Name: BBQ Mushroom Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 lb mixed mushrooms (portobello, cremini, or shiitake), sliced; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp chili powder; Salt and pepper to taste; 8 small corn tortillas; 1/2 cup red cabbage, shredded; 1/4 cup fresh cilantro, chopped; 1 avocado, sliced; 1 lime, cut into wedges

Why You’ll Love BBQ Mushroom Tacos Recipe

These tacos are packed with bold flavor and great texture. The mushrooms turn meaty and tender on the grill, the barbecue sauce adds a sticky sweet-smoky finish, and the pickled onions and radishes keep everything bright and crisp.

They are also a great choice for entertaining because several parts can be made ahead. The onions and crema can be prepared in advance, which makes assembly much easier when it is time to serve.

Another reason to love this recipe is how flexible it is. You can keep it vegetarian, make it vegan with a simple swap, or adjust the toppings based on what you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pickled onion:

1 large red onion, thinly sliced into rounds or half rounds
2 tablespoons sugar
1 tablespoon fine sea salt
1 cup hot water
1 cup rice vinegar or white wine vinegar

For the cilantro cashew crema:

3/4 cup raw cashews
1/3 cup cool water, plus more as needed
1 cup lightly packed cilantro leaves
Juice from 1 large lime
1/2 teaspoon fine sea salt, optional

For the mushrooms:

1 1/2 pounds portobello mushrooms, sliced 1/2-inch thick
3 to 4 tablespoons avocado oil or other neutral oil
Fine sea salt or kosher salt, optional
1/2 cup honey barbecue sauce

For the tacos:

8 corn tortillas
2 large ripe avocados, sliced
1 bunch radishes, thinly sliced
Crumbled cotija, queso fresco, or feta cheese
Lime wedges

Directions

Make the pickled onions by combining the sugar, salt, and hot water in a large jar or bowl. Stir until dissolved, then add the vinegar and sliced onion. Let the onions sit for at least 30 minutes while you prepare the remaining components.
Prepare the cilantro cashew crema by blending the cashews with the water until very smooth. Add the cilantro, lime juice, and optional salt, then blend again until creamy. Add a little more water if needed so the crema is smooth and easy to drizzle.
Brush the mushroom slices on both sides with oil and sprinkle lightly with salt if using.
Preheat a grill to medium heat, or heat a grill pan over medium heat. Cook the mushrooms until browned and marked on one side, about 6 to 10 minutes. Flip and cook the second side until tender and lightly charred, about 5 minutes more.
Remove the mushrooms from the grill and brush them with the barbecue sauce while they are still hot. Cover loosely to keep warm.
Warm or char the tortillas over a gas flame or in a hot skillet. Keep them wrapped in a clean kitchen towel so they stay soft and warm.
Assemble the tacos by filling each tortilla with barbecue mushrooms, avocado, pickled onions, crema, radishes, and cheese. Serve with lime wedges on the side.

Servings and timing

This recipe makes 4 servings.

Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes

Variations

You can easily change these tacos to match your taste or dietary needs. For a vegan version, use a vegan barbecue sauce and skip the cheese or replace it with a dairy-free alternative.

If you do not have portobello mushrooms, try thick slices of cremini mushrooms, oyster mushrooms, or even roasted cauliflower for a different twist. You can also swap the radishes for shredded cabbage or thinly sliced lettuce if you want extra crunch.

For added heat, spoon on a little hot sauce or add sliced jalapeños. If you want a heartier taco, serve the mushrooms with black beans or grilled corn.

Storage/Reheating

Store each component separately for the best texture. The pickled onions and cilantro cashew crema can be kept in the refrigerator for up to 1 week. The grilled mushrooms are best within 3 days when stored in an airtight container in the refrigerator.

To reheat the mushrooms, warm them gently in a skillet over medium-low heat or in the microwave until heated through. Tortillas are best reheated in a dry skillet or directly over a flame for a few seconds per side.

Assembled tacos are best enjoyed fresh, since the toppings can soften the tortillas over time.

FAQs

Can I make these tacos ahead of time?

Yes. The pickled onions and cilantro cashew crema can both be made in advance, which makes the final assembly much faster.

What kind of mushrooms work best?

Portobello mushrooms are ideal because they are hearty, meaty, and hold up well on the grill.

Can I make this recipe without a grill?

Yes. A grill pan or a hot skillet works well if you do not have an outdoor grill.

Are these tacos vegetarian?

Yes, they are vegetarian as written.

How do I make them vegan?

Use a vegan barbecue sauce and leave out the cheese or use a dairy-free substitute.

Can I use flour tortillas instead of corn tortillas?

Yes. Flour tortillas work fine if that is what you prefer, though corn tortillas add a more traditional flavor and texture.

How spicy are these tacos?

That depends on the barbecue sauce you choose. They are generally more sweet and smoky than hot.

Do I need to soak the cashews first?

Not necessarily if you are using a high-speed blender. If your blender is less powerful, soaking the cashews can help create a smoother crema.

What toppings go well with these tacos?

Avocado, radishes, pickled onions, cheese, lime wedges, shredded cabbage, and fresh cilantro all pair nicely with the mushrooms.

Can I serve these for a party?

Yes. This recipe is great for gatherings because the components can be prepped ahead and guests can build their own tacos.

Conclusion

BBQ mushroom tacos are a flavorful and satisfying way to turn simple ingredients into a memorable meal. With smoky grilled mushrooms, tangy pickled onions, creamy cilantro cashew crema, and fresh toppings, every bite feels balanced and exciting. Whether you are cooking for a weeknight dinner or a casual gathering, this recipe delivers big flavor with plenty of room for customization.