Mushroom Tacos

By
Ubish Yaren
Ubish Yaren
Ubish Yaren
Ubish Yaren born and raised in Mexico. He is a former sous chef specializing in Mexican food with a huge passion to show and share the importance of Mexican food for the world. Ubish does food tours in Mexico City and believes that the best taco is the one you are eating now.
Learn about The Spruce Eats' Editorial Process
Updated on 10/7/21
Tested by
Diana Andrews
Diana Andrews
Tested by Diana Andrews
Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. 
Learn about The Spruce Eats' Editorial Process
Mushroom Tacos on a plate served with a side of salsa and lime wedges

The Spruce / Bahareh Niati
Prep: 20 mins
Cook: 28 mins
Marinate: 60 mins
Total: 108 mins
Servings: 4
Yield: 12 tacos
Nutrition Facts (per serving)
287 Calories
9g Fat
47g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 287
% Daily Value*
Total Fat 9g 11%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 549mg 24%
Total Carbohydrate 47g 17%
Dietary Fiber 9g 33%
Total Sugars 5g
Protein 9g
Vitamin C 15mg 76%
Calcium 90mg 7%
Iron 2mg 13%
Potassium 728mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Do yourself a favor and dive into all the umami-rich, plant-based deliciousness of mushroom tacos. Plant-based? OK, mushrooms aren't exactly plants; they're fungi. Regardless, they are definitely invited to the party.

Mushrooms have long been used in Mexican cooking. In fact, indigenous people in the region were eating them long before the Spaniards arrived. A particular fungus that grows on corn, called huitlacoche, is an especially prized variety. And a wide range of mushroom tacos are fairly common throughout Mexico.

For this recipe, we use portobello mushrooms because they're more easily accessible in the U.S. and for their thick, toothsome texture. Marinated, they take on flavors beautifully, melding with their own rich yet mild taste. Sauté your mushrooms in a cast-iron pan at medium-high heat, enabling them to cook quickly but still caramelize to a subtle sweetness.

"Portobello mushrooms are the perfect replacement for meat in this plant-based taco. I marinated my mushrooms for about 2 hours and reserved the liquid for drizzling at the table. The flavor of toasted corn tortillas paired perfectly with the mushrooms and the toppings. I especially liked the crunch from the pumpkin seeds." —Diana Andrews

Mushroom Tacos/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 5 medium portobello mushrooms

  • 1/2 cup water

  • 1/4 cup freshly squeezed lime juice, plus lime wedges for serving

  • 1 tablespoon dried oregano

  • 3 teaspoons achiote paste 

  • 1 small red onion

  • 1 cup fresh cilantro leaves

  • 1 tablespoon olive oil

  • Kosher salt, to taste

  • 1/2 cup pumpkin seeds

  • 12 corn tortillas

  • 1 cup store-bought or homemade green salsa

Steps to Make It

  1. Gather the ingredients.

    Mushroom Tacos ingredients in bowls

    The Spruce / Bahareh Niati

  2. Cut the portobello mushroom caps into 1/2-inch-thick slices and reserve in a medium-sized bowl. Discard the stems.

    Sliced mushrooms on a cutting board and in a glass bowl

    The Spruce / Bahareh Niati

  3. Blend the water, lime juice, oregano, and achiote paste in a small bowl. Add the blended ingredients to the mushrooms, toss well to coat, cover, and marinate in the refrigerator for at least an hour.

    Sliced mushrooms with a marinade in a glass bowl

    The Spruce / Bahareh Niati

  4. Meanwhile, finely chop the onion and the cilantro. Reserve to garnish finished tacos.

    Chopped red onions and cilantro on a cutting board

    The Spruce / Bahareh Niati

  5. Heat the olive oil in a large cast-iron skillet over medium heat. When the oil shimmers, remove the mushrooms from the marinade and add to the skillet with a large pinch of salt and sauté, stirring occasionally, until they deepen in color and become tender, 12 to 15 minutes. Remove from the pan and set aside.

    Mushroom slices cooking in a cast iron skillet on a burner

    The Spruce / Bahareh Niati

  6. Add the pumpkin seeds to the warm pan and toast until they turn golden brown and release their scent. Remove seeds from pan and reserve.

    Pumpkin seeds in a cast iron skillet on a burner

    The Spruce / Bahareh Niati

  7. If you do not have a comal, wash and dry the cast-iron pan and heat it again without oil. Heat the tortillas over medium-high heat just until soft and flexible, about a minute on each side.

    Tortilla in a cast iron skillet on a burner

    The Spruce / Bahareh Niati

  8. Fill each tortilla with a few slices of mushroom, onion, cilantro, and pumpkin seeds. Serve with salsa and wedges of lime.

    Mushroom Taco on a plate served with lime wedges

    The Spruce / Bahareh Niati

Tips

  • You can cook the mushrooms in advance and store them for up to four days in the refrigerator before reheating and using them in the tacos.
  • Reserve the leftover marinade and serve at the table to drizzle on the tacos.
  • Achiote paste is available online and in Latin grocery stores and some supermarkets. If you have annatto seeds, you can make your own achiote paste.

Recipe Variation

Instead of cooking the mushrooms in a cast-iron pan on the stove, you can cook them over a grill. Place the mushroom slices crosswise over the grill so they do not fall in. Cook over slightly cooled coals or low gas and watch carefully, as they will cook very quickly.