Mushroom Tacos with Red Cabbage Slaw – Zenwise Mushroom Tacos with Red Cabbage Slaw – Zenwise
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Mushroom Tacos with Red Cabbage Slaw

What? Mushrooms in a taco? Yes, please! Portobello mushrooms are the perfect way to make taco night meatless (and just as satisfying). And with the help of some seriously satisfying toppings, these mushroom tacos are hearty, flavor-packed and will leave you wanting more! 

The mushrooms are seasoned with taco seasoning, then sauteed with onion and garlic. Serve on warm corn or flour tortillas with a red cabbage slaw, avocado slices, and Mexican cheese. Garnish with cilantro and tangy lime crema for a tasty supper!


Why We Love These Ingredients

Portobello mushrooms are low in calories and packed with 15 different vitamins and minerals. This thick, hearty mushroom is a great vegetarian substitute for meat. Plus the phytonutrients found in mushrooms provide a powerful immune boost by charging up our white blood cells.

Mushrooms also contain high amounts of antioxidants which can help reduce inflammation, improve cardiovascular health and may be protective against cancer.

Avocado is fiber-rich, gut-friendly and heart healthy. It contains abundant levels of a natural plant sterol called beta-sitosterol, which supports your cholesterol. It’s also a source of lutein and zeaxanthin, phytochemicals that protect your eyes from UV light and macular damage.

Limes, like most citrus fruits, are packed with Vitamin C and antioxidants which improve immunity, promote healthy skin, support heart health and even prevent kidney stones.

Cabbage is packed with gut-friendly insoluble fiber, which adds bulk to stool and promotes regular bowel movements. It is also rich in soluble fiber, which helps increase the number of good bacteria in the gut.

Plus, the glutamine in cabbage protects your gut lining from damage and promotes overall digestive function.


Pro Tips to Get You Started

We suggest using portobello mushrooms since they are thicker and meatier in texture. Cremini or baby bella mushrooms will taste great but soften up quite a bit during the cooking process.

Cook the mushrooms fresh for the best taste and texture. Cut the avocado right before using and squeeze some lemon or lime juice over the slices to prevent browning.

These tacos are best made fresh and don’t freeze well, so just prepare the amount you need.

You can make the red cabbage slaw up to a day ahead of time and allow the flavors to marinate.


Mushroom Tacos with Red Cabbage Slaw

Prep Time: 10minutes 

Cook Time: 15minutes 

Total Time: 25minutes 

Servings: 4



  • 2 TBSP olive oil , divided
  • 3 Portobello mushroom caps , stems removed
  • ½ onion , chopped
  • 1 fresh jalapeño pepper , minced, (remove the seeds and veins for less heat)
  • 2 garlic cloves , minced
  • 1-2 TBSP taco seasoning, to taste
  • Zest of 1 lime
  • 4-8 warm corn or flour tortillas , for serving

For topping

  • Red cabbage slaw
  • Mexican blend [or cotija ] cheese, for topping
  • 2 radishes, sliced
  • 1 avocado, sliced
  • fresh cilantro, chopped
  • Salsa or pico de gallo

For the red cabbage slaw

  • ¼ of a medium red cabbage finely shredded [or coleslaw mix]
  • ¼ of a medium red onion finely chopped
  • 2 TBSP lime juice
  • 2 TBSP olive oil
  • 1 TBSP apple cider vinegar
  • ½ tsp sugar
  • ½ tsp sea salt
  • ¼ tsp ground pepper

Lime crema

  • 3 TBSP sour cream
  • lime juice [to taste]
  • lime zest
  • pinch of salt and pepper



  1. Make the cabbage slaw: Mix all the slaw ingredients together in a large bowl and leave in the fridge until you are ready to serve your tacos

  2. Make the lime crema: In a small bowl, combine sour cream, lime zest  and a squeeze of lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

  3. Use a spoon to scrape off the gills from the portobello mushrooms and slice into long thin pieces. Add mushrooms to a bowl and toss with 1 TBSP of oil, a sprinkle of lime juice, and taco seasoning.

  4. In a large skillet, heat the oil over medium heat. Once the oil is hot, add the onion and jalapeños. Sauté for 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

  5. Raise the skillet heat to medium high and add the mushrooms. Cook, stirring only occasionally, for about 10 minutes.

  6. Warm the tortillas. Fill tacos with mushroom filling, red cabbage slaw, cheese, and toppings of your choice. Drizzle tacos with lime crema. Garnish with a squeeze of lime juice and chopped cilantro.




recipe source:

Mushroom Tacos - Tastes Better from Scratch

I added in the lime crema and red cabbage slaw


suggested recipe had a paywall

Pulled Mushroom Tacos With Salsa Guille Recipe | Epicurious

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