Best Mushroom Tacos Recipe By Tasty Recipes

MUSHROOM TACOS

Mushroom Tacos image

Take off the meat and turn up the heat with these kicky Mushroom Tacos made with portobello mushrooms, jalapeños, onion, and garlic. Serve on warm corn or flour tortillas with your favorite toppings.

Provided by Lauren Allen

Time 25m

Number Of Ingredients 17

Ingredients

2 Tablespoons olive oil (, divided)
3 Portobello mushroom caps (, stems removed, or 1 lb cremini mushrooms or shitake mushrooms, chopped)
½ of an onion (, chopped)
1 jalapeno (, minced, (remove the seeds and veins for less heat))
2 Garlic Cloves (, minced)
1-2 Tablespoons taco seasoning (, to taste)
½ lime
4-8 Warm corn or flour tortillas (, for serving)
Cilantro
Salsa or pico de gallo
Cheese (cotija, Mexican blend, oaxaca)
Sautéed bell peppers
Shredded cabbage or lettuce
Black beans (, warmed)
Corn (, warmed)
Avocado
Hot sauce

Steps:

Use a spoon to scrape off the gills from the portabella mushrooms and slice into long thin pieces.
In a large skillet, heat the oil over medium heat. Once the oil is hot, add the onion and jalapeños. Sauté for 5 minutes. Add garlic and cook for 30 seconds.
Add mushrooms to a bowl and toss with 1 tablespoon of oil, a sprinkle of lime juice, and taco seasoning.
Raise the skillet heat to medium high and add the mushrooms. Cook, stirring only occasionally, for about 10 minutes.
Warm the tortillas. Add mushroom filling inside each tortilla and desired toppings on top. (See recipe notes for topping ideas.)

Nutrition Facts : Calories 178 kcal, Carbohydrate 21 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, Sodium 263 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CHILI-LIME MUSHROOM TACOS

Chili-Lime Mushroom Tacos image

I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

4 large portobello mushrooms (about 3/4 pound)
1 tablespoon olive oil
1 medium sweet red pepper, cut into strips
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lime zest
2 tablespoons lime juice
8 corn tortillas (6 inches), warmed
1 cup shredded pepper jack cheese

Steps:

Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices., In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.

Nutrition Facts : Calories 300 calories, Fat 14g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 524mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges

MUSHROOM TACOS

Mushroom Tacos image

These tacos are the best ever! You can use beef or venison. The mushroom trick helps cut back on meat, and you don't even realize it, making this recipe a much healthier and tasty option.

Provided by Stephen Williams

Categories Main Dish Recipes Taco Recipes

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
1 ½ cups chopped onion
3 cloves garlic, minced
1 pound ground venison
1 (8 ounce) package mushrooms, finely chopped or pulsed in a food processor
1 package taco seasoning, or to taste
1 cup shredded cabbage
2 tablespoons lime juice, or to taste
2 tablespoons chopped cilantro
salt and ground black pepper to taste
8 corn tortillas
1 (8 ounce) jar salsa, or as desired
¼ cup crumbled blue cheese, or to taste

Steps:

Heat olive oil in a saute pan over medium-high heat. Add onions and cook about 3 minutes. Add garlic and cook 2 minutes more. Add venison and mushrooms; saute until venison is cooked through, 5 to 7 minutes more. Season with taco seasoning.
Toss cabbage, lime juice, cilantro, salt, and pepper together in a bowl.
Place about 2 tablespoons cabbage mixture onto a tortilla and top with about 2 tablespoons meat mixture. Top with salsa and blue cheese. Repeat with remaining fillings, tortillas, and toppings.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 21.5 g, Cholesterol 45.9 mg, Fat 10.1 g, Fiber 3.2 g, Protein 15.8 g, SaturatedFat 2.4 g, Sodium 596.2 mg, Sugar 4 g

CRISPY MUSHROOM TACOS

Crispy Mushroom Tacos image

This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Jocelyn Ramirez

Categories tacos, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 large beefsteak tomato, cored and cut into ¼-inch dice
1 large ripe Hass avocado, pitted, peeled and cut into ¼-inch dice
2 jalapeños, stemmed and finely chopped (seeded if desired)
1/2 cup cilantro leaves, finely chopped
3 tablespoons fresh lime juice (from 1 to 2 limes)
Coarse kosher salt
18 ounces oyster mushrooms (from 2 to 3 medium clusters)
1/3 cup neutral oil, such as canola
1/4 teaspoon ground cumin
1 1/2 teaspoons coarse kosher salt
Black pepper
12 corn tortillas

Steps:

Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.
Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.
While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.