Make Taco Tuesday irresistibly delicious with these meatless Mushroom Tacos!
Traditionally Tuesdays have been the most underappreciated day of the week; Mondays start the week, Wednesdays are hump day, and Friday is the start of the weekend, but Tuesdays? Not much happening. That is, until tacos became a thing.
Taco Tuesday is a fan favorite at my house. However, when my daughter decided to take the plunge and go vegetarian, I knew we’d need to adjust the menu. I had to find a vegetarian recipe to keep the Taco Tuesday tradition alive and delicious as ever. The answer, as it often is when going vegetarian, came in the form of mushrooms, portobello mushrooms, to be exact.
Portobello mushrooms are often used in vegetarian dishes as a replacement for meat, mainly due to their size. They’re likely the largest mushroom generally found at your grocery store, ranging from three to six inches in diameter. This size makes them a great replacement for steaks or burgers, as they fit nicely on bread or buns. They also absorb flavors however you season them.
I have found that portobello mushrooms work with any seasoning, and these mushroom tacos are no different. Slicing the portobellos into strips makes them the perfect alternative to carne asada, chicken, or fish. Hearty and filling, the portobello mushroom is one of the most versatile members of the fungus family. And when you add them to your tacos, you’ll see why.
Are Mushroom Tacos Healthy?
If you’re like me, you’re always looking for a healthy option, and these mushroom tacos fit the bill. The portobello mushroom is full of B vitamins such as riboflavin, niacin, and pantothenic acid.
Overall, these mushroom tacos are low-fat, low-calorie, and high in fiber. Even better, omitting cheese and sour cream (or replacing them with plant-based alternatives) makes them a fantastic option for vegans.
How Do I Find The Perfect Portobello?
When shopping for your portobellos, be sure to examine the outer skin of the mushroom as well as the gills under it. The outer skin should not be mushy or slimy and should have a nice tan color. The gills should be dark brown, but once again, they should not look wet or slimy. The caps should be open to between three and six inches. If your portobello matches all these criteria, congratulations! You’ve found the perfect mushroom for your mushroom tacos!
How To Make Ahead And Store
If you have leftovers, store each ingredient separately in airtight containers in the refrigerator. The mushrooms will stay fresh for 3-4 days, while toppings like salsa or guacamole may last 1-2 days, depending on the ingredients. When you’re ready for more tacos, simply reheat the mushrooms and warm up fresh tortillas, and you’re good to go!
Serving Suggestions
When your mushroom tacos are ready, serve them with lime wedges and some Roasted Tomato Salsa. I’ll also add a savory side like Mexican Brown Rice, or these Chipotle Pinto Beans, the perfect copycat recipe. And let’s not forget the drinks. I personally enjoy a nice margarita with my mushroom tacos, but if you are looking for a non-alcoholic option, you can have a glass of Lemonade or an agua fresca. My personal favorites are watermelon or cucumber mango.
Recipe
Ingredients
- 4 large portobello mushrooms grilled and sliced into thin strips
- Adobo sauce optional for spiciness
- 8 corn or flour tortillas warmed
- 1 cup avocado salsa
- 1/2 cup pickled red onions
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges for serving
Instructions
- Grill the portobello mushrooms until tender and slightly charred, then slice them into thin strips.
- Optionally, for a spicy kick, brush the sliced mushrooms with adobo sauce to your desired heat level.
- Warm the tortillas and assemble the tacos by layering the grilled mushrooms, avocado salsa, and pickled red onions. Garnish with fresh cilantro.
- Serve the assembled tacos with lime wedges on the side for squeezing over the top.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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