Make these portobello mushroom tacos for an easy, flavorful dinner! Creamy vegan jalapeño sauce spices up the tangy, meaty mushroom filling.
These may be portobello mushroom tacos, but secretly, they’re all about the sauce. It’s a vegan riff on ranch dressing made with cashews, roasted jalapeños, and cucumber, and it’s so good that I have a hard time not eating it all with a spoon! However, resisting it long enough to top it onto these mushroom tacos is totally worth the wait. Cool, creamy, spicy, and bright, it perfectly accents the tangy, meaty grilled mushrooms and fresh garnishes in this recipe. The combination is really terrific – if you try these mushroom tacos once, they’ll have a permanent place in your Taco Tuesday rotation!
Mushroom Tacos Ingredients
Here’s what you’ll need to make this easy mushroom tacos recipe:
- Tortillas – Choose your favorite! Flour tortillas, corn tortillas, or a flour/corn mix would all work here. I love to use my homemade tortillas in this recipe. If you’re gluten-free, be sure to use certified gluten-free corn tortillas.
- Grilled portobello mushrooms – With their juicy, meaty texture, portobello mushrooms are one of my favorite plant-based taco fillings. Like I do in my veggie burger, portobello burger, and sautéed mushroom recipes, I season them with balsamic vinegar and tamari or soy sauce to bring out their savory flavor.
- Avocado slices – For creamy richness.
- Shredded red cabbage – It adds a perfect crunch.
- Fresh cilantro – A veggie taco essential!
- Creamy vegan jalapeño sauce – Last, but not least! Make it as spicy as you like. Use 1/2 of a jalapeño for a mildly spicy sauce, 1 for medium, or 2 for extra spicy. Start with less and taste, because you can always add more.
When your taco filling ingredients are ready, char the tortillas and load them up. If you want even more heat, finish the portobello tacos with a few extra jalapeño slices, and enjoy!
Find the complete recipe with measurements below.
Portobello Mushroom Tacos Variations
If you don’t have these exact ingredients on hand, feel free to swap in what you do have! This taco filling is flexible, and all sorts of variations would work well. Here are a few of my favorites:
- Add something juicy. Top the tacos with diced cherry tomatoes or pico de gallo.
- No cabbage? No worries. Use romaine lettuce in its place.
- Go for guac. Swap the avocado slices for a big scoop of guacamole.
- Add extra veggies. Fajita peppers would be fantastic.
- Make it heartier. Spoon in some cooked black beans.
- Increase the crunch. Sneak in diced red onion, pickled red onion, sliced radishes, or pickled jalapeños!
Let me know what variations you try!
No taco night is complete without cocktails! We love to serve these portobello tacos with classic margaritas, spicy margaritas, watermelon margaritas, or palomas, if we’re in the mood for something different.
On the side, we usually serve chips and salsa, rice, or corn. Here are a few of my go-tos:
- Tomatillo Salsa Verde
- Mango Salsa
- Pineapple Salsa
- Cilantro Lime Rice
- Grilled Corn on the Cob
- Mexican Street Corn Salad
For more ideas, check out my top 21 sides to serve with tacos!
If you love these portobello mushroom tacos, try another of my favorite vegetarian taco recipes next!
Portobello Mushroom Tacos
- ½, 1 or 2 jalapeños (depending on your spice preference)
- 1 cup cashews, soaked for at least 3 hours, then drained
- 1 cup water
- 1 tablespoon rice vinegar (or white wine vinegar)
- 1 tablespoon minced shallot
- ½ teaspoon garlic powder (or 1 clove of garlic)
- ½ cup chopped and peeled cucumber
- Squeeze of lemon
- Sea salt and freshly ground black pepper
- ¼ cup chopped chives
- 2 portobello mushroom caps, stems removed
- Splash of olive oil
- Splash of soy sauce
- Splash of balsamic vinegar
- 1 large avocado, sliced
- 1 cup shredded red cabbage
- Handful of cilantro
- 1 jalapeño, thinly sliced, optional
- 6 tortillas, flour or corn, warmed or grilled
- Roast the jalapeños. You can do this over a gas stove, in a dry cast iron pan, or under your oven broiler. Roast until the skin on the outside is black and blistering. Remove from the heat, place in a bowl and cover with a kitchen towel or plastic wrap for 10 minutes. Once they're cool to the touch, peel off the skins (you can use your hands or a knife - it should come off fairly easily).
- Remove the stem and seeds of your jalapeños and place them in a blender with the cashews, water, vinegar, shallot, garlic, cucumber, lemon, salt and pepper. Blend until smooth and creamy, adding more water if necessary to get your blender moving. Taste and adjust seasonings, adding more salt, pepper or lemon to your liking. Stir in the chopped chives. Chill until ready to use.
- Slice the portabello mushrooms. Place them on a plate and drizzle them with olive oil, soy sauce, balsamic and freshly ground black pepper. Use your hands to coat the mushrooms on all sides.
- Heat a grill or grill pan to medium-high heat. Grill the mushroom slices on both sides until char marks form, about 3-4 minutes per side.
- Assemble tacos with mushrooms, avocado, cabbage, cilantro, sliced jalapeños, if using. Serve with jalapeño sauce.