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.
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 or our light and zingy Crispy Prawn Tacos?
Ingredients and substitutions
- 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
One: Pull the mushrooms apart by hand so they are in strips. You can use a fork to shred oyster mushrooms too.
Two: In a large mixing bowl, combine 1 tablespoon of olive oil, chipotle paste, garlic, paprika, cumin, ground coriander and lime juice.
Three: Add the mushrooms and mix well so they are all coated.
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.
Five: Dry fry the mini tortillas for 30 seconds on each side.
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.
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.
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.
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.
Frequently Asked Questions
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.
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.
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
- 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
- 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).
- 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.
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.