A few years ago, I had some work for a client to develop four simple, meat-free taco fillings, and I ended up with spiced chickpea, sweet potato, a veggie ‘chili’ style one, and sauteed mushroom tacos. To make all four party-friendly (aka taco Tuesday friendly), I then paired them all with a quick homemade salsa, guacamole, and an avocado cilantro sauce. Well, now it’s several years later, and I thought I’d revisit each taco and give it its ‘time to shine.’ This time around, I’m using homemade corn tortillas (not necessary, but my word are they easy to make and delicious!), delicious sauteed mushrooms, several veggies, cheese (use dairy-free for a vegan option), and freshly made salsa Roja. The combination is AMAZING – but even better, I’ve mixed and matched all kinds of elements over the years, and they pretty much always do! What’s my point? Well, it’s that this mushroom taco recipe is one of those super versatile ones – perfect for using up leftovers and those odds and ends in the back of your fridge. Swap out the veggie for what you have available, exchange avocado slices for creamy guac, don’t have salsa Roja? Use whatever salsa you do have, no cheese? Omit it entirely, use a dairy-free option, or – like me- use what you have in your fridge regardless of if it’s authentically Mexican (hello feta!) Continue reading for lots of recommendations for mushroom taco recipe variations!
The Ingredients
Mushrooms: I always follow this sauteed mushrooms method when making any pan-fried mushrooms. When making them for these mushroom tacos, feel free to use a mixed wild mushroom combination or make individual variations. I.e., portobello mushroom tacos (portobello tacos are great as portobellos have that ‘meaty’ texture) or oyster mushroom tacos. I’ve even made them with simple brown mushrooms before when that was all I had.Other Vegetables: I also included cherry/vine tomatoes, finely chopped red onion, avocado, and leftover crispy kale.Salsa Roja: I use homemade salsa Roja – that way, it can be as mild or spicy as you like.Aromatics: A handful of cilantro and lime wedges are the perfect garnish and flavor booster to top off the mushroom tacos! If you hate cilantro, you could try to swap it with parsley or omit the herbs entirely.Tortillas: Use your favorites. This time around, I used homemade corn tortillas (naturally gluten-free and vegan). However, flour tortillas or even hard taco shells will work a treat!
Recipe Variations
Mushrooms: For seasonings, I like to keep things simple with a bit of butter (dairy-free if needed) and garlic. Especially when I include other spicy elements in the tacos like the salsa. However, you can also spice things up a little with a pinch of chili flakes or cayenne pepper and some smoky paprika or cumin. Alternatively, add a dash of soy sauce (tamari for gluten-free) to enhance their savory, earthy flavor. You can also use roasted or grilled mushrooms too.
Note: For a ‘meaty’ texture, you can pulse the mushrooms into a ‘mince’ texture in a food processor. However, if doing so, increase the amount of mushrooms you use as they won’t take up as much ‘space’ within your tacos.
The salsa: Swap out the salsa Roja for something chunkier like Pico de Gallo or just some finely chopped tomatoes. If you like the combination of sweet and savory, then feel free to use a pineapple or mango salsa.Kale: You can swap this for cabbage (sauteed with the mushrooms), raw red cabbage, or even use lettuce in its place.Avocado: Swap the slices for homemade guacamole or this creamy avocado cilantro sauce.Other vegetables: Peppers, radish, grilled corn, etc.Cheese: Use what you have available or omit it entirely. Use dairy-free options for vegan mushroom tacos. I’ve previously used this vegan smoky cheddar and vegan feta. If you can get your hands on Mexican cheese (like cotija) then, even better!More spice: Feel free to add in some chopped jalapeño (or pickled jalapeño) for more spice.Protein: Tofu scramble – just mix it in with the mushrooms after they’ve released their initial juices and are starting to brown. You could also add chickpeas or black beans.
How to Make Mushroom Tacos
These mushroom tacos are perfect for using up leftovers. Before making these, I’d:
Made these corn tortillas.Sauteed the mushrooms (although I’ll often not have leftovers of this, so will prepare them freshly)Lightly pan-fried my kale for crispy kale – simply sauté the kale in a pan with a bit of olive oil until reduced and crispy.Prepared the salsa Roja.
To assemble the mushroom tacos
First, prepare the remaining vegetables by slicing the avocado and finely chopping the onion and tomato. Then, re-heat the corn tortillas. You can do this in a large non-stick skillet for 30-40 seconds on each side. If you’re not ready to serve the tacos immediately, store the tortillas in a tortilla warmer or wrapped in a kitchen towel. Alternatively, if everyone’s choosing their own taco fillings, you can keep them warm in the oven wrapped in foil at around 300ºF/150ºC. Then load them up with the toppings and enjoy. I like to spoon in some mushrooms first with the kale (or ‘green’ element) beside them. Then top with the fresh vegetables, sliced avocado, salsa Roja, and finally (optionally) a sprinkle of cheese! I then serve each with a lime wedge for people to use as much as they’d like.
How to Serve
Enjoy these mushroom tacos alone or serve alongside a simple side salad and some cilantro lime rice. These tacos are best enjoyed immediately, while warm, as the various fillings’ juices will cause them to become soggy.
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If you try this taco recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
