These mushroom tacos are super easy, full of smoky paprika and garlic flavour. Large mushrooms are coated in a mildly spicy taco seasoning with bright citrus juice and roasted whole for maximum flavour.
Mexican food is great for these winter months. Flavours are bold and bright and ingredients are usually really budget-friendly. This recipe is included in the £25 meal plan.
These mushroom tacos are perfect served with the one pot Mexican rice, mango pico de gallo, and roasted corn salsa. Or you can check out these prawn tacos or the spicy Cajun chicken tacos.
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⭐️ Why You'll Love These Vegetarian Soft Shell Tacos
- They're a delicious, healthy and versatile option. They offer a rich, meaty flavour without the added calories and fat of traditional meat tacos.
- Mushrooms are a great source of vitamins, minerals, and antioxidants.
- Can be customized with any toppings and sauces. Mushrooms are also very cheap, making these a really affordable option.
🧾 Ingredients
- taco seasoning- you can make a homemade blend, but these packets are really handy to have with the perfect blend and balance of spices.
- mushrooms- these tacos need BIG mushrooms. Mushrooms are mostly water and as they cook, they lose volume, so only large ones will do.
- tortillas- flour or corn work here, depending on what you have available.
- cheese- I'm using feta because that's what Aldi has available but cotija or cheddar work if you prefer those.
- salsa- the sweetness of pineapple salsa balances perfectly with the smoky spicy mushrooms.
See recipe card for quantities.
🧂Seasoning a recipe
I never specify the amount of salt in a recipe because it's completely subjective to your personal taste and possible health requirements, but here are some general guidelines.
- Start with a small amount of seasoning and taste as you go. It's always easier to add more seasoning than it is to try to fix a dish that is overly seasoned. *If you are accidentally heavy-handed with the salt, try adding some lemon juice to balance it out.
- Balance the flavours. A good dish will have a balance of sweet, sour, salty, and bitter flavours.
- Be mindful of the proportions of the ingredients. If a dish has a lot of strong-flavoured ingredients, you may need to use less seasoning.
- Consider the cooking method. Different cooking methods can affect how much seasoning a dish needs. For example, grilling or roasting tends to bring out the natural flavours of ingredients, so you may need to use less seasoning and a moist cooking method (like this gnocchi recipe) will require more seasoning.
👩🏻🍳 Step By Step
This recipe could not be easier, but never the less, here's how to make them step by step.
1 & 2
- Wipe the mushrooms with a damp cloth or paper towel to remove any dirt. Place them in a large bowl. Pour in olive or vegetable oil, lime juice, orange juice and the seasoning packet.
- Toss the mushrooms well ensuring that everything is coated. Place the mushrooms in a single layer on a baking tray and roast in the preheated oven for about 20 minutes.
- Leave the mushrooms whole when roasting. This ensures minimum shrinkage.
Meanwhile make the pineapple salsa and crushed avocado.
- Dice ½ the pineapple into small cubes and place in a bowl. Squeeze over the juice of ½ lime and mix in half a bunch of chopped coriander.
- Peel the avocado and remove the stone. Place the avocado flesh in a small bowl, using a fork to crush it. Season with some sea salt and lime juice.
Serving mushroom tacos
- Lay the tortillas on the worktop and spread some of the mashed avocado down the middle of the tortilla. Place the roasted mushrooms on top and spoon over the pineapple salsa.
Storage
- These are best served immediately. But leftover mushrooms can be stored in an airtight container in the fridge for 3 days and stirred into soups or tossed with pasta.
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Ingredients
- 650 g (1.5 pounds) large mushrooms, portobello or similar
- 25 g (⅞ oz) packet of taco seasoning
- 25 ml (1 ⅔ tablespoon) vegetable oil
- Juice of 1 orange
- Juice of 1 lime
For the pineapple salsa
- ½ (½) pineapple, small dice
- Juice of ½ lime
- 3 tablespoons (3 tablespoons) chopped fresh coriander
For the smashed avocado
- 1 (1) avocado
- Sea salt to taste
For serving
- 6-8 (6-8) flour tortillas
- 1 (1) lime, cut into wedges
- 100 g (3 ½ oz) feta, crumbled
Instructions
- Preheat the oven to 190ºC or 375ºF.
- Wipe the mushrooms with a damp cloth or paper towel to remove any dirt. Place them in a large bowl. Pour in olive or vegetable oil, lime juice, orange juice and the seasoning packet.
- Toss the mushrooms well ensuring that everything is coated. Place the mushrooms in a single layer on a baking tray and roast in the preheated oven for about 20 minutes, until the mushrooms are deeply golden.
For the pineapple salsa and avocado smash
- Dice ½ the pineapple into small cubes and place in a bowl. Squeeze over the juice of ½ lime and mix in half a bunch of chopped coriander.
- Peel the avocado and remove the stone. Place the avocado flesh in a small bowl, crushing it with a fork—season with sea salt and lime juice.
Serving mushroom tacos
- Lay the tortillas on the worktop and spread some of the mashed avocado down the middle of the tortilla. Place the roasted mushrooms on top and spoon over the pineapple salsa, crumbled feta and some freshly chopped coriander.
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