Description
A fast, flavorful vegetarian take on classic street-food tacos, featuring tender mushrooms, bright lime, and fresh toppings.
Ingredients
- 2 tablespoons olive oil, divided
- 3 Portobello mushroom caps (or about 1 lb cremini or shiitake), chopped
- 1/2 onion, chopped
- 1 fresh jalapeño pepper, minced
- 2 garlic cloves, minced
- 1–2 tablespoons taco seasoning
- 1/2 lime (for squeezing)
- 4–8 warm corn or flour tortillas
- Fresh cilantro, chopped
- Salsa or pico de gallo
- Cheese (cotija, Mexican blend, or Oaxaca, optional)
- Optional toppings: sautéed bell peppers, shredded cabbage or lettuce, warmed black beans, warmed corn, avocado slices, hot sauce
Instructions
- Prepare the mushrooms: Scrape the gills from the portobello caps, slice into long strips, or chop cremini/shiitake into bite-size pieces.
- Sauté the base: Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and jalapeño, cooking for about 5 minutes until soft. Stir in garlic and cook for 30 seconds.
- Season the mushrooms: In a bowl, combine mushrooms with remaining olive oil, a splash of lime juice, and taco seasoning. Toss to coat.
- Cook the mushrooms: Add seasoned mushrooms to the skillet and cook for about 8–10 minutes until golden and tender.
- Warm the tortillas: Warm tortillas in a skillet for 20–30 seconds per side or microwave wrapped in a damp towel for 20–30 seconds.
- Assemble tacos: Spoon mushrooms into tortillas and top with cilantro, salsa, cheese, and optional extras. Squeeze lime before serving.
Notes
Store cooked mushrooms in an airtight container for up to 3-4 days. Tortillas keep best at room temperature for 1-2 days or refrigerated for up to a week. Cooked mushrooms can be frozen for up to 2 months.