Portobello Mushroom Tacos

Make these portobello mushroom tacos for an easy, flavorful dinner! Creamy vegan jalapeño sauce spices up the tangy, meaty mushroom filling.

Portobello Mushroom Tacos

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!

Portobello Tacos ingredients

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.

Vegan Jalapeño Sauce recipe ingredients

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:

Let me know what variations you try!

Mushroom Tacos on a plate

Serving Suggestions

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:

For more ideas, check out my top 21 sides to serve with tacos!

Portobello Mushroom Tacos with Creamy Jalapeño Sauce

If you love these portobello mushroom tacos, try another of my favorite vegetarian taco recipes next!

4.9 from 17 reviews

Portobello Mushroom Tacos

Prep time
Cook time
Total time
You'll love the tangy, spicy jalapeño sauce on these mushroom tacos! If you have any leftover, use it as a salad dressing or slather it on a sandwich.
Recipe type: Main Dish
Cuisine: Mexican
Serves: 2-3
Jalapeño Sauce
  • 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
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Assemble tacos with mushrooms, avocado, cabbage, cilantro, sliced jalapeños, if using. Serve with jalapeño sauce.
If you're sensitive to spice, start by adding ½ of a jalapeño to your sauce ingredients. You can always taste and add more. If you've made your sauce too spicy, balance it by adding more vinegar. (If it's too vinegar-ey, add a bit of olive oil).



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Rate this recipe (after making it):  

  1. mak1122 from bnhtips.com

    i am definitely going to try this and would put this recipe on my blog. it looks too much yummz.. 🙂

  2. Susan Crane

    Wow, just made this for movie night. Unbelievably good!!!!! It tastes downright decadent but amazingly healthy. For those of you who live where there are Wahoo’s Fish Tacos restaurants, the jalapeño sauce is a great substitute for their green sauce which contains dairy. Thanks for the great recipe! This one goes into regular rotation as of now!

    • jeanine

      Glad you liked it! That’s so funny you say that because Wahoo’s is just down the street from us 🙂

  3. Daisy

    Wonderful! You’re right! All about the sauce. Although, your mushrooms are fab! Thanks. New weekly rotation.

  4. You are the taco queen!! You have so many amazing and creative taco recipes here, I’ve been loving it! 🙂

  5. Amber from pageandamber.com

    Love this combo. We are doing a 30 day vegan challenge that starts in few days. These definitely make the cut!

  6. Thanks!
    My son is a vegan (full time)
    I will surprise him with this recipe this coming weekend.

  7. Lauren

    Awesome recipe! Can’t wait to try.

    If I made a big batch of the sauce, how long do you think it would stay in the fridge?

    • jeanine

      It lasted about 3 days before it became a little too watery (because of the cucumber in there). It might last 4 or 5 if you give it a stir when it separates.

  8. Allyson from consideringtheradish.wordpress.com

    It has been waaay too long since I last made tacos. These look phenomenal.

  9. Jack’s Taco Tuesday tee sounds pretty fantastic, I bet my husband would be a big fan too! These sound so good and it’s pretty awesome when one sauce is super versatile!

  10. Tina from cookwithtina.com

    I love this dishes so much! It looks so healthy and nutritious! I can’t wait to share with my vegetarian buddies now! Thanks for sharing this great recipe! Have a nice day!

  11. Cregan Massey

    I’m not vegan, but this looks amazing, and definitely a must-eat considering that I’m trying to lose some weight. Portabello mushies are amazing (especially if added in meat), but I guess if you pair it with jalapeno sauce, the result is an amazing dish.

  12. First of all, I love portobello mushrooms! And to be paired with that jalapeno sauce – that’s very smart! I wouldn’t mind having these tacos any time of the week! That Taco Tuesday t- shirt though 🙂

  13. a taco Tuesday t-shirt?! I must find one of these!

    I love the sounds of this vegan sauce. It sounds wonderful with the mushroom taxos, the fish tacos and the kale and avocado salad! *swoon*

  14. This looks AMAZING! Looking forward to featuring this dish for next week’s “Mexican Monday”!

    Strive to thrive,

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.