This is not your typical taco filling! These 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 you Need
- A yellow onion
- A red or orange bell pepper
- Olive Oil
- Portobello mushrooms
- Garlic powder
- Chili powder
- Low sodium vegetable broth
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 cheese, avocado, cilantro, sour cream, pico de gallo, or any other toppings you like!
Tips on Mushroom Tacos
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.
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.
A mild, white cheese goes the best with these tacos. Cheddar will overwhelm the taste of the mushroom filling. Creamy Monterey Jack cheese is my favorite in mushroom tacos.