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+ servings
Top view of 3 mushroom tacos in a white bowl with chipotle sauce

Mushroom Tacos

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.

Course Main Course
Cuisine Mexican
Keyword cauliflower tacos, tofu tacos, vegetarian tacos, veggie tacos
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 tacos
Calories 126 kcal
Author Kelly


  • 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

Chipotle Sauce

  • 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

Optional toppings

  • 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


  1. 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.

    2 Whole Portabella mushroom caps on a wooden cutting board
  2. 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.

    Cooked portobello mushroom slices on blue grill pan
  3. Make the sauce: Make the chipotle mayo by mixing the ingredients in a food processor until smooth. Taste and season with salt and pepper.

  4. 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! 

    Top view of 4 mushroom tacos on parchment paper
Nutrition Facts
Mushroom Tacos
Amount Per Serving (1 taco)
Calories 126 Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 9g3%
Fiber 3g12%
Sugar 2g2%
Protein 2g4%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.