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Hungry Healthy Happy » Recipes » Mexican

Mushroom Tacos

Nov 4, 2023 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 10 Comments

2 shares
Diet: Vegetarian
Jump to Recipe
Mushroom tacos with a text title overlay.
Mushroom tacos with a text title overlay.

These smoky and spicy Mushroom Tacos are a delicious meat free alternative for taco night and they cook in just 5 minutes! Chunks of meaty mushrooms soaked and cooked in an incredible chipotle marinade and then loaded into mini tortillas with your favourite taco toppings.

Four tacos laid out on a round wooden serving board.

About these mushroom tacos

We love a plant-based dinner, especially when it is a twist on a favourite. Think pulled pork tacos, but pulled mushroom tacos instead.

Any kind of tacos go down well in this house and this mushroom taco even won over my meat-loving husband. Mushrooms have such a meaty texture, especially when you use a variety, so this is an easy swap to make.

The mushrooms in these tacos are SO juicy and the marinade is a perfect balance of smoky from the paprika and spicy from the chipotle chilli.

You can never have too many taco recipes, right? If you are looking for more, then why not try our honey chipotle Air Fryer Chicken Tacos, sweet and smoky Pulled Pork Tacos, our super quick Halloumi Tacos or our light and zingy Air Fryer Fish Tacos?

Jump to:
  • About these mushroom tacos
  • Ingredients and substitutions
  • How to make mushroom tacos - Step by step
  • Top Tip
  • Serving suggestions
  • Variations
  • Grilled mushroom tacos
  • Frequently Asked Questions
  • More mushroom recipes
  • Recipe
  • Feedback

Ingredients and substitutions

All the ingredients needed for this recipe each with a text overlay label.
  • Mushrooms - These are the star of the show. We used a variety so there was lots of texture. We used shiitake and oyster.
  • Chipotle paste - This is where the spice comes from.
  • Lime - Some fresh lime juice really freshens it all up.
  • Mini tortillas - You can use corn or flour tortillas. We recommend using soft rather than hard shells.
  • Red onions - Make our Quick Picked Red Onions, which are the ultimate taco topping.
  • Cheese - We used feta, but if you can find it, use queso fresco for a more authentic Mexican flavour.

A full ingredients list with measurements is in the recipe card below.

How to make mushroom tacos - Step by step

Mushrooms torn into strips on a wooden chopping board.

One: Pull the mushrooms apart by hand so they are in strips. You can use a fork to shred oyster mushrooms too.

Chipotle paste and spices mixed together in a large bowl.

Two: In a large mixing bowl, combine 1 tablespoon of olive oil, chipotle paste, garlic, paprika, cumin, ground coriander and lime juice.

Torn mushrooms mixed with the paste.

Three: Add the mushrooms and mix well so they are all coated.

Coated mushrooms cooking in a large pan.

Four: Heat 1 tablespoon of olive oil in a large pan over a low heat and add the coated mushrooms. Cook for 5 minutes.

Top Tip

Remember that the mushrooms will shrink a lot when cooking, so you will need more than you think to make sure you have enough for the tacos.

A mini tortilla wrap dry frying in a griddle pan.

Five: Dry fry the mini tortillas for 30 seconds on each side.

A mushroom taco built on a blue plate.

Six: Build your tacos by putting the avocado and tomatoes on the tortillas. Add the cooked mushrooms then top with the onions, cheese and coriander.

Serving suggestions

You can definitely serve these mushroom tacos as they are, as they are loaded and pretty filling. But, we have lots of suggestions for sides that go perfectly with tacos too.

Why not try our Baked Tortilla Chips dipped in our Restaurant Style Salsa? If you want something more filling, then our Cilantro Lime Rice works.

For some veggies with a crunch, you could add some our our Mexican Coleslaw on the side, or even put it in the tacos themselves.

The sauce that the mushrooms are cooked in has SO much flavour. But if you want to drizzle some sauce over the tacos when they are made, then why not try our Easy Jalapeno Sauce? Or for something creamy our Subway copycat Chipotle Southwest Sauce is really good.

Cooked chipotle mushrooms topped with pickled red onions, crumbled feta and chopped coriander.

Variations

If you wanted to give these tacos a veggie boost, then why not fry up some pepper strips and onions to go with it, like you would with fajitas. As these are meat free, you might want to give them a bit of a protein boost with some refried beans.

We added some finely diced tomatoes with coriander (cilantro) to freshen these mushroom tacos up a bit, but you could make a Pico De Gallo instead which would add much more flavour.

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Grilled mushroom tacos

When we make these in the summer, we love cooking them on the BBQ. Instead of using lots of different mushrooms, we simply brush the marinade on to portobello mushrooms and put them on the grill. Then slice them up and put them in the tacos.

A hand holding a mushroom taco.

Frequently Asked Questions

Do I have to marinate the mushrooms first?

No, you don't have to. We recommend you do, as mushrooms are like sponges and they will soak in all those flavours so it's in every part of the mushroom. But, if you want to save time then you can skip that step and make this a 10 minute meal.

Are these vegan?

We topped ours with feta, however if you want to make these vegan then you can leave the feta out or just use a vegan alternative.

How to store leftovers

Assembled tacos are best eaten straight away, so only make up as many as you need. But leftovers of the cooked mushrooms can be stored in an air tight container and kept in the fridge for up to 3 days.

More mushroom recipes

  • A mushroom sandwich on a wooden board with some crisps.
    Mushroom Sandwich
  • A blue plate with creamy mushroom pasta on it.
    Creamy Mushroom Pasta
  • A mushroom omelette on a blue plate.
    Mushroom Omelette
  • Mushroom Stroganoff on a blue and white plate with chopped parsley sprinkled on top
    Mushroom Stroganoff

If you’ve tried this mushroom taco recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

Mushroom tacos on a wooden serving board.

Mushroom Tacos

By: Dannii Martin
Try these smoky & spicy mushroom tacos for taco night, the ultimate plant-based alternative! Chunks of marinated mushrooms & your favourite taco toppings!
An illustration of a v-shaped plant.
Vegetarian
5 from 12 votes
Pin Print Save recipe Saved!
Course: Main Course
Cuisine: Mexican
Prep: 5 minutes mins
Cook: 5 minutes mins
Marinating time: 30 minutes mins
Total: 40 minutes mins
Servings: 2 servings
Calories: 569kcal
Allergens:
An illustration of a carton of milk.
Dairy
An illustration of two ears of wheat.
Gluten

Ingredients

  • 300 g (10.5 oz) Mushrooms
  • 1 tablespoon Olive oil - (for the marinade)
  • 1 tablespoon Chipotle paste
  • 2 Garlic cloves - crushed
  • 1 teaspoon Paprika
  • 0.5 teaspoon Cumin
  • 0.5 teaspoon Ground coriander
  • 0.5 Lime - juice only
  • 1 tablespoon Olive oil - (for cooking)
  • 4 Mini tortilla wraps
  • 4 Cherry tomatoes - chopped
  • 1 Avocado - sliced
  • 60 g (0.33 cups) Pickled red onions
  • 20 g (0.25 cups) Feta
  • 30 g (0.5 cups) Fresh coriander (cilantro) - finely chopped

Instructions

  • Pull 300 g Mushrooms apart by hand so they are in strips.
  • In a large mixing bowl, combine 1 tablespoon Olive oil, 1 tablespoon Chipotle paste, 2 Garlic cloves, 1 teaspoon Paprika, 0.5 teaspoon Cumin, 0.5 teaspoon Ground coriander and the juice of 0.5 Lime.
  • Add the mushrooms and mix well so they are all coated. Leave to marinate for 30 minutes.
  • Heat 1 tablespoon Olive oil in a large pan over a low heat and add the coated mushrooms. Cook for 5 minutes.
  • Dry fry 4 Mini tortilla wraps for 30 seconds on each side.
  • Build your tacos by putting 1 Avocado and 4 Cherry tomatoes on the tortillas. Add the cooked mushrooms then top with 60 g Pickled red onions, 20 g Feta and 30 g Fresh coriander (cilantro).

Recipe Tips

  • Remember that the mushrooms will shrink a lot when cooking, so you will need more than you think to make sure you have enough for the tacos.
  • When we make these in the summer, we love cooking them on the BBQ. Instead of using lots of different mushrooms, we simply brush the marinade on to portobello mushrooms and put them on the grill. Then slice them up and put them in the tacos.

Nutritional Information

Serving: 2tacos | Calories: 569kcal | Carbohydrates: 53g | Protein: 15g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 9mg | Sodium: 993mg | Potassium: 1217mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1874IU | Vitamin C: 28mg | Calcium: 103mg | Iron: 3mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Michelle says

    November 15, 2023 at 3:50 pm

    5 stars
    Love this idea for meatless tacos. The mushrooms still have that meaty flavor and texture, and they're perfectly seasoned.

    Reply
  2. Kathleen says

    November 10, 2023 at 3:11 pm

    5 stars
    I am loving the look and sound of these marvelous mushroom tacos. My family are going to eat these up on Taco Tuesday.

    Reply
  3. Brandi says

    November 10, 2023 at 3:10 pm

    5 stars
    I'm always looking for plant based dinners. These are absolutely perfect for Taco Tuesday nights!

    Reply
  4. Joe says

    November 10, 2023 at 1:49 pm

    5 stars
    The chipotle marinade has so much flavor. Loved these tacos!

    Reply
  5. Kechi says

    November 10, 2023 at 11:20 am

    5 stars
    WOW!! How delicious these look! Definitely going to make them on Tuesday. Bookmarked.

    Reply
  6. Ann says

    November 07, 2023 at 1:06 pm

    5 stars
    I love mushrooms and this is a great meatless option. Thanks!

    Reply
  7. Bobby says

    November 07, 2023 at 12:59 pm

    5 stars
    Made these for Taco Tuesday last week and they were a huge hit. Making them again tonight!

    Reply
  8. Tara says

    November 07, 2023 at 12:59 pm

    5 stars
    Oh yum! You had me at smoky and spicy. These tacos look so good and I love those flavors.

    Reply
  9. dana says

    November 07, 2023 at 12:31 pm

    5 stars
    These were awesome. The mushrooms were so meaty and flavorful and made for a great taco filling!

    Reply
  10. Edyta says

    November 07, 2023 at 12:16 pm

    5 stars
    I love any kind of mushrooms and chipotle sauce, but it never crossed my mind to actually put them together. I got so excited when I stumbled upon this recipe and couldn't wait to try it. These tacos did not disappoint. Absolutely delicious. Thank you for such a genius idea!

    Reply
5 from 12 votes (2 ratings without comment)

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My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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