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
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
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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