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!
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
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.
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.
My Favorite Tools
- Non-stick skillet - for easier cleaning. I also like using an enameled cast iron skillet for a perfect sear - it gives mushrooms that nice char.
- Taco holder stands - If you make tacos often, these holders make serving way easier.
- Citrus juicer - for squeezing lime juice.
- Chef's knife or mini chopper - for cutting onions and radish like a pro.
- Wooden cutting board
- For a perfect Taco Board: Colorful taco plates or boards and cute ramekins for sauces/salsa.
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.
More Mexican-Inspired Recipes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
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!
Ingredients
Method
- 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
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
Nutrition
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!
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Join TYB
Insider
Get access to exclusive recipes,
weekly meal plans, printable
grocery lists, and AD-FREE
browsing designed to make
mealtime easier.
Comments
No Comments