Easy Vegan Mushroom Tacos for a Quick Weekday Meal

This is not your typical taco filling! These naturally vegan mushroom tacos are perfect for Meatless Monday. Or Taco Tuesday. Or any day of the week since they're super easy to make and come together quickly.

This recipe was inspired by a dish at a local restaurant. I ordered the mushroom tacos on a whim and it was love at first bite. When the restaurant closed and I could no longer order mushroom tacos whenever I was craving them, I knew I had to remake the dish at home.

Besides being delicious and vegan, this mushroom taco recipe is a great meal for a busy night because you can make it in 15 minutes. Even faster if you buy your mushrooms pre-sliced at the store!

You can serve these tacos on flour tortillas, but I highly recommend corn tortillas for this recipe. Lightly fry the corn tortillas in a pan with some oil before serving to really elevate these simple and delicious tacos.

What's in Mushroom Tacos?

• Portobello mushrooms - Sliced portobello mushrooms, baby bellas, or white button mushrooms work the best because they're thick and hearty and hold up well with the spices. But you can use whatever mushroom you love in this recipe.
• Onion - Choose red, white or yellow onions. Any type of onion you have on hand is delicious in this recipe.
• Bell pepper - Use any color bell pepper you like. I love the sweetness of red or orange bell peppers in these tacos, but you can absolutely use a green bell pepper if that's what you prefer or have on hand.
• Olive Oil - Choose your favorite brand of olive oil. I often use a garlic infused oil here if I have some on hand.
• Garlic - Fresh garlic cloves give lots of flavor. Feel free to adjust the amount to taste.
• Garlic powder, Chili powder, Salt, Cumin - This set of common spices gives the mushroom filling lots of flavor.
• Vegetable broth - I like to use a low sodium broth for this recipe.

How to Make Mushroom Tacos

Heat the olive oil in a large skillet over medium heat.

Add sliced onion and bell pepper. Cook for 2-3 minutes, stirring occasionally.

Add garlic. Stir and cook another 2-3 minutes.

Add sliced mushrooms, garlic powder, chili powder, salt, cumin and broth.

Stir to combine and cook until mushrooms are tender and all liquid has cooked out of the pan. 

Use to fill your favorite taco shells. (I HIGHLY recommend corn tortillas that have been pan fried in a little vegetable oil.)

Top with your favorite cheese, avocado, cilantro, sour cream, pico de gallo, or any other toppings you like!

Enjoy!

Drink Pairings for Mushroom Tacos

A Mexican-inspired meal deserves a delicious Mexican-inspired drink. Blend up a batch of frozen mango margaritas, shake up a Spicy Pineapple Margarita, or make non-alcoholic Paloma mocktails for the whole family.

What to Serve with Mushroom Tacos

You can go light with salsa and chips or make something a little more filling. Try my black bean mango salsa or mango peach salsa with some homemade tortilla chips, or cook up some tomato rice with beans for a heartier option.

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