Introducing crispy mushroom fajita tacos! This healthy vegan and vegetarian recipe is so flavorful, easy to make, and perfect for Taco Tuesday. Trust us - it'll be the best taco night ever. Each bite is totally satisfying!
You seriously can't go wrong with these for taco night! The crispy mushroom fajita tacos are a new recipe that you'll want to try as soon as possible. They're completely plant based, easy to make, and packed with flavor!
When I first transitioned into a plant based diet, tacos were my go to! I made them every day before work.. the same 'ole recipe day after day. It got so boring so began trying out new combinations and ways to replace meat and these tacos soon became my new favorite.
They're topped with a homemade guacamole, a vegan sour cream, fresh corn salsa, and garnished with cilantro straight from the garden. It's so delicious!
The best part is the creation and making them yours so load them up with all of your favorite toppings like lettuce, tomatoes, avocado, or salsa. You can also put beans in the tacos for extra protein. Get creative and fill your tacos with any ingredients you desire!
Total Time
- Preparation time: 5 minutes
- Cooking time: 15 minutes
- Total: 20 minutes
Ingredients
- Corn salsa
- Pico de gallo
- Guacamole
- Vegan sour cream
- Flour tortillas for tacos
- Oil
For Mushroom Fajita:
- Portobello mushrooms
- Red bell pepper
- Yellow bell pepper
- Green bell pepper
- Red onion
- Lime
- Chili powder
- Ground cumin
- Smoked paprika
- Oregano
- Salt and pepper
For Mushroom Marinade:
- Soy sauce
- Water
- Olive oil
- Lime
- Garlic cloves
- Black pepper
How to make crispy mushroom fajita tacos
- Slice the mushroom cups into thick ½-inch strips.
- Prepare a marinade for the mushrooms: in a bowl mix soy sauce, water, olive oil, lime juice, garlic, and pepper. Place mushrooms into the marinade and stir until evenly coated, cover a bowl with a lid and put into the fridge for 30 mins.
- In a meantime, slice the bell peppers into thick long strips, also slice the onion lengthwise into large chunks. Put bell peppers and onions into a big bowl and cover with spices: chili, cumin, paprika, oregano, salt, and pepper. Drizzle with lime juice and stir.
- Heat olive oil in a large skillet over medium heat. Add the seasoned vegetables and cook for about 6 minutes.
- Remove the mushrooms from the marinade and add to the skillet. Stir everything and cook for another 6-7 minutes.
- Heat a ½ tablespoon of oil in a skillet and toast tortillas a little bit on both sides, then make a taco shell and arrange all the fillings. Serve with vegan sourcream and enjoy.
Tips For Success
- If you're making everything homemade, it's best to prep your corn salsa, Pico de Gallo, and guacamole ahead of time so the flavors really set in. Keep it in the fridge until you are ready to serve.
- You can use different mushrooms, or maybe a blend, if you'd like some different textures. Oyster and shiitake mushrooms also work amazing!
- If you want your tacos a little heartier, add some black beans or load up with more vegetables.
- Want soft tacos instead? Wrap them in foil and warm them in the oven at 350F for 20 minutes.
Storage
- Store leftovers in separate airtight containers and keep in the fridge for up to 3 days.
- It's best to use fresh tortillas when you're ready to eat your tacos again. That way you can be sure to have a crispy shell!
Equipment
- Chopping board
- Kitchen knife
- Frying pan
Crispy Mushroom Fajita Tacos
Ingredients
- 1 ½ cup corn salsa
- 1 cup Pico de Gallo
- 1 cup guacamole
- 4 tablespoons vegan sour cream
- 6 small flour tortillas
- 2 tablespoons oil
For mushroom fajitas:
- 6 large portobello mushrooms
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 red onion
- ½ lime, juiced
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- salt and pepper to taste
For the mushroom marinade:
- 3 tablespoons soy sauce
- 1 tablespoon water
- 1 tablespoon olive oil
- ½ lime, juiced
- 2 cloves garlic, minced
- ¼ teaspoon freshly ground black pepper
Instructions
- Slice the mushroom cups into thick ½-inch strips.
- Prepare a marinade for the mushrooms: in a bowl mix soy sauce, water, olive oil, lime juice, garlic, and pepper. Place mushrooms into the marinade and stir until evenly coated, cover a bowl with a lid and put into the fridge for 30 mins.
- In a meantime, slice the bell peppers into thick long strips, also slice the onion lengthwise into large chunks. Put bell peppers and onions into a big bowl and cover with spices: chili, cumin, paprika, oregano, salt, and pepper. Drizzle with lime juice and stir.
- Heat olive oil in a large skillet over medium heat. Add the seasoned vegetables and cook for about 6 minutes.
- Remove the mushrooms from the marinade and add to the skillet. Stir everything and cook for another 6-7 minutes.
- Heat a ½ tablespoon of oil in a skillet and toast tortillas until browned and to desired crispness on both sides, then make a taco shell and arrange all the fillings. Serve with vegan sour cream and enjoy.
Notes
Nutrition
* This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.
Did you try this recipe?
Please let me know how these Crispy Mushroom Fajita Tacos turned out for you! Leave a comment and rating below and don't forget to sign up for the newsletter if you want to receive recipes, meal plans, and special offers in your inbox.
Hi! I'm the founder of Speak Veggie To Me, a fun health and food blog where I share my favorite mouthwatering vegan and vegetarian recipes.
Mama Maggie's Kitchen
Oh my word! I need this in my life. I have to rethink dinner tonight. lol.
Dennis
This is really scrumptious! We are going to have this again.
Sondra Barker
Yum! Delicious tacos!
Jen
game changer for my tacos and I love every bite
Alexandra
So delicious - my kind of dinner! So tasty!
Amy B.
This recipe combines everything I love! The mushrooms with the marinade were so delicious, and I had never fried up flour tortillas like that before. So good!
Lucy
I've been looking for new plant based recipes to try and your recipe is perfect! The tacos look so delicious, I can't wait to try them! Thank you for sharing this recipe.
Denise
Your mushroom fajitas are mouth watering! I can't wait to give the recipe a try!
Natalie
This looks fantastic. Thanks for the idea. I'm making this for dinner tomorrow. Yum!
Freya
Mushroom tacos rock! Who needs meat when mushrooms have so much more flavour anyway!
Jeannie
I love all the spices in the mushrooms, it brings out such a good flavor for these tacos!
Addie
So many bold flavors! Loved this for dinner!
Michael
Mushroom tacos are seriously some of my favorite meat replacements. I love how the mushrooms bring a meaty texture but still pack on the flavor. I really enjoyed this recipe and can't wait to make it again!
Andrea White
Looks absolutely amazing!
Melissa
Excellent idea with lots of flavor. I always appreciate new vegan recipes.
adriana
This is one of my favorite meals. We prepare mushroom fajitas often and like them also with crispy tortillas.
Anna
Mushrooms are such a great substitute and alternative to meat, and these tacos are definitely ticking all of the boxes! All the flavours work so well, and I just love that crunch you get with every bite!
Liz
We love adding mushrooms to dishes at our house, so these will be added to the meal planning!
Enriqueta E Lemoine
These tacos were my lunch yesterday. They turned to be delicious. Thanks for the recipe.
Louise Cayzer
I love tacos and the mushroom filling for these is AMAZING. Going to try some of your salsa recipes next.
Jac
These look wonderful! Love that they use Portobello mushrooms. My son loves tacos but not too keen on mushrooms but I am always looking for tempting recipes so that he will enjoy mushrooms! Will be trying this soon 🙂
Natalie
This is a great dinner idea. I love how healthy this is. I'm making this for sure. Thanks!
Shashi at Savory Spin
These sound AND look absolutely amazing! Perfect plant-based meal - I am looking forward to making this in our home!
Jacqueline Meldrum
What a great idea! I would love these. I am a real mushroom lover.
Cathleen
Meatless Monday with leftovers for Taco Tuesday!! I am drooling over these tacos, this looks amazing! Thanks so much for the recipe 🙂
Chef Dennis
Tuesday is coming and this Crispy Mushroom Fajita Tacos will be perfect to serve. My family will surely love this tasty dish.
Kayla DiMaggio
Girl, my love of tacos is so real. I love the idea of using mushrooms in place of meat, I see a lot of vegan recipes that use jackfruit and it is just way too sweet for me. These tacos were so delicious and bursting with flavor. I topped them with your pico de gallo and it was straight perfection!
Veronika Sykorova
These look amazing! I had mushroom tacos at this Mexican restaurant the other week and have been dreaming of them ever since haha. Can't wait to make my own! Yum