Mushrooms take the place of chorizo ​​in these vegetarian tacos

Mushrooms often get a bad rap for being slimy and too “earthy”. However, if you’re a fan, varieties like portobello, cremini and oyster mushrooms can help you fit more vegetarian dishes into your rotating meal plan. All make excellent substitutes for beef or pork in any number of dishes because of their “meaty” flavor.

Here, sliced ​​baby bellas offer a plant-based take on Mexican chorizo ​​for tacos. Paprika adds a hint of smoke, and there’s also a dash of cumin and a pinch (or two) of cayenne pepper. They are very easy to make and also very good for you – always in season, low in calories and a good source of antioxidants and B vitamins.

Cooking Note: Mushrooms absorb water like little sponges, so you don’t want to splash them to wash them like you would other vegetables. All they need is a quick rub with a damp paper towel. Also, make sure you slice the mushrooms instead of dicing them – it creates more surface area, which allows for better crunch.

I stuffed the cooked mushrooms into street-sized flour taco tortillas and topped them with shredded cabbage tossed in a little olive oil and fresh lime juice. The filling would also be great inside an enchilada or quesadilla. For a gluten-free dish, substitute soft or crispy corn tortillas.

“Chorizo” Mushroom Tacos.

  • 1/4 cup olive oil
  • 1 kilogram cremini (baby bella) mushrooms, cleaned with a damp paper towel and cut into slices
  • 1/2 yellow or red onion, diced
  • 2 cloves of garlic, chopped
  • 1-2 tablespoons smoked paprika
  • 1 tablespoon cumin
  • A dash or two of cayenne pepper, or to taste
  • 1/4 cup chopped cilantro, plus more for garnish
  • 2 tablespoons of cider vinegar
  • Salt and pepper, to taste
  • 10 corn or flour street taco tortillas, heated
  • Salsa, pickled carrots, sliced ​​radishes and/or chopped cabbage in oil and lemon juice, for garnish
  • lime slices, for serving

Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and cook, stirring only from time to time, until they become soft and slightly crispy. Don’t overcrowd your pan!

Add the onions and cook until soft and translucent, about 2-3 minutes. Add the garlic and stir to combine.

When the garlic is fragrant (about 1 minute), add the spices and cilantro, stirring to make sure the mixture is well combined. (You may want to add more seasoning, depending on flavor preference.) Add vinegar.

Build tacos with tortillas, mushrooms, salsa and other toppings. Serve with lime wedges for squeezing.

Portions 3-4.

– Taken from

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