Spicy and Smoky Mushroom Tacos
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
There are countless recipes for fun ways to fill taco shells, but we think that mushrooms are one of the best. The sliced mushrooms in this recipe take on deep savory flavors thanks to a cumin and paprika-spiced seasoning blend, fresh garlic, and crunchy red onion. A squeeze of lime wakes the whole dish up and soft corn tortillas are the perfect vehicle to hold everything together.
This is a fun family-friendly recipe to keep in your back pocket for weeknight dinners any time of year. In just 15 minutes, you can whip up a satisfying dinner so good, even meat lovers and picky eaters will be asking for seconds.
- 1 tablespoon avocado oil
- 1 red onion, diced
- 8 ounces sliced mushrooms (shiitake or baby Bella)
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 2 teaspoons smoked paprika
- 2 chipotle peppers in adobo, minced
- ½ teaspoon salt, to taste
- ½ lime, juiced
- 6 small corn tortillas
- Toppings: cilantro, sliced jalapeños, vegan sour cream
Adjusting the Spice Level
If you’re serving these tacos to kids or just don’t love a lot of spice, you can easily adjust the heat in the recipe. Simply cut the amount of chipotle in adobo in half or omit the peppers altogether.
Note that you may lose some of the rich smoky flavors in the tacos. You can always add a dash more smoked paprika, which isn’t overly spicy but does add an extra smoky flavor.
Topping Ideas for Mushroom Tacos
This can become a fun DIY dinner if you lay out bowls of colorful and festive taco toppings. Everyone can pile their mushroom tacos high with favorites like:
- Dairy-free sour cream or cashew crema
- Homemade pico de gallo
- Guacamole or diced avocado
- Sliced jalapeños for extra heat
- Lime wedges
- Fresh cilantro
- Quick-pickled red onions
In fact, you can easily turn family taco night into a crowd-pleasing taco party for a crowd. To scale the recipe up, simply double or triple the ingredients with no changes to the cooking time or instructions.
Heat the oil in a large skillet over medium heat. When hot, add the onion and mushrooms and sauté for 4-5 minutes until beginning to soften.
Add the garlic, cumin, smoked paprika, chipotles, and salt, and cook until fragrant and the mushrooms are starting to brown, 2-3 more minutes.
Stir in the lime juice and season to taste.
Divide the filling between tortillas and serve with toppings of your choice.