This vegan mushroom taco recipe is loaded with sautéed mushrooms, peppers, and onions, then topped with pickled onions and creamy avocado for a fresh, flavorful weeknight dinner.
These vegan mushroom tacos are a delicious, plant-based twist on a classic favorite. This simple yet satisfying recipe is perfect for those craving a hearty taco without the meat, offering all the texture and richness of traditional taco fillings.
Why you'll love this recipe
- Easy to meal prep: I’ve been all about meal prepping lately. It really helps during busy weeks to have everything ready to go. Just prep everything in advance, store in separate containers, and reheat when you’re ready to eat.
- Great for any occasion: Taco Tuesday, casual parties and gatherings, or even lunch the following day!
- Customizable: With endless topping options like pickled onions, avocado, and salsa, you can tailor each taco to your taste. Plus, you can switch up the tortillas by using soft flour, corn, or even make into burrito bowls for a unique take.
Ingredient notes
This recipe comes together with a handful of ingredients. See below for my recommendations.
- Mushrooms: I suggest using baby bellas for their tender, slightly meaty texture. Sliced portabella mushrooms have a firmer texture and deeper flavor that works well too!
- Bell peppers: Any color works but red and green bring a touch of sweetness that pairs well with the mushrooms.
- Onion: My recipe calls for a yellow onion to be cooked down with the veggies, along with a red onion to be pickled for some tang.
- Taco seasoning: I love using a mix of chili powder, paprika, cumin, and garlic powder for a well-rounded, smoky flavor.
- Tortillas: Pillowy flour tortillas are my go-to, but corn tortillas, or even lettuce wraps are great alternatives for a different texture.
Tips for cooking vegan mushroom tacos
Making vegan mushroom tacos at home is quick and easy, but a few key tips can take them from good to great.
- Choose fresh, firm mushrooms with no signs of wilting or sliminess for the best texture.
- Sauté over medium heat to get a nice sear on the mushrooms, which brings out their natural umami flavor.
- Don't overcrowd the pan. Cook the mushrooms in batches if needed to ensure they brown evenly.
- For extra flavor, toast your tortillas lightly on a skillet before filling them with the mushroom mixture.
- Serve with a side of rice or beans to make the meal even more filling.
- Use fresh lime juice for an added burst of brightness and acidity that enhances the taco’s flavor.
- Garnish with fresh herbs like cilantro for a burst of freshness.
How to quick pickle red onions
Microwave pickled red onions are perfect when you're short on time. This method speeds things up without sacrificing flavor.
- Thinly slice 1 small red onion and place in a medium bowl
- In a measuring cup or small mixing bowl, whisk together 1 ½ cups distilled white vinegar, ¼ cup granulated sugar, and 1 tablespoon kosher salt.
- Microwave until steaming hot, about 3 minutes. Pour over the sliced onions, ensuring they're fully submerged.
- Let sit for at least 5 minutes then enjoy! Store in the fridge, covered, for 1-2 weeks.
Optional topping ideas
Toppings add extra texture, flavor, and color to vegan mushroom tacos. Mix and match to suit your taste or what you have on hand. Here are some of my faves:
- Sliced avocado or guacamole
- Fresh cilantro
- Lime wedges
- Shredded lettuce or cabbage
- Jalapeño slices
- Dairy-free sour cream
- Salsa or pico de gallo
Related recipes
Want more vegan Mexican recipes? Try my my Dairy-Free 5 Layer Dip as a creamy appetizer, or dip into Tofu Queso for a vegan cheesy treat. Air Fryer Tacos offer a quick, crispy option, while Chipotle Corn Salsa adds a smoky, tangy bite. Tomatillo Salsa brings a zesty kick, and Vegan Taco Zucchini Boats offer a fresh twist on traditional tacos.
I hope you enjoy these vegan tacos as much as we do! If you give them a try for your next taco night, let me know what you think by leaving a rating and reivew.
Vegan Mushroom Taco Recipe
Equipment
Ingredients
- 24 ounces baby bella mushrooms sliced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 small yellow onion chopped
- 1 tablespoon chili powder
- 1 ½ teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 tortillas
- 1 lime cut into wedges
- ½ cup pickled red onion
Instructions
- Prep the vegetables before you begin cooking. In a large skillet (12-inch or cast iron), heat about 1 tablespoon of olive oil over medium heat. Once warm, sauté the bell peppers and onion until tender. Transfer to a mixing bowl and set aside.
- Add the mushrooms to the skillet, adding a bit more oil if needed. Let them cook undisturbed for a few minutes to brown, then stir occasionally as they continue to soften.
- Return the peppers and onions to the skillet, then season with chili powder, paprika, cumin, garlic powder, salt, and pepper. Remove from heat. Warm the tortillas on the stovetop or in the microwave.
- To assemble, spoon the mushroom filling into each tortilla, then top with pickled red onion and a squeeze of fresh lime juice.
Notes
Nutrition
Caraway Stainless Steel Sauté PanThis 4.5-quart pan is perfect for large sautés and more. Its 12-inch size offers plenty of cooking space.
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