Roasted Portobello Mushroom Tacos with Creamy Carrot Slaw

Let’s taco our Tuesday with these tasty vegetarian Roasted Portobello Mushroom Tacos topped with a creamy cilantro lime carrot slaw and crispy shallots. YES PLEASE!

Roasted Mushroom Tacos

YOU GUYS!

Why have I not tried this sooner?!

Roasted mushrooms. On tacos. With a creamy cilantro-flecked slaw. AND. FRIED. SHALLOTS.

My world has basically been rocked.

Trust me when I say the love affair is real. Now let’s make some tacos!

As written they’re gloriously vegetarian. For vegan tacos, simply use your favorite plant based swaps for the mayo and sour cream. There are some awesome homemade or store-bought options!

Roasted Portobello Mushroom Tacos with Creamy Carrot Slaw

These tasty tacos are ready to rock your Tuesday!

They’re easy to make and come together pretty gosh darn quickly once you have all your ingredients measured out.

First we’ll rub some shrooms with a few flavorful spices and roast them until tender.

While they cook, we’ll warm up some tasty corn tortillas and whip up our creamy carrot slaw with citrusy lime and fresh cilantro for good measure!

Lastly we’ll give some sliced shallots a quick pan fry until crispy.

Actually, I lied. LASTLY we’ll dive in face first and taco. it. up.

Ready to eat? Let’s do this!

Roasted Mushroom Tacos
5 from 2 votes
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Roasted Portobello Mushroom Tacos with Creamy Carrot Slaw

Let's taco our Tuesday with these tasty vegetarian Roasted Portobello Mushroom Tacos topped with a creamy cilantro lime carrot slaw and crispy shallots. YES PLEASE!

Course Main Dish
Cuisine Vegetarian
Keyword Mushroom Tacos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 253 kcal
Author Jenn Laughlin – Peas and Crayons

Ingredients

  • 4 portobello mushroom caps
  • 1.5 TBSP avocado oil (or favorite healthy oil)
  • 1/2-3/4 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground corriander
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 6 corn tortillas
  • 1-2 jalapeño peppers thinly sliced

CREAMY CARROT SLAW

  • 1.5 cups shredded carrots
  • 1.5 cups shredded red cabbage
  • 1 clove garlic (peeled, smashed, + minced)
  • 3 TBSP quality mayo
  • 3 TBSP sour cream
  • 1 lime (juiced)
  • salt and pepper to taste
  • 3-4 TBSP fresh chopped cilantro
  • 2-3 TBSP chopped fresh scallions

CRIPSY SHALLOTS

  • 3 TBSP avocado oil
  • 2 shallots (optional but an amazing topping!)

Instructions

  1. 
Preheat oven to 425°

  2. Wipe clean with a paper towel, remove stem if needed, and slice your portobello caps into 
1/4 inch slices.

  3. In a medium/large bowl mix 1½ tablespoons oil with cumin, smoked paprika, ground corriander, garlic powder salt, and pepper. Add mushrooms and toss to coat.

  4. Arrange in a single layer on a baking sheet and, transfer to oven, and roast until lightly browned and tender, about 15 minutes.

  5. While mushrooms roast, make the slaw. Whisk together mayonnaise, sour cream, garlic, juice of 1 lime, and cilantro in a large bowl until fully combined. Season with salt and pepper to taste (I added a pinch of each) then add scallions and cilantro. For vegan tacos, use your favorite plant-based swaps in the slaw and you're good to go!

  6. Prep tortillas via your favorite method. You can wrap them in foil and place in the oven or lightly pan fry them to lightly toast each side. Flour or corn tortillas can be used here so snag your favorite! These tacos would even be awesome on lettuce wraps for a low-carb twist.

  7. To make the cripsy shallots, peel and slice shallots, then heat 3 tablespoons avocado oil (or your favorite high-heat oil) in a large pan over medium-high heat. When oil begins to "shimmer" add shallots in a single layer and fry without moving until crisp on bottom, about 1 minute. Next stir and continue cooking until crisp all over, about 2 minutes more. Using a slotted spoon, transfer to a paper towel-lined plate to drain.

  8. Ready to eat? Top tortillas with roasted mushrooms and then garnish with crispy shallots and thinly sliced jalapeños.

Recipe Notes

Recipe yields 6 veggie tacos which is typically enough to serve 2-3 people. Need to serve a larger group? Feel free to double or triple the recipe!

Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on swaps and toppings. Adjust as needed and enjoy!

Nutrition Facts
Roasted Portobello Mushroom Tacos with Creamy Carrot Slaw
Amount Per Serving
Calories 253 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Cholesterol 6mg2%
Sodium 289mg13%
Potassium 456mg13%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 5g6%
Protein 4g8%
Vitamin A 5705IU114%
Vitamin C 19.1mg23%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try these tasty roasted portobello mushroom tacos, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

Mushroom Soft Tacos

More Taco Night Favorites

Looking for a zesty side salad to go with your portobello tacos? Whip up a bowl of this Mexican Kale Salad with Cilantro Lime Dressing. It’s fresh, fast, and totally delicious!

If you’re feeling a more indulgent vibe, queso is for sure the way to go! My Black Bean Queso is a wee bit famous and oh-so-addictive.

Love these roasted mushroom tacos? Make a plate of cheesy Portobello Flautas next!

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Comments

  • Nellie Tracy

    5 stars
    Such a great recipe! Perfect for summer and love that it’s vegetarian.

  • Tayler Ross

    5 stars
    These tacos look amazing! We already have them on our menu for Taco Tuesday tomorrow!

    • Thanks Tayler! Hope they’re a hit!

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