Portobello mushrooms marinated in a smoky chipotle sauce served with tangy red cabbage slaw and smashed avocado! These mushrooms tacos are full of flavour, filling and will leave you wanting more! Great for a tasty weeknight dinner.
Taco Tuesday is a weekly event at our house. I mean what’s not to love about tacos! They’re easy to make, filling, tasty and so versatile. My cauliflower tacos have been a favourite for years!
These mushroom tacos, well, they are one of my all-time favourite taco recipes. Juicy portobello mushrooms marinated in spicy, chipotle sauce served with smashed avocado and spicy red cabbage slaw. I’m bringing all the smoky heat with these babies!
Why This Recipe Works
- That marinade! It gives your mushrooms a lovely smoky, spicy flavour!
- Meaty juicy mushrooms! Perfect for tacos.
- That red cabbage slaw has a little kick and is lovely and tangy.
- Great family dinner. Even though there is some heat in these tacos the whole family loved them, even my 13-year-old.
What Do I Need?
- Mushrooms – Large portobello mushrooms are best for this recipe. You can use Baby Bellas if you want too.
- Spices – Chipotle pasta and smoked paprika bring the heat and smokiness to these tacos. I also add ground cumin and ground coriander to bring some of those Mexican flavours.
- Garlic – for the marinade.
- Citrus juices – To liven up that marinade I add freshly squeezed lime and orange juice. You will need more lime juice for the smashed avocado, the red cabbage slaw and for serving.
- Herbs – You’ll need dried oregano and fresh coriander/cilantro for the marinade. You will also need more fresh coriander/cilantro for the smashed avocado and for serving.
- Avocado – A couple of ripe avocados should make enough smashed avocado for 4 people.
- Red Cabbage – 1/4 wedge of a medium red cabbage is all you need here to make that spicy slaw.
- Red Onion – for the red cabbage slaw.
How To Make Mushroom Tacos
- Make the marinade – mix together the chipotle paste, dried oregano, ground cumin, ground coriander, smoked paprika, and a little salt. Add the chopped coriander/cilantro and garlic then add the orange and lime juice along with 2 tablespoons of olive oil. Give everything a good whisk together.
- Marinade the mushrooms – pop the cleaned mushrooms into a freezer bag then pour the marinade into the bag and give it a good rub, be careful not to break the mushrooms. Pop the bag in the fridge for about 30 minutes.
- Make the red cabbage slaw – add the shredded cabbage to a large bowl, along with finely chopped red onion, lime juice, salt, a pinch of red chilli flakes, some apple cider vinegar, and olive oil. Give it all a good stir and leave aside until your ready to serve the tacos.
- Make the smashed avocado – peel and pit the avocados then pop them in a bowl along with lime juice, chopped coriander, and a little salt. Smash with a fork until you have a rough mash. Pop the avocado stone into the middle of the smashed avocado then leave it in the fridge until you are ready to make the tacos.
- Cook the mushrooms – spray a griddle pan with some oil then add the mushrooms stalk side down to the pan. Leave to cook on one side for about 5 – 10 minutes.
- Flip the mushrooms – turn the mushrooms over then cover the pan with a lid and leave to cook for another 10 minutes or until the mushrooms are cooked through. Check the mushrooms every now and again. Slice the cooked mushroom and make the tacos!
How to Serve Mushroom Tacos
Heat up some tortillas, we use flour tortillas for these, then spread some of the smashed avocados on the tortilla. Next, add some of that cabbage slaw. Top the slaw with a couple of slices of those juicy mushrooms. Finish the taco with some crumbled feta, a squeeze of lime juice and some fresh coriander. These tacos are perfectly fine on their own, however, if you want a side dish for these tacos, try my Mexican Bean Salad.
Tips for Making the Best Mushroom Tacos
- Use portobello mushrooms. These really are the best mushrooms for this recipe, they soak up that marinade perfectly and will hold up against the heat of the griddle pan.
- The mushrooms will shrink slightly when they cook so make sure and add an extra one or two so you have enough.
- Use ripe avocados! There’s nothing worse than finding a hard lump of avocado in your taco!
- Once you’ve mashed the avocado, place one of the avocado stones in the middle of the masked avocado and cover with clingfilm. This will stop your avocado from going brown.
- I cook the mushrooms in batches on my griddle pan and keep them warm in the oven. If you have a large griddle pan you might get all the mushrooms on there. These mushrooms are also great on the bbq if you’re lucky enough to have bbq weather!
- I always make extra red cabbage slaw, it’s really great in wraps and in salads. It will keep in the fridge for about 5 days too.
Need more tasty dinner ideas? Try these –
Have you made this Mushroom Tacos Recipe? Rate it and leave me a comment below to let me know what you think!
For the mushroom tacos
- 6 large portobello mushrooms wiped clean
- 1 1/2 tbsp chipotle paste
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 2 tbsp chopped fresh coriander leaves and stalks
- 3 cloves of garlic minced
- 1 tbsp olive oil plus more for cooking the mushrooms
- 4 tbsp orange juice freshly squeezed
- 2 tbsp lime juice freshly squeezed
- small tortillas
For the red cabbage slaw
- 1/4 of a medium red cabbage finely shredded
- 1/4 of a medium red onion finely chopped
- 2 tbsp lime juice
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1/2 tsp sea salt
- 1/4 tsp dried red chilli flakes optional
for the smashed avocado
- 2 ripe avocados peeled and pith removed
- 2 tbsp fresh lime juice
- 1 tbsp chopped fresh coriander/cilantro
- 1/2 tsp sea salt
- lime wedges
- feta cheese
- fresh coriander/cilantro
- sour cream
Marinade the mushrooms
- Add the 1 and 1/2 tablespoons of chipotle paste, 1 teaspoon of smoked paprika, 1/2 a teaspoon of dried oregano, 1/2 a teaspoon of ground cumin and 1/2 a teaspoon of ground coriander and 1/2 teaspoon of sea salt to a bowl and mix well.Add the minced garlic and fresh coriander along with the orange and lime juice to the bowl and whisk well.
- Add the clean mushrooms to a large freezer bag and pour the marinade into the bag. Rub the marinade into the mushrooms, be careful not to break the mushrooms.Seal the bag and leave the bag in the fridge for at least 30 minutes.
Make the cabbage slaw
- Mix all the slaw ingredients together in a large bowl and leave in the fridge until you are ready to serve your tacos.
Make the smashed avocado
- Add the peeled avocado to a bowl along with the chopped coriander, lime juice and salt.Using a fork mash the avocado until you have a rough mash.Cover and leave in the fridge until you are ready to make the tacos.
Cook the mushrooms
- Spray a griddle pan with a little oil.Place the mushrooms stalk side down on the pan and cook for about 10 minutes.Turn the mushrooms over and cook for another 10 minutes or until the mushrooms are cooked through. Place a large lid over the pan for this part, it will speed up the cooking of the mushrooms.Depending on the size of your griddle pan you may need to cook the mushrooms in batches. If so you can keep them warm in a preheated oven.Slice the mushrooms when you are ready to serve.
Make the tacos
- Heat the tortillas according to the packet instructions.Spread a tablespoon of the smashed avocado on one tortilla.Add some of the red cabbage slaw, then top with slices of the cooked mushrooms.Top with a little crumbled feta, a good squeeze of lime and some coriander leaves.
- Mushrooms - Big portobello mushrooms are best for this recipe as they will shrink when you cook them. You can use baby bellas if you want you may need to use more of them.
- Griddle Pan - I use a griddle pan to cook the mushrooms, they are also great cooked on the bbq. You can keep the mushrooms warm in the oven, just cover with foil so they don't dry out.
- Making Ahead - You can make the marinade a couple of days ahead if you want, just keep it covered in the fridge. You can also make the red cabbage slaw a few days ahead, again keep it in the fridge. I would make the smashed avocado fresh and cook the mushrooms fresh.
- Storing/Freezing/Reheating - These tacos are best made fresh, I don't recommend reheating them or freezing them. The red cabbage slaw can be stored in the fridge and will be good for up to 5 days.
- Recipe Inspiration - To make the marinade I adapted this marinade from food network.
- Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one taco and does not include feta or sour cream. It includes one small flour tortilla.
- Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.