Vegan Mushroom Tacos

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.

Author: The Urben Life

Meal Type: Dinner

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 8 servings

Calories: 111 kcal per serving

Ingredients

24 ounces - baby bella mushrooms
1 - red bell pepper chopped
1 - green bell pepper
1 - yellow onion
1 tbsp - chili powder
1 ½ teaspoons - smoked paprika
1 tsp - ground cumin
1 tsp - garlic powder
1 tsp - salt
½ tsp - black pepper
8 - tortillas
1 - lime
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.

Nutrition