Description
These grilled mushroom tacos are smoky, savory, and packed with bold flavor, making them a satisfying plant-based meal. Perfect for a quick weeknight dinner or casual gathering.
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
Instructions
- Preheat a grill pan or outdoor grill over medium-high heat.
- In a bowl, toss the sliced mushrooms with olive oil, garlic, cumin, smoked paprika, chili powder, salt, and pepper.
- Grill the mushrooms for 8–10 minutes, stirring occasionally, until tender and slightly charred.
- Warm the tortillas on the grill or in a skillet until pliable.
- Assemble tacos by adding grilled mushrooms to each tortilla.
- Top with shredded cabbage, avocado slices, and chopped cilantro.
- Squeeze fresh lime juice over the tacos and serve immediately.
Notes
- You can substitute mushrooms with zucchini or eggplant for variation.
- Add a drizzle of vegan crema or tahini sauce for extra richness.
- Store leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheat mushrooms in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
