These may be portobello mushroom tacos, but secretly, they’re all about the sauce. It’s a vegan riff on ranch dressing made with cashews, roasted jalapeños, and cucumber, and it’s so good that I have a hard time not eating it all with a spoon! However, resisting it long enough to top it onto these mushroom tacos is totally worth the wait. Cool, creamy, spicy, and bright, it perfectly accents the tangy, meaty grilled mushrooms and fresh garnishes in this recipe. The combination is really terrific – if you try these mushroom tacos once, they’ll have a permanent place in your Taco Tuesday rotation!
Mushroom Tacos Ingredients
Here’s what you’ll need to make this easy mushroom tacos recipe:
Tortillas – Choose your favorite! Flour tortillas, corn tortillas, or a flour/corn mix would all work here. I love to use my homemade tortillas in this recipe. If you’re gluten-free, be sure to use certified gluten-free corn tortillas. Grilled portobello mushrooms – With their juicy, meaty texture, portobello mushrooms are one of my favorite plant-based taco fillings. Like I do in my veggie burger, portobello burger, and sautéed mushroom recipes, I season them with balsamic vinegar and tamari or soy sauce to bring out their savory flavor. Avocado slices – For creamy richness. Shredded red cabbage – It adds a perfect crunch. Fresh cilantro – A veggie taco essential! Creamy vegan jalapeño sauce – Last, but not least! Make it as spicy as you like. Use 1/2 of a jalapeño for a mildly spicy sauce, 1 for medium, or 2 for extra spicy. Start with less and taste, because you can always add more.
When your taco filling ingredients are ready, char the tortillas and load them up. If you want even more heat, finish the portobello tacos with a few extra jalapeño slices, and enjoy! Find the complete recipe with measurements below.
Portobello Mushroom Tacos Variations
If you don’t have these exact ingredients on hand, feel free to swap in what you do have! This taco filling is flexible, and all sorts of variations would work well. Here are a few of my favorites:
Add something juicy. Top the tacos with diced cherry tomatoes or pico de gallo. No cabbage? No worries. Use romaine lettuce in its place. Go for guac. Swap the avocado slices for a big scoop of guacamole. Add extra veggies. Fajita peppers would be fantastic. Make it heartier. Spoon in some cooked black beans. Increase the crunch. Sneak in diced red onion, pickled red onion, sliced radishes, or pickled jalapeños!
Let me know what variations you try!
Serving Suggestions
No taco night is complete without cocktails! We love to serve these portobello tacos with classic margaritas, spicy margaritas, watermelon margaritas, or palomas, if we’re in the mood for something different. On the side, we usually serve chips and salsa, rice, or corn. Here are a few of my go-tos:
Tomatillo Salsa Verde Mango Salsa Pineapple Salsa Cilantro Lime Rice Grilled Corn on the Cob Mexican Street Corn Salad
For more ideas, check out my top 21 sides to serve with tacos!
If you love these portobello mushroom tacos, try another of my favorite vegetarian taco recipes next!
