Portobello Mushroom Tacos

Introduction to Mushroom Tacos:

If you’re sick of using faux meat in your tacos, try this delicious mushroom-based version instead. I always find mushrooms add a rich flavor to dishes. Plus the texture can be a little meat-like as well. I’m constantly craving tacos so this is one of my favorite ways to enjoy them.

Plus, I’ve actually given these a little bit of a desi twist by adding spicy pickled onions – but, a desi street style version with chaat masala and chili powder. I don’t think enough people really comment on how well South Asian flavors work with Mexican food. But if you haven’t tried mixing them together, I really recommend that you do! You’ll also catch me throwing guacamole and salsa into my rajma. So it really goes both ways.

Breakdown of the Ingredients:

Mushroom Filling:

Since these mushrooms are going to be covered in plenty of jalapeno sauce, pickled onions, and veggies, you don’t need a ton of seasoning here. I like to add butter, onions, and garlic for the base of these mushrooms and just a little taco seasoning. I also toss in some Trader Joe’s Everything but the Elote seasoning blend, but this is totally optional.

• Mushrooms
• Garlic
• Yellow onion
• Earth balance butter
• Taco seasoning
• Trader Joe’s everything but the elote seasoning (optional)

Instant Pickled Onions:

I typically use this recipe to pair with my Indian street food. But these pickled onions taste absolutely amazing on these tacos. Trust me! They’re super tangy, salty, and spicy. And they end up tasting like a mix between regular pickled onions and achar, which I think is pretty cool.

• Oil
• 1/2 small red onion
• Chaat masala
• Kashmiri mirch
• Lime

Taco Sauce:

This jalapeno sauce is inspired by the addictive stuff Taco Bell uses in their quesadillas and on their potato soft tacos. And I think the flavor match is pretty spot on. Instead of sour cream you can also use crema if you like. But I prefer sour cream because it makes the whole sauce a thicker consistency which I prefer.

For the mayo I like to use Veganaise but you can use regular mayo for this sauce if you prefer. Also, pickled onions are a pretty key ingredient in here as well. Some people have asked me if it would be okay to use fresh jalapenos instead and find another substitute for the jalapeno brine. While I think the brine is pretty easy to substitute with regular vinegar, rice vinegar, or lime juice, I think fresh jalapenos here just won’t taste the same.

• Sour cream (you can increase this if you find the sauce too rich or spicy!)
• Mayonnaise
• Sriracha
• Pickled jalapeño brine
• Pickled jalapeño
• Onion powder
• Garlic powder
• Cumin powder
• Paprika
• Cayenne
• Red chili powder (add up to 1 tsp depending on how spicy you want it)

Additional Toppings:

• Avocado and red cabbage is a must! But feel free to use whatever other toppings or veggies you like as well.

Taco Shells:

• Tortillas
• Tapatio hot sauce
• Earth balance butter

Process + Keys to Success

Mushroom Filling:

• Sauté onions in butter until translucent and then add garlic and cook for another 30 seconds.
• Add taco seasoning and Trader Joe’s seasoning, cook on low for a minute and then add in mushrooms
• Sauté until all water has released and the mixture is dry.

Instant Pickled Onions:

• Sauté onions in oil until translucent and then add in lime juice. The color should turn bright pink!
• Add in spices and sauté until onions have wilted.

Taco Sauce:

• Simply toss all ingredients into a food processor, and you’re done!

Taco Shells:

• Create a mixture of hot sauce and melted butter in a 1:1 ratio, and coat your tortillas generously with this sauce. Fry the tortillas on a pan until slightly crispy.

More Recipes You’ll Love

• Vegetarian Birra Tacos
• The Best Mac n Cheese
• Oyster Mushroom Fried Chicken