Mushroom Tacos

Avocado salsa and grilled portobello mushrooms fill these mushroom tacos with bold, fresh flavor. They're an easy and delicious plant-based dinner!

Mushroom tacos

It’s Tuesday – let’s make mushroom tacos! Of all the plant-based taco fillings out there, mushrooms are one of the best. Meaty, juicy, and savory, they make a taco incredibly flavorful and satisfying to eat. I’ve shared a few recipes for mushroom tacos in the past, but if you ask me, you can never have too many taco recipes in your back pocket. We’ve been making this one a TON lately, and it’s become one of our new favorites. I think you’re going to love it too!

The great thing about these mushroom tacos is that they’re so simple. They consist of a few basic components – grilled portobellos, avocado salsa, and pickled red onions – that come together to make the tacos far more than the sum of their parts. They have a delicious mix of textures and sweet, spicy, tangy, and umami flavors. Still, you can put them together in right around 30 minutes.

Grilled portobello mushrooms on wooden cutting board with bowl of adobo sauce and brush

How to Make Mushroom Tacos

Heads up! If you don’t keep a jar of pickled red onions on hand, you’ll want to make those a day (or at least a few hours) in advance.

Otherwise, the first step to making this mushroom taco recipe is grilling the mushrooms.

You can find my method in this post. Basically, I toss the mushroom caps with olive oil, tamari or soy sauce, and balsamic vinegar to enhance their savory, umami flavor. Then, I grill them until they’re tender, juicy, and nicely charred.

When you take the mushrooms off the grill, slice them into strips. You have the option of brushing them with adobo sauce if you want your tacos to be spicy, but feel free to skip it if you prefer. The mushrooms are plenty flavorful without it!

Hand using spoon to stir together mango avocado salsa

Then, make the avocado salsaThis only takes a few minutes. A mix of diced mango, avocado, cilantro, red onion, chiles, and lime, it’s easy to stir together in a bowl.

Mushroom taco recipe ingredients

Finally, assemble the tacos. Place a few grilled portobello strips in a warm tortilla. Add a scoop of the salsa, pickled onions, and fresh cilantro for garnish. Squeeze with lime juice, and enjoy!

Plate of mushroom tacos with avocado salsa and pickled onions

What to Serve with Mushroom Tacos

You could certainly serve these tacos on their own for a quick and easy summer dinner, but we often pair them with a few side dishes to round out the meal. My go-tos are black beans and cilantro lime rice, but the tacos would also be fantastic with creamy pinto beans, refried beans, or a Mexican street corn salad. You could even serve them with tortilla chips and a zesty dip like salsa verde or pico de gallo. For more ideas of what to serve with tacos, check out this post.

Don’t forget the margaritas to drink!

Mushroom tacos recipe

More Favorite Taco Recipes

If you love these grilled mushroom tacos, try one of these veggie taco recipes next:

Mushroom Tacos

rate this recipe:
5 from 4 votes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Serves 4
This mushroom tacos recipe is a quick, easy, and delicious plant-based dinner! If you want your tacos to be spicy, brush the mushrooms with adobo sauce after you slice them. But if you're sensitive to heat, feel free to skip the adobo. The tacos are still great without it!

Ingredients

Instructions

  • Grill the mushrooms according to this recipe (link) for Grilled Mushrooms.
  • For spicy mushrooms, brush the sliced mushrooms with adobo sauce.
  • Assemble tacos in the tortillas with the sliced mushrooms, avocado salsa, pickled red onions, and cilantro. Serve with lime wedges.

Notes

*I love to use tortillas made with a blend of corn & flour. Find my recipe for them here. 

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A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.