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Roasted Portobello Mushroom Tacos with Creamy Carrot Slaw
5 from 12 votes

Roasted Portobello Mushroom Tacos with Creamy Carrot Slaw

Roasted Portobello Mushroom Tacos with Creamy Carrot Slaw feature seasoned portobello slices roasted until tender and lightly browned, served in warmed corn tortillas. The tacos are topped with a creamy slaw made from shredded carrot and red cabbage mixed with mayonnaise, sour cream, lime juice, garlic, cilantro, and scallions, delivering a refreshing and tangy contrast. Optional crispy shallots add texture and flavor to the assembly. This vegetarian taco offers a flavorful combination of earthy mushrooms and bright slaw accents.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 servings
Calories: 253 kcal
Course: Main Course
Cuisine: Vegetarian

Ingredients

  • 4 portobello mushroom caps
  • 1.5 TBSP avocado oil (or favorite healthy oil)
  • 1/2-3/4 tsp salt
  • ½ tsp cumin
  • ¼ tsp smoked paprika
  • ¼ tsp ground coriander
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • 6 corn tortillas
  • 1-2 jalapeno pepper thinly sliced
CREAMY CARROT SLAW
  • 1.5 cups carrot shredded
  • 1.5 cups red cabbage shredded
  • 1 clove garlic (peeled, smashed, + minced)
  • 3 TBSP mayonnaise quality
  • 3 TBSP sour cream
  • 1 lime (juiced)
  • black pepper to taste
  • salt to taste
  • 3-4 TBSP cilantro fresh, chopped
  • 2-3 TBSP scallions chopped, fresh
CRIPSY SHALLOTS
  • 3 TBSP avocado oil
  • 2 shallot optional but an amazing topping!

Instructions

    Cup of Yum
  1. 
Preheat oven to 425°
  2. Wipe clean with a paper towel, remove stem if needed, and slice your portobello caps into 
1/4 inch slices.
  3. In a medium/large bowl mix 1½ tablespoons oil with cumin, smoked paprika, ground corriander, garlic powder salt, and pepper. Add mushrooms and toss to coat.
  4. Arrange in a single layer on a baking sheet and, transfer to oven, and roast until lightly browned and tender, about 15 minutes.
  5. While mushrooms roast, make the slaw. Whisk together mayonnaise, sour cream, garlic, juice of 1 lime, and cilantro in a large bowl until fully combined. Season with salt and pepper to taste (I added a pinch of each) then add scallions and cilantro. For vegan tacos, use your favorite plant-based swaps in the slaw and you're good to go!
  6. Prep tortillas via your favorite method. You can wrap them in foil and place in the oven or lightly pan fry them to lightly toast each side. Flour or corn tortillas can be used here so snag your favorite! These tacos would even be awesome on lettuce wraps for a low-carb twist.
  7. To make the cripsy shallots, peel and slice shallots, then heat 3 tablespoons avocado oil (or your favorite high-heat oil) in a large pan over medium-high heat. When oil begins to "shimmer" add shallots in a single layer and fry without moving until crisp on bottom, about 1 minute. Next stir and continue cooking until crisp all over, about 2 minutes more. Using a slotted spoon, transfer to a paper towel-lined plate to drain.
  8. Ready to eat? Top tortillas with roasted mushrooms and then garnish with crispy shallots and thinly sliced jalapeños.

Notes

  • This recipe makes approximately 6 tacos, enough for 2-3 servings.
  • You can double or triple the ingredients to serve larger groups.
  • For vegan tacos, substitute mayonnaise and sour cream with plant-based alternatives.
  • Optional crispy shallots enhance flavor and texture as a topping.
  • Use either corn or flour tortillas, warming them in the oven or lightly pan frying before assembling.

Nutrition Information

Calories 253kcal (13%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 3g (15%) Cholesterol 6mg (2%) Sodium 289mg (12%) Potassium 456mg (10%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 5705IU (114%) Vitamin C 19.1mg (21%) Calcium 57mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 253

% Daily Value*

Calories 253kcal 13%
Carbohydrates 22g 7%
Protein 4g 8%
Fat 18g 28%
Saturated Fat 3g 15%
Cholesterol 6mg 2%
Sodium 289mg 12%
Potassium 456mg 10%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 5705IU 114%
Vitamin C 19.1mg 21%
Calcium 57mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.