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Crispy Mushroom Fajita Tacos

Crispy mushroom fajita tacos are perfect for taco night! Each bite is crispy, flavorful, and so satisfying. These healthy vegan mushroom tacos are filled with guacamole, Pico de Gallo, and fresh corn salsa. Who can resist?
5 from 37 votes
Prep Time 5 mins
Cook Time 15 mins
Course Dinner, Lunch
Cuisine Mexican
Servings 6 tacos
Calories 529 kcal

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

  • 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!
  • Nutrition

    Serving: 2tacosCalories: 529kcalCarbohydrates: 62gProtein: 16gFat: 23gSaturated Fat: 4gTrans Fat: 3gSodium: 1980mgPotassium: 1886mgFiber: 16gSugar: 10g

    * 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.

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