Mushroom Tacos
Mushroom Tacos are a simple yet flavorful vegetarian alternative to classic Mexican tacos. The spicy and slightly smoky flavor of the sautéed mushrooms perfectly complements the fresh vegetables and avocado. In Mexican cuisine, mushrooms are often used as a meat-free taco filling because they provide a juicy and rich texture to the dish. This recipe is easy to prepare and is an ideal choice for those looking for a quick, nutritious, and delicious plant-based taco.
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Ingredients for this recipe
Servings: 4
400
g
Mushrooms (cremini or portobello)
30
ml
Olive Oil
3
cloves
Garlic
1
Onion
1
tsp
Ground Cumin
1
tsp
Smoked Paprika
0.5
tsp
Chili Flakes
1
tsp
Salt
0.5
tsp
Black Pepper
10
Small Corn Tortillas
1
Red Onion
10
g
Fresh Cilantro
2
Lime
1
Avocado
150
g
Tomato
100
g
Red Cabbage (thinly sliced)
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Preparation Steps
1
Clean the mushrooms and slice them into thin strips.
2
Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion and garlic until softened.
3
Add the mushrooms and cook over medium heat for 8-10 minutes, until the moisture evaporates and the mushrooms are lightly caramelized.
4
Season with ground cumin, smoked paprika, chili flakes, salt, and black pepper. Mix well.
5
Lightly toast the corn tortillas in a dry skillet to keep them pliable.
6
Serve the spiced sautéed mushrooms on the tortillas, then sprinkle with finely chopped red onion, fresh cilantro, and thinly sliced red cabbage.
7
Add freshly sliced avocado and diced tomato. Serve with lime wedges, so everyone can squeeze fresh lime juice on top.
