Not your typical taco filling! 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, I knew I had to remake the dish at home.
I recommend corn tortillas for these. Lightly fry them in a pan with some oil before serving to really elevate these simple and delicious tacos.
1 medium onion, sliced
1 bell pepper, sliced
2 tablespoon olive oil
2-3 cloves garlic, minced
8 oz mushrooms, sliced
1 tablespoon garlic powder
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon cumin
½ cup low sodium chicken broth or vegetable broth
Heat the olive oil in a large skillet over medium heat.
Add the onion and 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, and any other toppings you like.
Tips on Mushroom Tacos
- Sliced portobello mushrooms, baby bellas, or white mushrooms work the best, but you can use whatever mushroom you love in this recipe.
- Use any color bell pepper you like. I love red or orange peppers in these tacos.
- You can use water in place of the broth if you don't have any on hand.
- White cheese goes the best with these tacos. Monterey Jack is my favorite.
Enjoy your tacos with a refreshing watermelon margarita.