Mushroom Tacos Recipe

Rating 5.0
| 2
You won’t miss the meat with these mushroom tacos. Meaty, umami-packed portobello mushrooms are coated in enticing spices and sautéed to perfection.
Dinner
Mexican
16
ingredients
8
steps
20
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
3
4
large portobello mushrooms
3 tblsp
olive oil, divided
2 tsp
chili powder
1 tsp
garlic powder
1 tsp
dried oregano
1/2 tsp
smoked paprika
1/2 tsp
ground cumin
1/2 tsp
salt
1/2 tsp
black pepper
corn tortillas
1
15-ounce can of refried beans
shredded red cabbage, for topping
1
ripe avocado, sliced
queso fresco, for topping
chopped fresh cilantro, for topping
lime wedges, for topping

Directions 8 steps | 20 Minutes

Step 1

Measure and prep all ingredients.

Step 2

Prepare the portobello mushrooms. Remove the stem and use a spoon to scrape out the gills.

Step 3

Slice the mushrooms into ¼-⅓ inch slices.

Step 4

In a large mixing bowl, add the sliced mushrooms, two tablespoons of olive oil, chili powder, garlic powder, oregano, smoked paprika, ground cumin, salt and pepper.

Step 5

Toss to coat thoroughly.

Step 6

In a large nonstick skillet over medium heat, heat the remaining tablespoon of olive oil. Add the mushroom mixture and cook until the mushrooms are tender, 4-5 minutes.

Step 7

Assemble your tacos. On a corn tortilla, spread the refried beans. Top with the portobello mushrooms and red cabbage. Lay a few slices of avocado and top with queso fresco.

Step 8

Sprinkle fresh cilantro and serve with lime wedges. Enjoy!

Nutrition Per Serving
View All
CALORIES
404
FAT
27.2 g
PROTEIN
12.5 g
CARBS
34.1 g

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2 Comments
2 Comments
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Fred M.

Fred

29 Jul 2022

Such a hit at home, making this again for sure!

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Sarah D.

Sarah

25 Jul 2022

Mushrooms are the perfect substitution for meat.

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