Smashed Avocado and Baby Portobello Mushroom 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.
Baby Portobello Mushroom Tacos
I was a vegetarian when I met my husband a million years ago.
He was not.
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 🙂
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.
In fact, this is one of the few recipes in our house to find itself as a guest of honor 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 🙂
If you are a regular at making tacos at home you are going to know you need some tortillas, avocado, sour cream, salsa, and whatever other fillings tickle your fancy.
For these mushroom tacos we are going to make some super flavorsome mushrooms, so you will need a few extra ingredients, but don't worry, we don't need anything super fancy.
You will need:
- mushrooms: I use a mixture of baby portobellos, brown mushrooms, and white button mushrooms;
- avocado oil or other cooking oil of choice;
- tamari: this is a gluten-free low sodium soy sauce that can be found in the health section or the same section as soy sauce in most well-stocked grocery stores;
- garlic: I use fresh garlic for this recipe, but you could use dried garlic if preferred;
- smoked paprika;
- red onion;
- corn tortillas: I use mini corn tortillas, but you could use flour tortillas if preferred;
- avocado: we are going to use this to make simple guacamole, so you could always replace it with a premade guacamole if you want to speed things up in the kitchen;
- lime: fresh is best, but you could get away with using the bottled stuff if preferred;
- freshly chopped cilantro;
- Crumbled goat's cheese or queso.
Of course, you might want to add sour cream, salsa etc as well, but I will leave that to you.
How To Make
These mushroom tacos are pretty easy to make, however, there is one vital tip I cannot emphasize enough if you want the perfect textured mushrooms.
You need to get the mushrooms as thin as possible.
I cannot emphasize this enough.
TIP: If you don't get the mushrooms super thin, they aren't going to get all caramelized and crispy on the edges and you just won't get the full taste experience.
I mean they will still be delicious, but you really want that little bit of crispiness on the edge.
use a mandolin
This is the best way to get your mushrooms super thin.
Just work away at those mushrooms on the thinnest setting.
You will have a huge pile and it will seem like you have way too many to possibly cook, but mushrooms are full of liquid and they shrink so much when cooked.
don't have a mandolin? Use a grater.
Use the blade on the side of the grater to get super thin slices of mushroom.
Take your time, you don't want to be grating your fingers as you go.
This method will give you a slightly thicker cut than you would get from a mandolin but it will still work well for this recipe.
can i slice the mushrooms by hand?
Yes if you have to.
But you will be there all day long and it will be a bit of a pain. I wouldn't recommend it.
If you do go this route then use a super sharp knife and cut as thinly as you possibly can without cutting yourself.
Layer the smashed avocado onto the heated corn tortilla, pile on some of the crispy mushrooms, a sprinkle of lime, some chopped red onion, a squeeze of fresh lime, and a sprinkle of goat's cheese or queso and you are good to go.
- sour cream
- chili flakes
- hot sauce
- thinly sliced crispy lettuce
Or whatever other toppings you tend to add to your homemade tacos.
Handy tip for those with toddlers: my kids will NOT eat mushroom tacos...but when the mushrooms are cooked like this, combined with cheese, and served quesadilla style...let's just say they will happily devour them.
For Kids: use a couple of 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).
Need More Mushroom Recipes?
I am a huge mushroom fan, and have been adding them to so many recipes lately, they are such a versatile ingredient.
Why not try one of these recipes next:
- Savory French Toast With Mushrooms Bacon and Cherry Tomatoes
- Creamy Irish Potato Mushroom Soup
- Feta and Mushrooms on Toast Recipe
- Mushroom and Herbed Ricotta Cannelloni
- Why not try some mushroom tacos filled with these Fried Mushrooms?
If you tried this recipe and loved it please leave a star rating on the recipe card or comment after the recipe card.
Smashed Avocado and Baby Portobello Mushroom Tacos
- 2 lbs (800g) mushrooms baby portobellos
- 2 tablespoons avocado oil
- 2 tablespoons tamari
- 1 clove large garlic minced
- 1 teaspoon smoked paprika
- 2 tablespoons diced red onion plus extra for serving
- 6 small corn tortillas
- 2 avocado roughly mashed
- 1 lime
- 3 tablespoons freshly chopped cilantro for serving cilantro
- Crumbled goats cheese for serving optional
- Slice the mushrooms as thinly as possible using a mandolin or the thinnest setting on the slicing side of a grater (see note)2 lbs (800g) mushrooms
- 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 minutes2 tablespoons avocado oil
- 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 heat2 tablespoons tamari, 1 clove large garlic, 1 teaspoon smoked paprika, 2 tablespoons diced red onion
- Warm the corn tortillas and top with the mashed avocado6 small corn tortillas, 2 avocado
- 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)1 lime, 3 tablespoons freshly chopped cilantro for serving, Crumbled goats cheese for serving
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.