Portobello Mushroom Tacos

These easy Portobello Mushroom Tacos need to make an appearance at your next Taco Tuesday. No one will miss the meat in these delicious vegetarian tacos. Serve them with some Quick Refried Beans or Avocado Cucumber Salad for a tasty, plant-powered meal. 

When it comes to meatless meals, tacos are always a favorite. It's so easy to make amazing vegetarian tacos with sweet potatoes, black beans, or butternut squash. But today is all about the amazing mushroom taco, or "tacos de hongos."

Mushroom tacos are a popular choice in Mexico and meaty stewed mushrooms are used as a filling for tacos and quesadillas.  While any mushrooms can be used, portobello mushrooms make a perfect filling with their meaty texture and earthy flavor. Paired with poblano peppers, onions, and spices, it makes the best tacos. 

Why We Love these Portobello Mushroom Tacos

• Quick and easy:  These tacos come together in about 15 minutes including the homemade salsa. The recipe uses ingredients that are easy to find and affordable. 
• Versatile: You can make these mushroom tacos with any tye of mushroom you like. Add extra vegetables or beans for protein. Change up the spices and toppings.  These can work with whatever you hand on hand.
• Authentic flavor: Traditional "tacos de hongos" are stewed or braised with onions, garlic, and chili peppers. These tacos take that same approach. While I loved a good grilled mushroom taco, there is something so delicious about these tender mushrooms. 

That's really all it takes for a tasty vegetarian taco filling. We also love these Zucchini Tacos for a vegetarian Mexican meal.

Key Ingredients and Substitutions

• Mushrooms: This recipe uses portobello mushrooms but these tacos can be made with white mushrooms, cremini mushrooms, or any other mushroom variety. Do not use canned mushrooms since they have a different flavor profile. 
• Poblano peppers: Poblano peppers add the perfect amount of spice so there is a touch of heat. If you like things spicy, swap in a jalapeno or serrano pepper. If you don't want any spice, use bell peppers. 
• Onions and garlic:  These aromatics add so much flavor to the dish, as well as some texture. If you don't have time, you could use garlic powder and onion powder but the tacos won't have the same deep flavor.
• Spices: Cumin, oregano, and paprika add some smoky and herbal flavor to the mushrooms. Swap in taco seasoning or blackening seasoning if you like. Swap in smoked paprika or chili powder for a smokier, spicier option.
• Salsa: To balance the earthy flavor of the mushrooms, I like to add salsa that is bright and full of herbs. This easy avocado salsa with cilantro, basil, and lots of lime juice is perfect. Add a jalapeno or pepper for spice. Salsa verde or ranchero salsa would also be delicious. 
• Tortillas: Corn tortillas are traditionally used. Swap in flour tortillas, grain-free tortillas, or lettuce wraps. This also works great as a taco or burrito bowl with rice and beans.
• Toppings: Add some queso fresco or queso cotija, pickled red onions, avocado, diced tomatoes, shredded cabbage, radishes, or any other taco toppings you enjoy. 

Recipes Ideas and Variations

• Make them spicy: If you love spice, I recommend adding jalapeno to either the avocado herb salsa or to the onions and poblanos. Personally, I find poblano peppers mild so I love having the extra spice.
• Add more veggies: Craving more veggies? To mix up the flavors, you can add all kinds of veggies to this taco filling. My personal favorites are diced zucchini and corn. Add it alongside the mushrooms. The corn adds some sweetness and crunch which I love.
• Add protein: Looking for protein and fiber? Add some black beans or these slow cooker pinto beans to the mix for a more substantial and filling taco. 
• Add cheese: Cheese! If you aren't looking for a vegan taco, I recommend topping these with some Mexican queso fresco if you can find it. Mozzarella, goat cheese, and feta are all pretty delicious as well.
• Want to add some crunch? Consider making some quick pickled red onions to add on top. Just soak sliced red onion in lime juice for at least one hour before serving.

What to serve with mushroom tacos? 

• Although I love serving these as a classic taco, they are also wrapped up in lettuce. They also make a great rice bowl with avocado salsa drizzled all over the top.
• Go the traditional route and serve this with Mexican Rice and Refried Beans.
• For some crunch on the side, add some roasted corn or a Mexican Street Corn Salad. To go authentically Mexican, serve it slathered with light mayo, lime juice, and cotija cheese.
• To keep things light, consider making this Mexican Chopped Salad or a simple Tomato Cucumber Salad.

What are the best mushrooms for tacos?

Although I chose portobello mushrooms for these tacos, you can use any mushrooms you have on hand or enjoy.

Some favorites include cremini mushrooms, oyster mushrooms, or even simple white button mushrooms. 

Topping Ideas

It can be difficult not to add extra toppings to your tacos. You will already have the avocado herb salsa, but you can also add the following:

• A quick drizzle of chipotle salsa for some heat and smokiness
• Some queso fresco or cotija cheese for some cheesy goodness
• Fresh diced onion
• Grilled or roasted corn
• Diced tomatoes
• Shredded cabbage
• Diced jalapenos or serrano peppers for heat
• Pico de gallo or salsa verde
• Sour cream, Mexican crema, or Greek yogurt

Leftover Taco Filling and Storage

If you are lucky enough to have some leftover mushroom taco filling, keep it in an airtight container for 4-5 days in the fridge. Reheat it in a hot skillet. It can also be stored in the freezer for 3 months.

Use the leftover filling to make an amazing mushroom quesadilla with Monterey jack cheese, a tasty burrito bowl with rice and beans, or an amazing omelet or scramble.