M.Arch. Julio A. Arco is the creator of Vegan and Plant-Based Kitchen, a blog inspired by over a decade of plant-based living. What started as a personal health journey became a way of life centered on mindfulness, creativity, and nourishment—shared through delicious, approachable vegan recipes.
For more plant-based inspiration, explore the work of other voices that influence this blog: Minimalist Baker, Oh She Glows, The Full Helping, Nora Cooks, and Rainbow Plant Life.
A Bold, Savory, and Satisfying Plant-Based Taco Recipe
If you’re looking for a flavorful, meaty, and satisfying plant-based taco option, these Vegan Mushroom Tacos with Cilantro and Salsa Verde will be your new go-to recipe. Made with savory, umami-rich mushrooms, these tacos deliver a deep, smoky, and slightly spicy flavor that pairs beautifully with the bright, zesty kick of fresh salsa verde. The mushrooms are seasoned with aromatic spices, sautéed until golden brown, and stuffed into warm tortillas with fresh cilantro, onions, and a drizzle of creamy lime sauce.
Mushrooms make a fantastic alternative to meat in tacos because of their hearty texture, ability to absorb flavors, and rich umami taste. Whether you’re using portobello, cremini, shiitake, or oyster mushrooms, they create an incredibly satisfying taco filling that even meat-eaters will love. The combination of fresh cilantro, crunchy onions, and zesty salsa verde brings freshness and brightness to balance the deep, earthy mushroom flavors.
These tacos are perfect for weeknight dinners, taco nights, or even meal prep, as the mushroom filling can be made ahead of time. Plus, they are naturally vegan, gluten-free (if using corn tortillas), and packed with wholesome, plant-based ingredients. Whether you’re a seasoned vegan or just looking to enjoy more plant-based meals, these tacos are a delicious and nourishing way to satisfy your taco cravings.
Why You’ll Love These Vegan Mushroom Tacos
1. Bold, Umami-Rich Mushroom Filling
Mushrooms provide an incredibly meaty texture and deep flavor that makes these tacos extra satisfying. When sautéed with garlic, cumin, smoked paprika, and a hint of lime juice, they develop a rich, caramelized exterior and juicy interior. Unlike some plant-based taco fillings that can feel too soft or dry, these mushrooms bring the perfect balance of chewiness and tenderness, making them ideal for tacos.
Additionally, mushrooms are an excellent source of antioxidants, fiber, and essential minerals. They are naturally low in calories but packed with flavor, making them an excellent option for those looking for a nutritious and satisfying taco filling. Their ability to absorb marinades and seasonings means you can easily customize the spice level and intensity of the dish to your liking.
2. Bright, Zesty Salsa Verde & Fresh Cilantro
A great taco isn’t just about the filling—it’s also about the fresh, vibrant toppings that bring balance to each bite. Salsa verde, made from roasted tomatillos, garlic, onions, and fresh cilantro, adds a tangy, slightly spicy, and citrusy kick that cuts through the richness of the mushrooms. It’s incredibly easy to make at home and adds an authentic Mexican touch to the dish.
Fresh chopped cilantro and diced onions provide additional crunch, aroma, and herbaceous freshness that elevate the tacos even more. If you love the taste of fresh herbs and a little acidity in your dishes, the cilantro and salsa verde combination will bring a refreshing contrast to the smoky, spiced mushrooms.
3. Completely Plant-Based, Gluten-Free, and Customizable
These tacos are naturally vegan and gluten-free, making them a great choice for those with dietary restrictions. Using corn tortillas instead of flour tortillas ensures they remain gluten-free, while the mushrooms provide a plant-based protein alternative that’s both hearty and delicious.
Additionally, this recipe is highly customizable—you can add avocado, pickled onions, roasted corn, or a creamy cashew sauce for even more depth of flavor. If you enjoy spicy tacos, adding jalapeños or extra chili flakes can increase the heat. Whether you prefer mild or fiery flavors, you can easily adjust the recipe to suit your taste preferences.
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Ingredients
For the Mushroom Taco Filling:
- 1 lb mushrooms (portobello, cremini, shiitake, or oyster), sliced
- 1 tbsp olive oil (or avocado oil for high-heat cooking)
- 3 cloves garlic, minced
- ½ red onion, thinly sliced
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp lime juice (freshly squeezed)
- ¼ cup chopped fresh cilantro
For the Salsa Verde:
- 5 tomatillos, husked and rinsed
- 1 small jalapeño, deseeded (adjust spice level as needed)
- 2 cloves garlic
- ¼ cup white onion, chopped
- ½ cup fresh cilantro
- 1 tbsp lime juice
- ½ tsp sea salt
For Assembling the Tacos:
- 8 small corn tortillas (or gluten-free tortillas)
- ½ cup chopped fresh cilantro
- ½ cup diced white onion
- 1 avocado, sliced (optional)
- ¼ cup vegan feta or crumbled cashew cheese (optional)
- Lime wedges for serving
Instructions
Step 1: Make the Salsa Verde
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place tomatillos, jalapeño, garlic, and white onion on the baking sheet. Roast for 10-15 minutes, or until the tomatillos are soft and slightly charred.
- Transfer the roasted ingredients to a blender or food processor. Add cilantro, lime juice, and salt, and blend until smooth. Adjust seasoning to taste. Set aside.
Step 2: Prepare the Mushroom Taco Filling
- Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Add garlic, red onion, cumin, smoked paprika, chili powder, salt, and black pepper. Stir well and cook for another 3-4 minutes, until the mushrooms are tender and fragrant.
- Remove from heat and stir in lime juice and chopped cilantro. Let sit for a couple of minutes to allow the flavors to meld.
Step 3: Assemble the Tacos
- Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until they become pliable.
- Spoon the mushroom mixture into each tortilla.
- Drizzle with salsa verde, then top with chopped cilantro, diced onions, and avocado slices.
- Sprinkle with vegan feta or cashew cheese, if using.
- Serve immediately with lime wedges on the side for an extra burst of citrus flavor.
Tips & Variations
- Make It Nut-Free: Skip the vegan cheese or use a nut-free cheese alternative.
- Add More Heat: Increase the spice level by adding extra chili powder, cayenne pepper, or sliced jalapeños.
- For Extra Protein: Add black beans or grilled tofu to the taco filling.
- Switch Up the Mushrooms: Try a mix of different mushrooms for a variety of textures and flavors.
- Make It Creamy: Add a drizzle of vegan crema or cashew-based sauce for extra richness.
Nutritional Information (Per Serving – 2 Tacos)
- Calories: ~350
- Protein: ~10g
- Carbohydrates: ~45g
- Fats: ~12g
- Fiber: ~8g
- Vitamin C: ~50% DV
This dish is high in fiber, plant-based protein, and essential vitamins, making it a nutritious and satisfying meal.
Conclusion
These Flavorful Vegan Mushroom Tacos with Cilantro and Salsa Verde are a mouthwatering, satisfying, and nutritious plant-based alternative to traditional tacos. They’re easy to make, packed with umami-rich flavors, and perfect for any occasion.
Try this recipe and let me know what you think! Did you add any fun toppings or customizations? Share your version in the comments below!