Vegan Mushroom Tacos with Avocado

These Vegan Mushroom Tacos with Avocado are a vibrant, savory dish with juicy mushrooms, zesty lime, and creamy avocado. Quick, gluten-free optional, and perfect for weeknight dinners or gatherings, they’re packed with bold Mexican flavors.

Why You’ll Love This Recipe

Vegan Mushroom Tacos with Avocado are a flavor-packed, plant-based delight that brings the zest of Mexican cuisine to your table in under 30 minutes. Earthy mushrooms sautéed with smoky spices pair perfectly with creamy avocado and a squeeze of lime, creating a fresh, satisfying taco filling that’s both healthy and indulgent. Ideal for weeknight dinners, casual gatherings, or meal prep, these tacos are vegan, gluten-free optional, and endlessly customizable with your favorite toppings or heat levels. The quick prep and vibrant flavors make them a crowd-pleaser, while leftovers store well for next-day lunches. Whether you’re a vegan veteran or just craving a wholesome, delicious meal, these tacos will become a go-to favorite.

Recipe Tips and Tricks

• High Heat Sauté: Cook mushrooms on medium-high to caramelize without steaming.
• Dry Mushrooms: Pat dry to ensure golden, crispy texture.
• Don’t Crowd Pan: Cook in batches for even browning and flavor.
• Taste Seasoning: Adjust chili powder or lime for perfect balance.
• Warm Tortillas: Heat briefly to make pliable and enhance flavor.
• Slice Avocado Last: Prevents browning; toss with lime for freshness.
• Use Fresh Spices: Cumin and chili powder lose potency over time.
• Prep Toppings Ahead: Speeds up assembly for quick serving.

Yield: 4 Servings

Vegan Mushroom Tacos with Avocado

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Savory vegan mushroom tacos with creamy avocado and zesty lime.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• ¼ cup fresh cilantro, chopped
• ¼ cup red onion, diced
• 1 large ripe avocado, sliced
• 1 lb cremini or portobello mushrooms, sliced
• 1 tsp chili powder
• 1 tsp ground cumin
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lime juice
• 8 small corn tortillas
• Salt and pepper to taste

Instructions

1. Prep Mushrooms: Clean mushrooms with a damp cloth; slice thinly for even cooking.
2. Heat Oil: Warm olive oil in a large skillet over medium-high heat.
3. Sauté Mushrooms: Add mushrooms; cook 6-8 minutes, stirring occasionally, until golden and caramelized.
4. Add Garlic and Spices: Stir in garlic, chili powder, cumin; cook 1 minute until fragrant.
5. Season: Add 1 tbsp lime juice, salt, and pepper; taste and adjust seasoning.
6. Prep Avocado: Slice avocado; toss with remaining lime juice to prevent browning.
7. Warm Tortillas: Heat tortillas in a dry skillet or microwave for 20 seconds.
8. Assemble Tacos: Place mushrooms on tortillas; top with avocado and red onion.
9. Garnish: Sprinkle with cilantro for a fresh, vibrant finish.
10. Serve: Enjoy immediately with extra lime wedges and your favorite toppings like salsa or hot sauce.

Notes

• Use a wide skillet for even mushroom browning and better texture.
• Store mushroom filling and avocado separately to maintain freshness.
• Perfect for meal prep; assemble tacos fresh to avoid soggy tortillas.
• Serve with vegan sour cream or guacamole for extra creaminess.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 311Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gCholesterol 0mgSodium 73mgCarbohydrates 56gFiber 11gSugar 13gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Mushrooms (1 lb): Cremini or portobello for rich umami; sliced for quick cooking.
• Avocado (1 large): Ripe for creamy texture; Hass variety preferred.
• Corn Tortillas (8 small): Gluten-free option; flour tortillas as substitute.
• Lime Juice (2 tbsp, fresh): Brightens flavors; lemon as alternative.
• Olive Oil (2 tbsp): Extra virgin for sautéing; avocado oil works too.
• Garlic (2 cloves, minced): Fresh for bold aroma; powder (½ tsp) as backup.
• Chili Powder (1 tsp): Adds mild heat; adjust for spice preference.
• Cumin (1 tsp): Ground for earthy Mexican flavor; essential for authenticity.
• Cilantro (¼ cup, chopped): Fresh garnish; parsley for cilantro-averse.
• Red Onion (¼ cup, diced): Adds crunch and bite; pickled for extra tang.

Variations and Substitutions

• Gluten-Free: Use corn tortillas; ensure spices are GF.
• Spicy Version: Add ½ tsp cayenne or sliced jalapeños.
• Mushroom Mix: Try shiitake or oyster for varied texture.
• Protein Boost: Add black beans or crumbled tofu for heartiness.
• Low-Carb: Use lettuce wraps instead of tortillas.
• Topping Swap: Try vegan sour cream, salsa, or guacamole.
• Herb Twist: Use fresh oregano or mint instead of cilantro.
• Veggie Add-In: Include sautéed bell peppers or zucchini.

Storage Options

• Refrigerator: Store mushroom filling up to 3 days; keep avocado separate.
• Freezer: Freeze filling up to 2 months; thaw overnight.
• Reheating: Warm mushrooms in skillet; microwave softens texture.

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