Description
Savory mushroom tacos packed with bold spices and fresh toppings, offering a satisfying plant-based twist on a classic favorite.
Ingredients
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- 8 small tortillas
- 1 cup shredded red cabbage
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco (optional)
- 1 lime, cut into wedges
Instructions
- Heat olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and become browned, about 8–10 minutes.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 2–3 minutes until well coated and fragrant.
- Warm the tortillas in a dry skillet or microwave until pliable.
- Assemble the tacos by filling each tortilla with the cooked mushrooms.
- Top with shredded cabbage, avocado slices, cilantro, and queso fresco if using.
- Squeeze fresh lime juice over the tacos and serve immediately.
Notes
- Use corn tortillas to keep the recipe gluten free.
- Swap queso fresco with a plant-based cheese or omit for a vegan version.
- Add a drizzle of chipotle sauce or crema for extra flavor.
- Serve with a side of rice or beans for a complete meal.
- Store leftover mushrooms in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 10 mg
