Vegan Portobello Mushroom Tacos with Avocado Crema

These Vegan Portobello Mushroom Tacos are creamy, dreamy, and delicious. They will wow even the most devoted meat-eaters. Topped with an avocado crema sauce, eat these on their own or make them as a full meal with rice and beans.

*Originally published June 19, 2021 and updated with new copy and photos 1/17/22.

These Cilantro and Lime Portobello Tacos are so dreamy! I don't know about you, but if I was stranded on a deserted island and could only choose one food to bring with me, it would be these mushroom tacos. These tacos are drool-worthy delicious. There is so much flavor in every bite of these tacos. The acid from the citrus adds a bright and refreshing flavor and the cilantro adds that herbal depth to the dish. The mushrooms work as the perfect alternative to meat in these tacos and then the avocado crema is like the piece de resistance! So creamy, so dreamy, so delicious!

For some other great taco recipes, check out these Homemade Vegan Crunchwrap Supremes, these Mouth-Watering Vegan Birria Tacos, Buffalo Cauliflower Tacos or these Roasted Veggie and Black Bean Tacos.

What Makes These Portobello Mushroom Tacos The Best?

• Whole-Food, Plant-Based- This recipe uses mushrooms as the base and not processed vegan beef substitute. It makes them perfect for those following a whole-food, plant-based diet.
• Meaty Texture- Mushrooms have quickly become my favorite taco filling. After trying so many different types of fillings, I found that mushrooms give the best and most meat-like texture and flavor to a meal. They can also be pulled or chopped to perfectly resemble meat that you could even trick a hard-core meat eater.
• Creamy Sauce-The sauce on these mushroom tacos really compliments the earthiness of the mushrooms. The sauce is bright and crisp and acidic.

Ingredient Notes

• Mushrooms- This recipe uses two types of mushrooms. Portobello mushrooms and Baby Bella mushrooms. The portobello mushrooms help to give the tacos the meaty flavor, whereas the Baby Bella mushrooms help to give a little extra volume to the dish. Did you know, that the button mushroom and Baby Bella are the same variety of mushroom, just in earlier growth stages! The portobello is the oldest stage, so it has the meatiest and most savory flavor.
• Black Beans- Mushrooms themselves don't hold a ton of protein, so to make this taco recipe hearty, we add black beans. The black beans help to add the protein and turn these tacos into a full meal. If you aren't a black bean fan, you can substitute them for pinto beans or even refried beans!
• Coleslaw Mix- We like to add a crunch to our tacos, one of the best ways to do this is to make a quick cabbage coleslaw. It is as simple as buying a pre-packed coleslaw mix, adding some lime juice and salt. You can normally find this pre-packaged mix by the salad station at your local grocery store. If you can't find it, you can sub it for a mixture of shredded red and green cabbage and carrots.
• Avocado Crema- To finish off the tacos, we top them with creamy avocado crema. The avocado helps to cut through some of the acids of the lime juice and rounds out the dish. If you aren't a fan of avocado or are allergic, feel free to leave this out or swap it for some pico de gallo or salsa.

See the recipe card for the full ingredient list and quantities.

Instructions

How to Prep the Mushrooms

• Slice the portobello mushrooms into half-inch strips, add the portobellos and the baby Bella mushrooms to a skillet and saute over medium-high heat until the mushrooms release their excess moisture. About 5 minutes.
• Add the black beans, juice of one lime, 2 cloves garlic, and ¼ cup finely chopped cilantro to the skillet and saute for another 5 minutes.

How to Assemble the Tacos

• In a small bowl, add the coleslaw mix, juice of one lime, and the salt and toss to combine.
• Using a high-speed blender, add the vegan mayonnaise, avocado, juice of one lime, salt, 3 tablespoons cilantro, and water and blend until combined. 
• Warm and char the tortillas by placing them on an open gas flame or a cast iron skillet on medium for a few seconds per side until they are slightly blackened and warm. 
• Assemble the tacos by adding the mushrooms, coleslaw, and avocado crema. Serve warm.

Substitutions

• Low Sodium- Use low-sodium beans and omit the salt from the dish to make these tacos lower in sodium.
• Low-Carb- If you are looking to lower the carb count of these tacos, serve with either low-carb tortillas or lettuce wraps and omit the beans. You can replace the beans with a low-carb vegan protein such as tofu.
• Oil-Free- Make these tacos oil-free by swapping out the vegan mayonnaise for some plain vegan yogurt when making the crema.

Variations

• Extra Protein- Boost the protein in these tacos by adding tofu to the mushroom mixture when sauteing.
• Asian-Style- Make these tacos Asian flavored by adding ginger and hoisin sauce when sauteing the mushrooms.
• Extra Veggies- If you are looking to add some extra vegetables, add some sliced bell peppers to the mushroom mixture when cooking.
• Extra Crunchy- Add some diced or pickled red onion to give the mushroom tacos an extra crunchy bite.

FAQ's

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.

• Cast Iron Skillet
• Tortilla Warmer
• Metal Spatula
• High-Speed Blender
• Glass Mixing Bowls

Storage

Store the mushroom mixture in an airtight container for 3-4 days in the fridge. Reheat by microwaving until warm and then adding to fresh tortillas.

Cover and store the coleslaw mixture for up to 5 days. The coleslaw mix can be made ahead of time and kept in the refrigerator.

The avocado crema will last for 1-2 days in the fridge.

These ingredients don't stand up well to freezing.

Top Tips

• These tacos work great for meal prep. Make a taco kit by adding the mushroom mixture to airtight glass containers and top with the cabbage mixture and avocado crema. Store the tortillas on the side and reheat them in the microwave.
• Serving suggestions for these tacos include chips and Easy Roasted Mango Habanero Salsa, 4 Ingredient Guacamole, Cilantro Lime Rice, refried beans, and of course, a classic margarita!
• Give these tacos some spice by topping with pickled jalapeños or habaneros. Or you can add some diced jalapeños into the mushroom mixture.

Other Recipes You Will Love

• Buffalo Cauliflower Tacos
• Roasted Veggie and Black Bean Tacos
• Spicy and Fresh Watermelon Salad
• Warm Basil Pesto Potato Salad
• Creamy Whole30 Coleslaw
• Vegan Freezer Burritos
• Mango Pico de Gallo
• Pineapple Habanero Salsa

FOOD SAFETY

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.