Smoky Mushroom Tacos with Avocado Crema
Mushrooms are sliced thick, seasoned with smoked paprika, cumin, and chipotle, and seared in a hot pan until browned and slightly crisp at the edges. Avocado crema — blended avocado, lime juice, and a little garlic — provides a cool, creamy contrast in each taco. The whole recipe is ready in under 30 minutes.
Equipment
- Skillet (preferably cast iron)
- Blender or food processor
- Mixing bowls
- Chef's knife
Ingredients
For the Mushroom Filling:
- 1 lb cremini or portobello mushrooms cleaned and sliced; for best flavor, use organic
- 1 tbsp olive oil extra virgin preferred
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder adjust to heat preference
- 1 tbsp soy sauce or tamari for gluten-free
- 2 cloves garlic finely minced
For the Avocado Crema:
- 1 medium ripe avocado peeled and pitted
- ¼ cup vegan sour cream or coconut yogurt
- 1 tbsp lime juice freshly squeezed
- 1 clove garlic optional, for zing
- 1 pinch salt to taste
- 1 pinch black pepper to taste
To Serve:
- 8 pieces small corn tortillas warmed
- ½ cup fresh cilantro chopped
- ¼ cup red onion finely sliced
- 1 whole lime cut into wedges for serving
Instructions
- Prepare the Mushroom Filling: Heat olive oil in a skillet over medium-high heat (about 375°F / 190°C). Add sliced mushrooms and sauté for 8–10 minutes, stirring occasionally, until they release moisture and begin to brown. Look for golden edges as a cue for readiness.
- Add Spices and Garlic: Sprinkle smoked paprika, cumin, chili powder, and soy sauce over the mushrooms. Stir to coat evenly. Add minced garlic and cook for an additional 1–2 minutes until aromatic. Remove from heat.
- Make the Avocado Crema: In a blender, combine avocado, vegan sour cream, lime juice, optional garlic, and a pinch of salt and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
- Warm Your Tortillas: Heat tortillas in a dry skillet for 20–30 seconds per side until pliable and slightly charred, or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes.
- Assemble the Tacos: Spread a dollop of avocado crema on each tortilla. Top with a generous spoonful of the mushroom mixture. Garnish with chopped cilantro, red onion slices, and a squeeze of lime.
Notes
- Use a mix of mushrooms (shiitake, oyster, portobello) for more depth.
- Add pickled jalapeños or shredded cabbage for texture and bite.
- Substitute vegan mayo or cashew cream for avocado crema if desired.
Nutrition
Calories: 196kcalCarbohydrates: 17gProtein: 5gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 350mgPotassium: 829mgFiber: 5gSugar: 4gVitamin A: 538IUVitamin C: 8mgCalcium: 44mgIron: 1mg
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