This mushroom taco recipe contains six different components: tortillas, avocados, lime crema, mushroom filling, pickled red onions, and cilantro.
Step #1
Start by separating all the ingredients you need: tortillas, one avocado, one container of sour cream, one lime, four portabella mushrooms, pickled onions (for my dish, I made pickled red onions from scratch), and cilantro.
Step #2
Next, cut the portabella mushrooms in half, and thinly slice them lengthwise.
Once sliced, add the mushrooms to a large bowl. Liberally sprinkle the following spices into the bowl: onion powder, garlic powder, ground cumin, chili powder, cayenne pepper, and chili flakes (if you are looking for a less spicy mixture, add less chili powder, cayenne pepper, and chili flakes). Mix the spices into the mushrooms, and set them aside.
Step #3
While the mushrooms are resting in the mixture, begin preparing the other components. First, start by chopping your cilantro. Next, shave some lime zest, and squeeze half a lime into a separate bowl. Combine this lime mixture with the sour cream to create the lime crema. Finally, thinly slice one avocado lengthwise.
Step #4
On a medium skillet, sauté the mushrooms on medium to high heat. Cook the mushrooms until they have shrunk in size, and most of the liquid has evaporated.
Step #5
On a large skillet, heat the corn tortillas on high (about 15-20 seconds on each side).
Step #6
Build your taco! Start by spreading the lime crema onto the tortilla, followed by the mushroom mixture, pickled onions, sliced avocados, and cilantro.
I hope you enjoy making this recipe as much as I did! People often don’t consider replacing the meat in their tacos with mushrooms, but I highly encourage you to try it out for a healthier dish, and a leaner protein option.
