Mushroom Tacos
Quick vegetarian tacos made with sautéed Portobello/cremini and shiitake mushrooms, seasoned and served in mini corn or flour tortillas.
Servings: 6 servings
Ingredients
Ingredients
- ?1 tablespoon 15 mlvegetable oil
- ?1/2 yellowonionfinely diced
- ?3 clovesgarlicminced
- ?1 jalapenodiced
- ?8 ounces 225 gPortobello or cremini mushrooms
- ?8 ounces 225 gshiitake mushrooms
- ?1 tablespoontaco seasoning
- ?1/2 limejuiced
- ?1 teaspoonsalt
- ?6 corn or flour mini tortillas
Instructions
Instructions
- Prepare the ingredients: finely dice the yellow onion and jalapeño, mince the garlic, slice the Portobello or cremini mushrooms, and trim and slice the shiitake mushrooms. Juice the lime and set aside.
- Heat 1 tablespoon (15 ml) vegetable oil in a large skillet over medium heat until shimmering.
- Add the diced onion, minced garlic, and diced jalapeño to the skillet. Sauté, stirring occasionally, about 3 minutes, until the onion is softened.
- Add the sliced Portobello/cremini and sliced shiitake mushrooms to the skillet. Cook, stirring occasionally, 2–3 minutes until the mushrooms begin to wilt and release moisture.
- Sprinkle 1 tablespoon taco seasoning and 1 teaspoon salt over the mushrooms. Stir to coat and cook 2–3 more minutes, until the mushrooms are tender and the seasoning is fragrant.
- Squeeze the juice of ½ lime over the mushroom mixture, stir once, and remove the skillet from the heat.
- Warm the 6 tortillas until pliable.
- Divide the mushroom mixture evenly among the warmed tortillas and serve immediately.
Equipment
- Large Skillet
Notes
In this recipe I used large flat cap mushrooms (white version of Portobello mushrooms) and shiitake mushrooms. You can use portobello mushrooms, or cremini mushrooms (also called baby bella mushrooms).
Cook the portobello mushrooms for a couple of minutes, then add the shiitake mushrooms as they don’t need long to be cooked.
I used myhomemade taco seasoning, it’s not spicy. To make the tacos spicy, add chili powder.
To add extra protein, just add some extra-firm tofu cubes to the skillet and saute them along with the mushrooms.
To make a taco salad or a taco bowl, ditch the tortilla and serve the mushrooms with a crunchy salad or over rice in a bowl.
Nutrition: The calculated values are just a rough estimate per 1 taco with a corn tortilla and no toppings.
Cook the portobello mushrooms for a couple of minutes, then add the shiitake mushrooms as they don’t need long to be cooked.
I used myhomemade taco seasoning, it’s not spicy. To make the tacos spicy, add chili powder.
To add extra protein, just add some extra-firm tofu cubes to the skillet and saute them along with the mushrooms.
To make a taco salad or a taco bowl, ditch the tortilla and serve the mushrooms with a crunchy salad or over rice in a bowl.
Nutrition: The calculated values are just a rough estimate per 1 taco with a corn tortilla and no toppings.