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+ servings
Smoky Chipotle Mushroom Tacos

Mushroom Tacos

Portobello mushrooms marinated in a spicy chipotle sauce served with tangy red cabbage slaw and mashed avocado! These mushrooms tacos are smoky, spicy and really tasty! Great for a tasty weeknight dinner.
Course Dinner
Cuisine Fusion, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
resting time 30 minutes
Total Time 1 hour
Servings 4
Calories 291kcal


For the mushroom tacos

  • 6 large portobello mushrooms wiped clean
  • 1 ½ tablespoon chipotle paste
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon dried oregano
  • ½ teaspoon sea salt
  • 2 tablespoon chopped fresh coriander leaves and stalks
  • 3 cloves of garlic minced
  • 1 tablespoon olive oil plus more for cooking the mushrooms
  • 4 tablespoon orange juice freshly squeezed
  • 2 tablespoon lime juice freshly squeezed
  • small tortillas

For the red cabbage slaw

  • ¼ of a medium red cabbage finely shredded
  • ¼ of a medium red onion finely chopped
  • 2 tablespoon lime juice
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon sea salt
  • ¼ teaspoon dried red chilli flakes optional

for the smashed avocado

  • 2 ripe avocados peeled and pith removed
  • 2 tablespoon fresh lime juice
  • 1 tablespoon chopped fresh coriander/cilantro
  • ½ teaspoon sea salt

for serving

  • lime wedges
  • feta cheese
  • fresh coriander/cilantro
  • sour cream


Marinade the mushrooms

  • Add the 1 and ½ tablespoons of chipotle paste, 1 teaspoon of smoked paprika, ½ a teaspoon of dried oregano, ½ a teaspoon of ground cumin and ½ a teaspoon of ground coriander, 1 tablespoon of olive oil and ½ 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

  • Brush 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.


Serving: 1taco | Calories: 291kcal | Carbohydrates: 35.9g | Protein: 6g | Fat: 15g | Saturated Fat: 2.9g | Cholesterol: 1mg | Sodium: 460mg | Potassium: 362mg | Fiber: 4.3g | Sugar: 4.1g | Calcium: 84mg | Iron: 2mg