These Mushroom Tacos are easy to make with grilled Portobello mushrooms, cabbage, jalapeño, pickled onions, avocado with a zesty chipotle sauce. They’re gluten-free, paleo, vegan, grain-free, low carb and perfect for a light and healthy lunch or dinner! Serve them in a bowl or over jicama, coconut or lettuce wraps to make them Whole30 compliant.
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Updated April 2023
Easy Mushroom Taco Recipe
Looking for an easy veggie taco recipe? My family is obsessed with anything Mexican inspired so I am always trying to switch things up. These easy Mushroom Tacos are not only great for taco night but they’re perfect for meatless Mondays too.
They are loaded with grilled Portobello mushrooms, crunchy shredded cabbage, jalapeño, pickled onions and creamy avocado. The zesty chipotle sauce comes together with just a few ingredients and will completely change the taco game!
Now that the weather is getting warmer, my family loves having these grilled mushroom tacos on our regular menu. They’re perfect for summer or anytime you’re craving something lighter and healthier without having to turn on the oven or heat up your house. And if you don’t have a grill, we have also included instructions to cook the Portobello mushrooms in the air fryer as well as your oven.
Why you’ll love this vegan taco recipe
- Easy to customize with your favorite toppings and you can use your favorite low carb, keto, paleo or grain-free tortillas that you like or have on hand.
- You can also serve the mushroom taco filling in lettuce cups or a bowl for Whole30 tacos.
- All you need is about 40 minutes for this low carb vegetarian taco recipe making it perfect for a busy weeknight or anytime you want healthy tacos.
Ingredients you need:
For the roasted portobello mushroom tacos
- Portobello mushrooms: you’ll need three large Portobello mushroom caps. Remove the stems and sliced into strips.
- Olive oil or avocado oil
- Taco seasoning: we like to use our homemade taco seasoning made with smoked paprika, ground cumin, salt and black pepper but feel free to use your favorite brand.
- Coconut aminos: our favorite paleo soy sauce substitute. You can also sub with gluten-free tamari.
- Fresh Lime juice: you’ll need one lime.
- Tortillas – we use Siete Almond Flour toritllas to keep these gluten-free and grain-free but you can use any low carb tortilla or wraps you prefer. Cauliflower thins work well for keto or jicama wraps or coconut wraps to make these Whole30
For the Sauce:
- Vegan mayo or Whole30 compliant mayo. Vegan sour cream or plain vegan yogurt would work as well.
- Canned chipotle peppers in adobo sauce – you’ll need one. You can also sub with ground chipotle powder if you don’t have any of the canned version.
- Lime juice
- Maple syrup or use your favorite liquid sweetener. Leave out for Whole30
- Salt and pepper,to taste
Toppings:
- Sliced avocado
- Pickled onions – adds crunch and so much flavor.
- Shredded lettuce, shredded green cabbage and purple cabbage – can also use kale slaw
- Sliced jalapeno – for garnish optional
- Cilantro – adds freshness and flavor.
How to make Mushroom Tacos:
- Marinate the mushrooms: In a large bowl, whisk together the avocado oil, coconut aminos, lime juice, taco seasoning. Add the portobello mushrooms and toss until well coated. Set aside to marinate at room temperature for 15-30 minutes.
- Cook the mushrooms:
- For the BBQ: Preheat the grill and oil the grill grates. Reduce the heat to medium-high heat (375- 400 degrees F) then add the mushrooms. Grill portobello mushrooms with cover closed until browned and tender, about 5-6 minutes per side. Transfer to a cutting board and slice into strips.
- For the oven or air fryer: Preheat oven or air fryer to 400F. Air fry for 8-10 minutes or roast in the oven for 18-20 minutes until browned and tender, flipping over halfway through. Transfer to a cutting board and slice into strips.
- Make the sauce: Make the chipotle mayo by mixing the ingredients in a food processor until smooth. Taste and season with salt and pepper.
- Char the tortillas: Heat the tortillas in a pan over medium high heat for 10-20 seconds or on the grill, about 2 minutes per side, with the grill open throughout the warming process
- in a pan over medium high heat for 10-20 seconds or directly on a gas burner for 5 seconds on each side.
- Assemble the tacos: Serve the sliced mushrooms in the warm tortillas. Top with some shredded lettuce, shredded cabbage slaw, jalapeño, pickled onions, avocado and a good drizzle of the chipotle mayo!
Topping and Vegetable Variations
These vegetarian mushroom tacos are so versatile and would also go well with some mango salsa, avocado salsa, diced tomatoes, chopped red onions, guacamole – feel free to go crazy and get even more creative!
No matter what you decide to top these delicious vegan tacos with, they would be amazing for lunch, dinner or as an appetizer for your next summer party.
How to Warm Tortillas
We like to use tongs to char our tortillas directly over a gas burner for 2-3 seconds, rotating. If you don’t have a gas burner, you can also on heat the tortillas up by frying on a frying pan for 10-20 seconds or in a broiler for 30 seconds, being careful to watch closely so they don’t burn.
More healthy taco recipes:
These Mushroom Tacos are easy to make with grilled Portobello mushrooms, cabbage, jalapeño, avocado with a zesty chipotle sauce. They're gluten-free, paleo, vegan, grain-free, low carb and perfect for a light and healthy lunch or dinner! Serve them in a bowl or over jicama, coconut or lettuce wraps to make them Whole30 compliant.
- 3 large Portobello mushroom caps , stems removed
- 1/4 cup coconut aminos
- 3 tablespoons fresh lime juice , about 1 large lime
- 2 tbsp olive oil or avocado oil
- 2 tsp taco seasoning , you can use our seasoning recipe, your favorite brand or make your own homemade taco seasoning
- 8-10 grain-free tortillas , we use Siete Almond Flour toritllas to keep these gluten-free and grain-free but you can use any low carb tortilla or wraps you prefer. Cauliflower thins work well for keto. For Whole30, serve in bowls or use jicama wraps, lettuce wraps or coconut wraps
- ¾ cup Vegan mayo or Whole30 compliant mayo
- 1 canned chipotle pepper in adobo sauce , sub with 1/8 tsp ground chipotle powder if you don't have any canned peppers
- 1 tablespoon fresh lime juice
- 1 tbsp fresh chopped cilantro
- 1 tsp pure maple syrup , sub with preferred liquid sweetener or leave out if preferred
- Salt and pepper to taste
- 1 1/2 cups shredded lettuce and shredded cabbage , sub with coleslaw mix for easier prep
- 2 jalapeno slices
- 1 avocado , sliced
- fresh cilantro leaves
- pickled onions
Marinate the mushrooms: In a large bowl, whisk together the avocado oil, coconut aminos, lime juice, taco seasoning. Add the portobello mushrooms and toss until well coated. Set aside to marinate at room temperature for 15-30 minutes.
Cook the mushrooms:
For the BBQ: Preheat the grill and oil the grill grates. Reduce the heat to medium-high heat (375- 400 degrees F) then add the mushrooms. Grill with cover closed until browned and tender, about 5-6 minutes per side. Transfer to a cutting board and slice into strips.
For the oven or air fryer: Preheat oven or air fryer to 400F. Air fry for 8-10 minutes or roast in the oven for 18-20 minutes until browned and tender, flipping over halfway through. Transfer to a cutting board and slice into strips.
Make the sauce: Make the chipotle mayo by mixing the ingredients in a food processor until smooth. Taste and season with salt and pepper.
Char the tortillas: Heat the tortillas in a pan over medium high heat for 10-20 seconds OR on the grill, about 2 minutes per side, with the grill open throughout the warming process OR directly on a gas burner for 5 seconds on each side.
Assemble the tacos: Serve the sliced mushrooms in the warm tortillas. Top with some shredded cabbage, jalapeño, avocado, cilantro, pickled onions and a good drizzle of the chipotle mayo!
Sara -
yum, these were amazing!