vegan mushroom tacos

Looking for the best recipe for vegan tacos? Look no further than these Mushroom Carnitas Tacos. They are filled with shredded, marinated and baked king oyster mushrooms. An ultra flavorful plant-based tacos filling for all your Taco Tuesday Needs!

Recipe For Vegan Mushroom Carnitas Tacos

olive oil

orange juice (1 large orange)

Worcestershire sauce

cumin

oregano

coriander

garlic powder

tsp kosher salt

lb mushrooms

tortillas

lime wedges

avocado

cilantro leaves (chopped (or not))

red cabbage (thinly shredded)

white or red onion (thinly chopped)

onion

radish (thinly sliced)

Preheat oven to 400F/200C degrees.

In a large bowl, mix together the olive oil, orange juice, Worcestershire sauce, spices, garlic and salt. Set aside.

Prepare the mushrooms. Slice the caps off and cut them into very thin slices. Then, using your fingers, pinch the stems and shred them into pieces - some thick, some thinner to mimic shredded meat.

Transfer to the bowl and mix until every piece of mushroom is well coated. Arrange on a large baking sheet in a single layer, spreading them as much as you can.

Bake for 45-50 minutes, taking the pan out of the oven every 15 minutes or so to stir thoroughly. The mushrooms are ready when they are golden brown and a bit crispy on the outside (they shouldn’t render any water anymore and look a bit dry - but don’t worry, they won’t be!). They will reduce in size a lot.

While the mushrooms are cooking, char the tortillas and prepare the taco toppings.

Take them out of the oven and let them cool slightly before serving in tortillas, with your toppings (or set up a “taco bar” on the table, where everyone can build their own tacos with their favorite toppings).

Taco Tuesday just got taken to a whole other level!! These mushroom potato tacos are loaded with flavor, healthy, and easily come together in under 30 minutes. 

Mushroom &amp; Potato Tacos

russet potatoes, cubed

avocado oil

oz baby bella mushrooms, sliced

oz shiitake mushrooms, sliced

white onion

soy sauce

salt

pepper

chili powder

paprika

vegan butter

juice from 1 lime

cilantro

sour cream

cheddar shreds

lettuce

salsa

jalapenos

Start by slicing your mushrooms, cubing the potatoes, and chopping your onion or shallot.

Add the potatoes to a large pot of cold, salted water. The water should be covering the potatoes by ~2 inches. Bring to a boil and cook for 15 minutes, or until you can easily stick a fork through the potatoes. Drain.

While the potatoes are boiling, heat a pan over medium-high heat. Add oil, shallot, mushrooms, soy sauce, and spices. Mix to combine then try to make it so the mushrooms are laying flat against the pan and not standing up. Leave the mushrooms untouched for ~5-7 minutes, then flip them over and cook until golden and their juices have evaporated (another ~5 minutes).

Push the mushrooms to one side of the pan and add the cooked potatoes, butter, lime juice, and cilantro. Roughly break up the potatoes with a wooden spoon or rubber spatula so potatoes are coated. 

Assemble your tacos. Divide the potatoes and mushrooms between 4-6 tortillas and add your favorite toppings and enjoy! 

Made these last night and they were so freaking delicious can't wait to have them again

I would never think to make this combination into a taco but it was SO GOOD and also super filling!  Adding this recipe as a go to for taco Tuesdays!

A shocking idea for tacos but they're seriously the best vegan tacos I've ever had.

Your taco night needs these vegan portobello mushroom tacos. They're filled with grilled portobello mushrooms, corn, peppers &amp; tons of flavor

Grilled Portobello Mushroom Tacos

Pompeian Organic Balsamic Vinegar

limes

smoked paprika

black pepper

portobello mushroom caps

corn

bell peppers, sliced

black beans, drained and rinsed

red cabbage, thinly sliced

kimchi

jalapeño, thinly sliced

limes,

fresh cilantro, chopped

8-12 corn or flour tortillas

Preheat outdoor grill or a cast iron skillet

In a large bowl

or plastic bag, add balsamic vinegar, juice of 1/2 lime, chili powder, cumin, garlic powder, paprika, salt and pepper; stir to combine.

Add portobello mushrooms

; toss to coat mushrooms. Let them sit for at least 15 minutes, flipping and stirring the mushroom caps.

Remove corn husks. Using a grill pan, grill corn and bell peppers until browned, about 10-15 minutes. Rotate corn to brown on all sides. (If you don&#8217;t have a grill, sauté peppers until tender and browned, about 10 minutes. Place corn on a baking sheet, broil for 5 minutes, flip, then broil for 5 more minutes.)

Place mushrooms on the grill

, or a skillet. Cook for 10-15 minutes, until browned.

Add black beans, cabbage, and kimchi to individual bowls

When the vegetables are fully cooked, remove from grill or skillet. Slice mushrooms thinly. Cut corn off the cob. Place all vegetables on a serving plate.

Assemble your mushroom tacos

by placing a tortilla on a plate and adding mushrooms, bell peppers, corn, black beans, cabbage, and kimchi. Top with jalapeño slices, a squeeze of remaining lime juice, and a sprinkle of cilantro.

Take off the meat and turn up the heat with this kicky Mushroom Tacos recipe made with portobello mushrooms, jalapeños, onion, and garlic. Serve on warm corn or flour tortillas and top off with black beans, corn, and creamy avocado. Garnish with tangy cilantro.

Mushroom Tacos

Tablespoons olive oil (, divided)

Portobello mushroom caps (, stems removed,

onion (, chopped)

jalapeño pepper (, minced, (remove the seeds

garlic (, minced)

taco seasoning (,

lime

4-8 warm corn or flour tortillas (, for serving)

Salsa or pico de gallo

Cheese (, (cotija, Mexican blend, oaxaca))

bell peppers (, sautéed)

cabbage (, or lettuce, Shredded)

black beans (, warmed)

corn (, warmed)

Hot sauce

Use a spoon to scrape off the gills from the portobello mushrooms and slice into long thin pieces.

In a large skillet, heat the oil over medium heat. Once the oil is hot, add the onion and jalapeños. Sauté for 5 minutes. Add garlic and cook for 30 seconds.

Add mushrooms to a bowl and toss with 1 tablespoon of oil, a sprinkle of lime juice, and taco seasoning.

Raise the skillet heat to medium high and add the mushrooms. Cook, stirring only occasionally, for about 10 minutes.

Warm the tortillas. Add mushroom filling inside each tortilla and desired toppings.

I'm not vegetarian and this was my first time eating or making mushroom tacos. But my husband and I loved these so much!!! Definitely good one to have when mushrooms are on sale/in season or entertaining veg guests. It's a winner to me!

I omitted the jalapeno pepper because my husband can't eat spicy food. Otherwise, I made it as written. Absolutely delicious!!! We topped our tacos with avocado, corn and cilanthro. Thank you for this recipe, it is a keeper!!

Made this for dinner and it was soooo good! I cooked the mushrooms with the onions since I don’t have a grill and added an extra jalepano. I’m going to be making this on repeat!

This was so delicious, and super easy to make, even for a non-cook like myself! The mushrooms paired perfectly with leftover tortillas, slaw and sauce I’d made for shrimp tacos the night before.

https://content.jwplatform.com/videos/mYr6Df8j.mp4

Top 4 vegan mushroom tacos recipes from across the web

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Mushroom & Potato Tacos

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Top 4 vegan mushroom tacos recipes from across the web

The most viewed vegan mushroom tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Recipe For Vegan Mushroom Carnitas ...

Mushroom &amp; Potato Tacos

Grilled Portobello Mushroom Tacos

Mushroom Tacos

The most viewed vegan mushroom tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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