If you’re looking for the most amazing roasted mushroom tacos you’ve come to the right place. These vegan mushroom tacos made with roasted portobello mushrooms, red cabbage slaw, and fresh smashed avocado are easy to make and the best vegan tacos I’ve ever had. What I love the most about these is that they are super easy to make and just have a few ingredients.
What are the ingredients for vegan mushroom tacos?
- Mushrooms. I used portobello mushroom caps for this recipe because I love the taste of portobello and the consistency too. However, this recipe can be made with any mushrooms you like. So use whatever mushrooms you have at home wether it’s baby bellas, crimini or shitake. I definitely recommend that you use fresh mushrooms for the best results.
- Tortillas. I always prefer using corn tortillas when I make tacos as traditional Mexican tacos are made with corn tortillas but you can also use flour tortillas if you prefer them or if that is what you have at home.
- Red cabbage slaw. You can make your own cabbage slaw or use store-bought red cabbage slaw.
- Mashed avocado. For this recipe I used mashed fresh Hass avocado and added a bit of lime juice, salt and pepper. However, you can also use home-made or storebought guacamole to make these tacos.
- Spices. To give the mushrooms that “taco” flavor you can use a combination of cumin, dried Mexican oregano, powdered garlic and onion and paprika. I love spicy tacos so I also added chipotle chili powder which gives it just the right amount of heat as well as a slightly smoky flavor typical of chipotle pepper. However, if you want to take a shortcut you can replace all of the spices with store-bought taco seasoning. I’m all for shortcuts that make my life easier!
- Garnish. You can garnish your tacos with fresh cilantro and you can also sprinkle some queso fresco or crema for a vegetarian version of this vegan recipe.
How to roast mushrooms.
I love the taste of slow-roasted mushrooms. Portobello mushrooms are ideal for roasting but you can also roast other types of mushrooms. I usually make a large batch of roasted portobello mushrooms and then use them for other things from omeletts and fritatas to quesadillas and pasta.
For great tasting roasted mushrooms just follow these steps.
- Wash your mushrooms. Always wash your mushrooms before roasting and be sure to pat them dry so you can remove as much moisture as possible.
- Slice larger mushrooms or quarter smaller mushrooms.
- Marinate for 5-10 minutes a mixture of olive oil and spices. You can get creative here with your spices. You can also include other liquids in your marinade like lime or lemon juice, balsamic vinegar or a bit of soy sauce.
- Slow roasting is the best way to roast. You want to give your mushrooms enough time to loose all of their moisture and start browning in the oven. Ideally your oven should be set to 375F or 400F. Depending on the type of mushrooms and the thickness of the pieces of slices it may take up to an hour to roast your mushrooms. To reduce the roasting time you can drain your the roasting pan after 15-20 to remove the liquid.
- Don’t overcrowd your mushrooms. The best way to roast mushrooms is to place them in a single layer in a baking pan lined with parchment paper.
Othe vegan recipes I love.
- Spicy Mexican quinoa stuffed peppers
- Stuffed acorn squash with chipotle mushroom wild rice
- Spicy Corn And Avocado Salad With Chipotle-Lime Vinaigrette
Roasted Mushroom Tacos with Red Cabbage Slaw
Ingredients
- 1 1/2 teaspoons cumin
- 1 teaspoon chipotle chili powder
- 1 teaspoon coriander
- 1 1/2 teaspoons dried Mexican oregano
- 1/2 teaspoon garlic powder
- ½ teaspoon paprika
- 6 Portobello mushroom caps, cut into ¼” slices
- 2 tablespoons lime juice
- 1/4 cup olive oil
- Salt and pepper to taste
- ½ cup red cabbage slaw (home-made or store-bought)
- 2 Hass avocados (peeled, pitted)
- 8 corn tortillas (warmed)
- ¼ cup fresh cilantro
Instructions
- Preheat oven to 375ºF.
- Combine cumin, chipotle chili powder, coriander, oregano and garlic and set aside.
- In a large bowl, add mushrooms, spice mixture, 1 tablespoon of lime juice, olive oil and salt and pepper to taste. Toss to coat the mushrooms and let stand for 5-10 minutes in the marinade.
- Transfer mushrooms to baking sheets lined with parchment paper. Don’t overcrowd the mushrooms making sure you leave some space between each slice.
- Bake for 10-15 minutes or all liquid has evaporated and mushrooms are golden brown
- While the mushrooms are roasting smash the avocado and add 1 tablespoon of lime juice and salt and pepper to taste.
- Heat the corn tortillas.
- To assemble the tacos add a layer of smashed avocado or guacamole to each tortilla, top with roasted mushrooms and red cabbage slaw.
- Garnish with fresh cilantro.
Roasted Mushroom Tacos with Red Cabbage Slaw
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients
- 1 1/2 teaspoons cumin
- 1 teaspoon chipotle chili powder
- 1 teaspoon coriander
- 1 1/2 teaspoons dried Mexican oregano
- 1/2 teaspoon garlic powder
- ½ teaspoon paprika
- 6 Portobello mushroom caps, cut into ¼” slices
- 2 tablespoons lime juice
- 1/4 cup olive oil
- Salt and pepper to taste
- ½ cup red cabbage slaw (home-made or store-bought)
- 2 Hass avocados (peeled, pitted)
- 8 corn tortillas (warmed)
- ¼ cup fresh cilantro
Instructions
- Preheat oven to 375ºF.
- Combine cumin, chipotle chili powder, coriander, oregano and
garlic and set aside. - In a large bowl, add mushrooms, spice mixture, 1 tablespoon
of lime juice, olive oil and salt and pepper to taste. Toss to coat the mushrooms and let stand for 5-10 minutes in the marinade. - Transfer mushrooms to baking sheets lined with parchment paper. Don’t overcrowd the mushrooms making sure you leave some space between each slice.
- Bake for 10-15 minutes or all liquid has evaporated and mushrooms are golden brown
- While the mushrooms are roasting smash the avocado and add 1
tablespoon of lime juice and salt and pepper to taste. - Heat the corn tortillas.
- To assemble the tacos add a layer of smashed avocado or guacamole to each tortilla, top with roasted mushrooms and red cabbage slaw.
- Garnish with fresh cilantro.
Paula moved from her native Guatemala to SW Florida with her husband and two children and together they are discovering what it means to live life between two languages.
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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