These easy mushroom tacos are the perfect way to use up leftovers for a hearty, healthy mid-week meal; perfect for meat-free Mondays and Taco Tuesdays, this mushroom tacos recipe is gluten-free, vegetarian, and optionally vegan- and ready in under 20 minutes, even when making the mushrooms from scratch!
CHECK THE RECIPE NOTES FOR INGREDIENT NOTES! Read the post above for all 'variations'.
Instructions
These mushroom tacos are perfect for using up leftovers. Before making these, I'd:-Made these corn tortillas.-Sauteed the mushrooms (although I'll often prepare them freshly)-Lightly pan-fried my kale for crispy kale – simply sauté the kale in a pan with a bit of olive oil until reduced and crispy. -Prepared the salsa Roja.
To assemble the mushroom tacos
Prepare the remaining vegetables by slicing the avocado and finely chopping the onion and tomato.Then, re-heat the corn tortillas. You can do this in a large non-stick skillet for 30-40 seconds on each side. If you're not ready to serve the tacos immediately, store the tortillas in a tortilla warmer or wrapped in a kitchen towel. Alternatively, if everyone's choosing their own taco fillings, you can keep them warm in the oven wrapped in foil at around 300ºF/150ºC.Then load them up with the toppings and enjoy. I like to spoon in some mushrooms first with the kale (or 'green' element) beside them. Then top with the fresh vegetables, sliced avocado, salsa Roja, and finally (optionally) a sprinkle of cheese! I then serve each with a lime wedge for people to use as much as they'd like.
How to Serve
Enjoy these mushroom tacos alone or serve alongside a simple side salad and some cilantro lime rice.These tacos are best enjoyed immediately, while warm, as the various fillings' juices will cause them to become soggy.
Notes
Tortillas: Use your favorites. This time around, I used homemade corn tortillas (naturally gluten-free and vegan). However, flour tortillas or even hard taco shells will work a treat!
Mushrooms: I always follow this sauteed mushrooms method when making any pan-fried mushrooms. When making them for these mushroom tacos, feel free to use a mixed wild mushroom combination or make individual variations. I.e., portobello mushroom tacos (portobello tacos are great as portobellos have that 'meaty' texture) or oyster mushroom tacos. I've even made them with simple brown mushrooms before when that was all I had.
Other Vegetables: I also included cherry/vine tomatoes, finely chopped red onion, avocado, and leftover crispy kale.
Salsa Roja: I use homemade salsa Roja – that way, it can be as mild or spicy as you like.
Aromatics: A handful of cilantro and lime wedges are the perfect garnish and flavor booster to top off the mushroom tacos! If you hate cilantro, you could try to swap it with parsley or omit the herbs entirely.