These mushroom tacos are one of my favorite vegetarian dinners when I want something hearty but still light. The smoky chipotle, fresh lime, and creamy garlic-cilantro sauce make them taste like restaurant tacos, but they’re super easy to make at home!
Ingredients
- Portobello mushrooms – I love these for their meaty texture and rich flavor. You can swap in cremini or button mushrooms if that’s what you have.
- Chipotle or chili powder – Adds that smoky warmth that makes these tacos so good. If you don’t like the heat, sub it with sweet or smoked paprika.
- Fresh lime juice – For the sauce and serving!
- Cilantro – Gives that fresh, herby flavor that pairs perfectly with lime. Not a fan? Try parsley instead.
- Soy sauce or tamari – Adds a salty, savory base that balances the spice. Tamari keeps it gluten-free.
- Greek yogurt – The secret to that creamy garlic-cilantro sauce! Use plain vegan yogurt to make it dairy-free.
- Tortillas – Almond, corn or flour, whatever you like best, just warm them up before serving for that soft, toasty bite.
- If you like more vegetarian meals, try mushroom stroganoff, cauliflower tacos, or lentil tacos next.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Mushroom Tacos
- Prep the mushrooms – Cut the portobello caps into ½-inch-thick slices. Discard the stems and place the slices in a medium bowl.
- Make the marinade – In a small bowl, mix olive oil, garlic, chipotle powder, lime juice, cilantro, soy sauce, garlic powder, onion powder, salt, and pepper.
- Marinate – Transfer the marinade to a ziplock bag, add the mushroom slices, and gently massage until coated. Marinate in the refrigerator for at least 1 hour.
Sauce options: When I have time, I make both - the marinade and the creamy yogurt dressing. But on busy nights, I just double the marinade and use half for soaking the mushrooms and half as a quick drizzle on the tacos.
- Make the garlic cilantro sauce: Meanwhile, mix all the ingredients in a bowl. Add more lime juice or yogurt to get the right texture, taste for seasonings (I like the sauce to be thicker, yet still pourable.
- Pan fry option – Heat olive oil in a large cast-iron skillet over medium heat. Remove the mushrooms from the marinade and sauté with a pinch of salt, stirring occasionally, until they deepen in color and become tender, about 12–15 minutes. Remove and set aside.
- Grill option – Preheat the grill to medium-high (450–500°F). Brush the grates clean. Grill the mushroom caps for 4–5 minutes per side until tender and nicely charred. Transfer to a plate.
- Assemble the tacos – Thinly slice the grilled or sautéed mushrooms. Warm your tortillas, then pile on the mushrooms, spoon over the garlic-lime cilantro sauce, and finish with your favorite toppings.
Don’t Skip the Marinade
It’s what makes the mushrooms juicy, flavorful, and packed with that smoky-garlic punch.
Tips
- Vegan tip. Skip the creamy dressing or use plant-based yogurt and dairy-free Cotija. It’s just as delicious!
- Cast iron or grill = magic. Either one gives the mushrooms that perfect char and edge of crispness you just can’t get from a regular pan.
- Don’t forget the lime. A squeeze of fresh lime right before serving brings the whole taco to life.
- Make extra sauce. Seriously, this garlic-cilantro sauce is addicting. It’s amazing drizzled on roasted veggies, grain bowls, or even as a dip for chips.
- Toast those tortillas. A few seconds directly over a gas flame makes them soft, smoky, and restaurant-level good.
- Finish with something creamy. A sprinkle of cheese or a few avocado slices make every bite balanced and satisfying.
Freezing And Storing Instructions
- To Store. Keep leftover mushrooms and sauce in separate airtight containers in the fridge for up to 3 days.
- To Make Ahead. Marinate mushrooms a day ahead and prep the sauce 2–3 days in advance.
- To Reheat. Warm mushrooms in a skillet over medium heat until hot. Avoid microwaving—they’ll turn rubbery.
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Recipe Card
Mushroom Tacos
These smoky garlic mushroom tacos are quick, healthy, and full of flavor. Juicy portobellos, zesty lime, and a creamy cilantro sauce make this the perfect weeknight dinner!
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INGREDIENTS
Mushroom Marinade
- 2 portobello mushrooms, sliced thick
- 2 tablespoons olive oil, + more for cooking, or avocado oil
- 2 teaspoons garlic, minced
- ½ teaspoons chipotle powder, or chili powder
- 5 tablespoons lime juice, freshly squeezed
- ½ cup fresh cilantro
- 1 tablespoon soy sauce, or tamari
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt + black pepper
Creamy Garlic Cilantro Sauce
- 2 teaspoon garlic, minced
- ½ cup Greek yogurt, full-fat
- 3 tablespoons lime juice, freshly squeezed
- ½ cup cilantro
- salt + black pepper, to taste
For Serving
- 4-5 your favorite tortillas, I used almond flour tortillas
- Cotija cheese, or feta on top, crumbled, optional
- ½ cup red onion, sliced
- 1 cup mango or pineapple, diced
- cilantro
- lime wedges, to squeeze juice over tacos
INSTRUCTIONS
- Prep the mushrooms: Cut the portobello caps into ½-inch-thick slices. Discard the stems and place the slices in a medium bowl.2 portobello mushrooms
- Make the marinade: In a small bowl, mix olive oil, garlic, chipotle powder, lime juice, cilantro, soy sauce, garlic powder, onion powder, salt, and pepper.2 tablespoons olive oil, 2 teaspoons garlic, ½ teaspoons chipotle powder, 5 tablespoons lime juice, ½ cup fresh cilantro, 1 tablespoon soy sauce, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt + black pepper
- Marinate: Transfer the marinade to a ziplock bag, add the mushroom slices, and gently massage until coated. Marinate in the refrigerator for at least 1 hour.
- Make the garlic cilantro sauce: Meanwhile mix all the ingredients in a bowl. Add more lime juice or yogurt to get the right texture, taste for seasonings.½ cup Greek yogurt, 3 tablespoons lime juice, ½ cup cilantro, salt + black pepper, 2 teaspoon garlic
- Pan fry option: Heat olive oil (just a drizzle or more as needed) in a large non-stick skillet or cast iron over medium heat. Remove the mushrooms from the marinade and sauté with a pinch of salt, stirring occasionally, until they deepen in color and become tender, about 12–15 minutes. Remove and set aside.
- Grill option: Preheat the grill to medium-high (450–500°F). Brush the grates clean. Grill the mushroom caps for 4–5 minutes per side until tender and nicely charred. Transfer to a plate.
- Assemble the tacos: Thinly slice the grilled or sautéed mushrooms. Warm your tortillas, then pile on the mushrooms, spoon over the garlic-lime cilantro sauce, and finish with your favorite toppings.4-5 your favorite tortillas, Cotija cheese, ½ cup red onion, 1 cup mango or pineapple, cilantro, lime wedges
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NOTES
- Sauce options: When I have time, I make both—the marinade and the creamy yogurt dressing. But on busy nights, I just double the marinade and use half for soaking the mushrooms and half as a quick drizzle on the tacos.
- Vegan tip: Skip the creamy dressing or use plant-based yogurt and dairy-free Cotija. It’s just as delicious!
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 101kcalCarbohydrates: 9gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 1mgSodium: 276mgPotassium: 277mgFiber: 1gSugar: 3gVitamin A: 360IUVitamin C: 11mgCalcium: 44mgIron: 0.5mg
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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