avocado sliced
- 60 g red onion pickled
- 20 g feta cheese
- 30 g cilantro finely chopped, fresh
Instructions
- Pull 300 g Mushrooms apart by hand so they are in strips.
- In a large mixing bowl, combine 1 tablespoon Olive oil, 1 tablespoon Chipotle paste, 2 Garlic cloves, 1 teaspoon Paprika, 0.5 teaspoon Cumin, 0.5 teaspoon Ground coriander and the juice of 0.5 Lime.
- Add the mushrooms and mix well so they are all coated. Leave to marinate for 30 minutes.
- Heat 1 tablespoon Olive oil in a large pan over a low heat and add the coated mushrooms. Cook for 5 minutes.
- Dry fry 4 Mini tortilla wraps for 30 seconds on each side.
- Build your tacos by putting 1 Avocado and 4 Cherry tomatoes on the tortillas. Add the cooked mushrooms then top with 60 g Pickled red onions, 20 g Feta and 30 g Fresh coriander (cilantro).
Notes
- Mushrooms shrink considerably when cooking; use more than expected to ensure enough filling for the tacos.
- For a summer version, marinate portobello mushrooms and grill them, then slice before assembling tacos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 569kcal | 28% |
| Carbohydrates | 53g | 18% |
| Protein | 15g | 30% |
| Fat | 36g | 55% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Cholesterol | 9mg | 3% |
| Sodium | 993mg | 41% |
| Potassium | 1217mg | 26% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 1874IU | 37% |
| Vitamin C | 28mg | 31% |
| Calcium | 103mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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