Mushroom and Smashed Avocado Tacos are going to change your Taco Night forever! Super thin slices of marinated mushrooms combine with creamy avocado to make for a taste sensation that will have you coming back time and time again.
I was a vegetarian when I met my husband a million years ago. He was not. Within a couple of months I had caved to the pressure and was no longer vegetarian either….he is the youngest of four and is was very adept at pestering until he got what he wanted. I, on the other hand, was a very impressionable 19-year-old who was way too skinny and whose hair had started falling out in clumps; so lets just say vanity got the better of me.
Needless to say, I was a very bad vegetarian, and didn’t eat a proper diet – mashed potatoes and 2 minute noodles were my staples (I have learned a lot since then).
These days we have reached a happy medium and follow more of a flexitarian diet, where I make some chicken or red meat probably two nights a week. It was hard getting my husband to this point as he is was very much a ‘vegetables are the side dish, where’s the meat‘ kinda guy. There was a lot of whining. But we made it. There’s still some whining, but I am better at tuning it out now 🙂
Mushroom and Smashed Avocado Tacos
These mushroom and smashed avocado tacos, for me, were the turning point in that journey. There were no initial complaints (perhaps because they look like they contain thin strips of beef?) and nowadays he happily requests them time and time again. Yay!
In fact, this is one of the few recipes in our house to find itself as a guest of honour on the menu plan every couple of months. That’s a big achievement around here, as I always have a million dishes I want to try, and rarely repeat the same dish twice. They are that awesome 🙂
Handy tip for those with toddlers: my kids will NOT eat mushroom tacos…and really the fight just isn’t worth it. So instead I use a couple extra tortillas add some cheese and make some little mushroom quesadillas (fondly referred to as bacon quesadillas…I won’t tell if you don’t), which they happily devour.
Looking for some more meal inspiration? Check out these favourites:
Mushroom and Smashed Avocado Tacos are going to change your Taco Night forever! Super thin slices of marinated mushrooms combine with creamy avocado to make for a taste sensation that will have you coming back time and time again.
- 2 lbs mushrooms baby portobellos/brown/white button - I use a mixture
- 2 tbsp avocado oil
- 2 tbsp tamari
- 1 clove large garlic minced
- 1 tsp smoked paprika
- 2 tbsp diced red onion plus extra for serving
- 6 small corn tortillas
- 2 avocado roughly mashed
- 1 lime
- 3 tbsps freshly chopped cilantro for serving cilantro
- Crumbled goats cheese for serving optional
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Slice the mushrooms as thinly as possible using a mandolin or the thinnest setting on the slicing side of a grater (see note)
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Heat a large skillet over high heat and add the avocado oil. Add all the mushrooms to the skillet and allow to cook, almost undisturbed, for about 15 minutes
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Add in the tamari, garlic, paprika, and red onion and cook for another 5 minutes until all the liquid has gone and the mushrooms have become dark brown and almost crispy. Remove from the heat
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Warm the corn tortillas and top with the mashed avocado
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Top with the mushrooms, chopped coriander, a squeeze of lime and a sprinkle of raw red onion. Crumble some goats cheese on top and you are good to go (if you are vegan, no goats cheese)
A punnet is equal to about 1/2lb or 250grams
Make sure you get the mushrooms as thin as possible or they won't caramelise properly and you won't get the desired result. I don't have a mandolin, so I used the thinnest slice available on my grater. You don't want to slice them by hand because it will take a long, long time and it will be nearly impossible to get them thin enough.
Have you tried these mushroom and smashed avocado tacos? I would love to hear from you! Be sure to leave a comment, share on Facebook, or pin to Pinterest for later. Happy Eating!
Looking for more vegetarian taco ideas? Check these out from around the web:
- Southwest Tofu Scramble Breakfast Tacos from Delightful Adventures;
- Potato Tacos with Avocado Salsa from The Rustic Foodie.
Did you use smoked paprika?
Yes!
We have made them twice now. Just keeps getting better and better.
Oh I am so happy to hear that!! Thanks for taking the time to pop back and leave a comment 🙂
Just tried this out and struggled with my mandolin… Could you give a rough idea as to how thin they should be? Paper thin?
I was making them for myself (smaller portions) and I felt the mushrooms began to burn after 3 min in the pan. Love the flavor profiles though!
Oh I am so sorry this didn’t work out for you Anthony, how annoying! Yes, they should be super thin, paper thin (I normally get about 10 slices from one average sized mushroom). The mushrooms should get nice and crispy, but they shouldn’t burn. Maybe your pan got too hot? Maybe try turning the temp down and just cooking them for a little longer to get them crispy enough. I hope it works out for you if you decide to try it again, I have seriously made this dish like 20 times, and it always works so well 🙂 So sorry you had troubles
Hi! I would love to make these, but I am wondering what the conversion of punnets to lbs. is. I’ve looked online and am getting mixed answers. Thanks!
Hi Kelly, a punnet is roughly 1/2 lb. Thanks for the question, I should probably make it more clear on there 🙂 Hope you love them!
This seriously is such a fancy yet quick recipe – Perfect for a weekend brunch or even quick meal.
Thanks Molly 🙂
WOAHH!! These tacos look absolutely fantastic! Usually I don’t like mushrooms too much, but hey – I’ll have two of those any time!! ;D
If it helps, they don’t taste too mushroomey here:)
I LOVE the idea of mushroom tacos! Your pics look SO delicious…pinned! 🙂
Thanks Gin! They are a favourite around here 🙂
I’m always looking for new vegan taco recipes to try. Love that you used so many mushrooms! The more the better! Sharing!
Oh we are big mushroom addicts! So bad, we are even on first name terms with the ‘mushroom lady’ at the farmers market 🙂
Looks amazing! Love the addition of avocado here, that sounds just incredible!
Thanks 🙂 We love it!
Those tacos look awesome. I love avocado and mushroom together!
Me too Mel 🙂
Ugh the mashed avo + mushrooms look like such a delicious texture combo! I love everything in this recipe so I’m gonna need to try it ASAP. I usually stick to lentils, rice, or beans for my tacos/burritos, but I love the idea of a mushroom base!
They are so good! Probably a little more effort than lentils or beans, but totally worth it!
Growing up in California, Tacos have always been part of our family meals. These sound beyond delicious! Can’t wait to try this out.
Oh I know, I have never eaten as many tacos as I do now that I live in California 🙂
LOVE mushrooms. LOVE tacos. This dish is perfect!
Thanks Jenn 🙂
Mushrooms are my go to for a meaty texture. The tacos look delicious!
Thanks Linda! I know, mushrooms are pretty awesome!
Love this easy taco recipe. Will be making it this weekend!
Hope you love them Letty 🙂
Love the flavors here! What a fantastic veggie taco!
Thanks Rebecca 🙂 Mushrooms pair so well with the avocado!
A great recipe Donna! My husband whipped this up for me tonight for a Valentines Dinner without breaking a sweat! (this says a lot as he rarely cooks) It encompasses all the yummy ingredients I love to cook with but just done a little differently. Definitely looking forward to trying more of your recipes; I just have to convince my husband that he looks better in an apron than I do!
Good luck convincing the husband….I am still trying with mine 🙂 Glad to see he made you dinner for Valentines day – that’s a win!! Hope you enjoyed being pampered