Mexican
Mushroom Tacos
Sliced mushrooms sear with cumin, chili powder, and smoked paprika until the edges brown. They are folded into warm corn tortillas with cabbage, cilantro, and lime.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- A hot skillet and a single layer brown the mushrooms. A crowded pan steams them.
- Soy sauce adds a savory edge without any meat stock.
- Cabbage stays raw so the tacos have crunch against the soft mushrooms.
- Corn tortillas warmed in a dry pan taste toasted, not stiff.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in as even a layer as the pan allows. Let them sit 2 minutes before stirring.
- 2
Cook, stirring every minute or so, until the mushrooms have given up their liquid and the edges are brown, about 8 minutes.
- 3
Add the onion and cook until it softens, about 3 minutes.
- 4
Stir in the garlic, cumin, chili powder, smoked paprika, oregano, soy sauce, and kosher salt. Cook 1 minute.
- 5
Warm the corn tortillas in a dry skillet over medium heat, about 20 seconds per side, until flexible.
- 6
Fill each of the corn tortillas with mushrooms and shredded cabbage.
- 7
Top with cilantro and a squeeze from the limes. Serve with the remaining wedges.
Pro tips
- If the mushrooms crowd the skillet, cook them in two batches. Steamed mushrooms will not brown.
- Pat very wet mushrooms dry before they hit the oil.
- Salt at the end. Soy sauce already seasons the pan.
Easy substitutions
- Cremini mushrooms
- Portobello caps, sliced, or a mix of oyster mushrooms
- Soy sauce
- Tamari
- Green cabbage
- Shredded lettuce
Storage and reheating
Storage
Refrigerate the mushroom filling up to 3 days. Keep the cabbage and tortillas separate.
Reheating
Warm the mushrooms in a skillet over medium heat until hot. Heat the tortillas in a dry pan. Assemble just before eating.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 279
- Protein
- 9 g
- Carbs
- 36 g
- Fat
- 11 g
- Fiber
- 6 g
Budget friendly · Stovetop · Vegetarian
You might also like
Eggplant Stir-Fry
Eggplant and bell pepper sear, then a soy, vinegar, and ginger sauce glazes them. The stir-fry is served over rice, with scallions and sesame oil at the end.
30 min · Easy
View recipe
Stuffed Portobello Mushrooms
Portobello caps are filled with sauteed spinach, onion, tomatoes, and breadcrumbs, then topped with mozzarella and baked. The mushrooms roast at 400°F until the caps are tender and the cheese melts.
40 min · Easy
View recipe
Black Bean Enchiladas
Flour tortillas are rolled around mashed black beans, corn, and cheese, then covered with enchilada sauce and baked. The filling is seasoned on the stove so the oven only has to melt and heat.
50 min · Medium
View recipe
Black Bean Sweet Potato Tacos
Roasted sweet potato cubes and black beans in tortillas with cabbage and lime. The potato is the main event, seasoned with chili, not sugar.
40 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Chana Masala
Chickpeas simmer in a spiced tomato sauce with onion, ginger, and garlic until the gravy thickens. Lemon and cilantro go in at the end, and the curry is served over rice.
40 min · Easy
View recipe
Chickpea Tikka Masala
Chickpeas simmer in a tomato sauce scented with garam masala, cumin, and ginger, then cream and yogurt finish the pot. Serve it over basmati so the sauce has somewhere to go.
40 min · Medium
View recipe
Creamy Mushroom Risotto
Arborio rice toasted, then simmered with warm vegetable broth added in ladles, finished with mushrooms, butter, and parmesan. It asks for stirring. That is the method.
50 min · Advanced
View recipe
Halloumi Grain Bowls
Seared halloumi over rice or farro with cucumber, tomato, herbs, and lemon. A vegetarian dinner with enough salt and crunch to feel finished.
25 min · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.