Mushroom Tacos
These mushroom tacos offer a hearty, flavorful alternative to traditional meat tacos, combining a blend of Portobello, cremini, and shiitake mushrooms with vibrant spices and fresh lime juice for a quick and easy meal.
Servings: 4 servings
Ingredients
- 1 tablespoon vegetable oil
- ½ yellow onion finely diced
- 3 cloves garlic minced
- 1 jalapeño diced (seeds removed for less heat if desired)
- 8 ounces Portobello or cremini mushrooms cleaned and sliced
- 8 ounces shiitake mushrooms cleaned and sliced
- 1 tablespoon taco seasoning ensure halal-certified spices if store-bought or homemade
- ½ lime juiced
- 1 teaspoon salt
- 6 corn or flour mini tortillas
Instructions
- Start by finely dicing the yellow onion and mincing the garlic cloves. Dice the jalapeño, removing the seeds if you prefer a milder heat. Clean the mushrooms by gently wiping them with a damp cloth or paper towel, then slice both the Portobello (or cremini) and shiitake mushrooms into bite-sized pieces.
- Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook for about 3-4 minutes until softened and translucent. Stir in the minced garlic and diced jalapeño, cooking for an additional 1-2 minutes until fragrant.
- Add the sliced mushrooms to the skillet. Stir well to combine with the aromatics. Cook the mixture for about 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and are tender with a slight golden brown color.
- Sprinkle the taco seasoning and salt over the mushroom mixture. Stir well to evenly coat the mushrooms with the spices. Cook for another 2-3 minutes to allow the flavors to meld.
- Remove the skillet from heat and squeeze the juice of half a lime over the mushrooms. Give everything a good stir to distribute the citrusy brightness throughout the filling.
- Warm your mini tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable and slightly toasted. Alternatively, you can wrap them in a damp paper towel and microwave for 20-30 seconds.
- Spoon generous amounts of the mushroom filling onto each tortilla. Garnish with your favorite toppings like fresh cilantro, diced avocado, shredded lettuce, or a dollop of sour cream or yogurt if you like. Serve immediately and enjoy.
Equipment
- Large Skillet
- Knife
- Cutting Board
Notes
Use a mix of mushrooms for the best texture and flavor. Avoid overcrowding the pan to ensure mushrooms brown nicely. Adjust heat level by jalapeño seeds. Fresh lime juice brightens the dish. Warm tortillas before serving. For extra flavor, add soy sauce or smoked paprika. Variations include adding beans, cheese, spice, vegan options, and fresh or creamy toppings. Store leftover filling in airtight container for up to 3 days and tortillas separately.