Savory mushroom tacos with zesty chimichurri sauce and crunchy veggies are hearty and satisfying. And they're so easy to make!
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These vegan mushroom tacos are SO simple to make! While you sauté the mushrooms and onions on the stovetop, throw the ingredients for the easy chimichurri sauce into your food processor and run it to break everything down.
When the veggies are ready, pile them into the tortillas, top with some fresh, crunchy veggies of choice, like shredded lettuce or cabbage, chopped cucumber, etc. Then, drizzle on the chimichurri and serve.
These tacos are so quick and easy, and they're super satisfying!
💖 Why You'll Love this Recipe
- sautéed mushrooms and onions in tortilla of your choice
- super easy chimichurri sauce comes together in the food processor
- versatile! Use crunchy veggies of choice.
- naturally gluten-free, soy-free, and nut-free
🍄🟫 Ingredients and Substitutions
- olive oil or vegan butter - To sauté. You also need olive oil for the chimichurri.
- veggies - Sliced mushrooms and onions are the base for your filling. Choose from white/button, cremini, or baby Bella mushrooms. You can use red onions or white onions.
- garlic - You need minced garlic for the mushroom mixture and whole garlic cloves for the sauce.
- salt, herbs, and spices - We are seasoning the mushrooms with black pepper, cumin, coriander, and chili powder. The chimichurri uses a mix of fresh parsley and cilantro and dried oregano.
- additional aromatics - For the chimichurri, you need a shallot and a hot green chili.
- tortillas - Use your tortillas of choice, or serve these as lettuce wraps. Choose gluten-free, soy-free, and/or nut-free tortillas, if needed.
- crunchy veggies - I'm serving these with some shredded cabbage, but you can also use your favorite fresh, crunchy veggies of choice, like carrot, cucumber, lettuce, radishes, etc.
🔪 How to Make Mushroom Tacos
In a large skillet, heat the oil over medium-high heat. When the oil is hot, add the onions and garlic, and cook for 2 to 3 minutes.
Add the mushrooms, salt, pepper, cumin, coriander, and chili powder to the pan, and cook for a few more minutes, until the mushrooms are tender and most of the liquid has cooked off. The mushrooms will release a lot of liquid while they're cooking, but if they start to stick, you can add small splashes of water, as needed.
Meanwhile, make the chimichurri. Combine all of the ingredients in your food processor, except the salt and pepper, and puree until you have a somewhat-smooth mixture. A little bit of texture is totally ok! Season to taste with salt and pepper, if needed.
Warm your tortillas, if you haven't already. I like the wrap them in a damp paper towel and microwave for about 30 seconds. You can also wrap in foil and warm them in the oven, if you prefer. Divide the mushroom mixture and cabbage between the warm tortillas.
Top each one with some chimichurri, and serve immediately.
💡 Helpful Tips
- Traditional chimichurri uses a Fresno pepper, but these can be hard to find. You can substitute a serrano or jalapeno, if you can't find Fresno peppers. You can seed your pepper to reduce the heat level or leave the seeds in for hotter sauce.
- Total time assumes that you made the chimichurri while the mushrooms and onions were cooking.
🫙 Storage Directions
You can make the mushroom mixture and the chimichurri up to a day ahead and store separately. When you're ready to eat, warm up the mushrooms on the stovetop or in the microwave, and assemble the tacos as directed.
📖 Recipe
🍄 Mushroom Tacos
Ingredients
For the Mushroom Mixture
- 1 tablespoon olive oil or vegan butter
- ½ onion sliced
- 4 cloves garlic minced
- 8 ounces sliced mushrooms
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon coriander
For the Chimichurri
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ¼ cup fresh parsley leaves Some stems are OK, but get rid of any large, woody stems.
- ¼ cup fresh cilantro Some stems are OK, but get rid of any large, woody stems.
- 1 teaspoon dried oregano or 1 tablespoon fresh
- 2 cloves garlic
- ½ medium shallot cut into chunks
- ½ Fresno, serrano, or jalapeno pepper
- salt and pepper to taste
For the Tacos
- 8 small tortillas whatever type you like, warmed
- ½ cup shredded cabbage or shredded lettuce or shredded/chopped crunchy veggies of choice
Instructions
Make the mushroom mixture.
- In a large skillet, heat the oil over medium high. When the oil is hot, add the onions and garlic, and cook for 2 to 3 minutes.
- Add the mushrooms, salt, pepper, cumin, coriander, and chili powder to the pan, and cook for a few more minutes, until the mushrooms are tender and most of the liquid has cooked off. The mushrooms will release a lot of liquid while they're cooking, but if they start to stick, you can add small splashes of water, as needed.
Meanwhile, make the chimichurri.
- Combine all of the ingredients in your food processor, except the salt and pepper, and puree until you have a somewhat-smooth mixture. A little bit of texture is totally ok! Season to taste with salt and black pepper, if needed.
Assemble the mushroom tacos.
- Warm your tortillas, if you haven't already. I like the wrap them in a damp paper towel and microwave for about 30 seconds. You can also wrap in foil and warm them in the oven, if you prefer.
- Divide the mushroom mixture and cabbage between the warm tortillas. Top each one with some chimichurri, and serve immediately.
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