Description
These Mushroom Tacos That Taste Like Heaven are the ultimate vegetarian taco recipe packed with bold flavor and meaty texture. Made with cremini mushrooms, spices, and fresh toppings, they’re vegan, gluten-free, and perfect for a weeknight dinner or taco night party. A meatless taco you’ll crave again and again.
Ingredients
2 tablespoons olive oil
16 ounces cremini mushrooms, sliced
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon soy sauce or tamari
8 small corn tortillas
1 cup shredded red cabbage
1 avocado, sliced
1 lime, cut into wedges
1/4 cup chopped fresh cilantro
Instructions
1. Wipe the mushrooms clean and slice them evenly without rinsing to avoid excess moisture.
2. Heat a skillet over medium-high heat and add the olive oil.
3. Cook the mushrooms in batches, allowing them to sear undisturbed until golden on one side, then stir until browned and crisp.
4. Add garlic, smoked paprika, cumin, and chili powder. Stir for about one minute until fragrant.
5. Pour in soy sauce and toss the mushrooms until evenly coated.
6. Prepare toppings: shred cabbage, slice avocado, squeeze lime over both, and chop cilantro.
7. Warm tortillas in a dry skillet or open flame until soft and pliable.
8. Assemble tacos by layering mushrooms, cabbage, avocado, cilantro, and a final squeeze of lime. Serve immediately.
Notes
Use a hot skillet and don’t overcrowd it to get perfectly seared mushrooms.
Soy sauce enhances the umami flavor—tamari works if you’re gluten-free.
Double the recipe if you’re feeding a hungry crowd or want leftovers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéed
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 290
- Sugar: 3g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg