These Vegan Mushroom Tacos will change your life. Packed with smoky, perfectly spiced portobello mushrooms, smashed avocado and fresh cilantro. Healthy, easy to make and great for a quick weeknight dinner as well as gatherings!
Tacos are one of my favorite go-to dinners. I have many favorite meals, but tacos are just so easy and can be made with pretty much anything you can collect from the fridge.
These vegan mushroom tacos start with portobello mushrooms. They don’t shrink down and lose as much moisture as regular white mushrooms while still staying juicy.
Since there’s no tacos without an avocado, I whipped up together avocado, lime juice, red onion and pinch of salt to top it off.
WHAT YOU WILL NEED TO MAKE THESE 20-MINUTE VEGAN MUSHROOM TACOS:
corn tortillas
portobello mushrooms
spices (paprika, cumin, coriander, garlic powder, cayenne pepper)
avocado
lime
cilantro
If you make the recipe yourself, don’t forget to use hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook or Instagram page.
Ingredients
6 street corn tacos
3 cup baby portobello mushrooms, sliced
2 tbsp avocado oil
1 tsp paprika
1 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp pink salt
juice of 1/4 lime
TOPPINGS:
1 large avocado, smashed
juice of 1/2 lime
2 tbsp red onion, finely diced
pink salt
cilantro for garnish
red chili flakes (optional)
lime wedges
Instructions
- Heat a large skillet pan over medium high heat. In a large bowl, mix together mushrooms, avocado oil, paprika, cumin, coriander, cayenne pepper, garlic powder, pink salt and lime juice. Once the pan is hot, add the mushroom mixture. Cook for about 5-7 minutes until slightly browned.
- Meanwhile, mix together the avocado, lime juice, red onion and pinch of salt.
- Spread the avocado onto the warmed tortillas, top with the mushrooms, fresh cilantro, lime wedges and red chili flakes (optional)