These mushroom tacos are “the most requested dish at family gatherings and potlucks with friends,” writes Edgar Castrejón in his book, Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community, all about vegan Mexican and Latin American cooking. While Castrejón recommends chanterelle mushrooms for their “chewy texture that satisfies, like a meat filling,” almost any combination of mushrooms, torn or cut into bite-size pieces, works well in this recipe. Toss the mushrooms energetically to ensure the spice mix gets into all the nooks and crannies. As good as the seasoned mushrooms are, the tacos really come alive with the toppings, so don’t sleep on those.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Rimmed Baking Sheet
$32 At Amazon
Citrus Juicer
$20 $15 At Amazon
Medium Bowl
$17 At Amazon
Cutting Board
$10 At IKEA
Recipe information
Yield
4 servings
Ingredients
1
2
2
1
1
2
2
2
2
½
Preparation
Step 1
Place a rack in middle of oven; preheat to 400°. Toss mushrooms, oil, lime juice, oregano, onion powder, garlic powder, cumin, coconut sugar, salt, and cayenne in a medium bowl until mushrooms are well coated. Spread mushrooms out in a single layer on a parchment-lined baking sheet and roast until golden brown and crisp, 20–25 minutes.
Step 2
Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.
Buy it on Amazon or Bookshop.org
Leave a Review
Reviews (39)
Back to TopThese were ok. Definitely need more sides to compliment and bulk them. I actually ended up chopping up a whole can of chipotle peppers in adobo sauce and adding the peppers to the mix. After roasting mushrooms, I poured the remaining sauce over mushrooms and it was quite tasty. Give it a try.
Aspen Z
Aspen
4/19/2023
So yummy, made these multiple times!
Anonymous
Philadelphia
3/27/2023
I had mushroom tacos at an acclaimed restaurant in Hells Kitchen, NYC. The mushrooms were underloved, and the tacos were "meh." My disappointment led me to make some at home; this recipe exceeded my expectations! Next time, I would cut down on the salt, I did not add the oil to the spices, but rather directly to the mushrooms, and I tossed them then added the dry herbs, so there was no "paste" (see reviews below) to deal with. A keeper. Thanks, bon appetit
Allyson
11/18/2022
This is one of my favorite dishes to make and has become a weekly dinner in our household! Depending on how hungry we are, sometimes I make more or less mushrooms and adjust the amount of spices accordingly. If you're afraid of there being too much flavor from the spices, I would suggest keeping the spice ratio but adding more mushrooms so that the spices are more dispersed or even tossing with more lime juice. I'm not vegan so I serve this with queso fresco or cotija, homemade pico de gallo and avocado and it's *chef's kiss*.
NP
San Francisco, CA
10/27/2022
Mushrooms cooked down to nothing, and I t couldn’t understand why this rated so highly. Okay, but I won’t have this on repeat.
Jan T
Sydney Australia
8/10/2022
I dont see the adobo in the recipie
Dagmar H
Mexico City
6/28/2022
Not the best…the ratios for spices were way off; it was way too salty and too much of the spices included when the mushrooms could have been great with just a bit of added spice. Maybe better if the spices were toned down but I won’t make it again.
Kat
4/20/2022