Chipotle Mushroom Tacos! A fun and low-key twist on a perfect busy weeknight meal that is sure to get those tastebuds tingling.
Simple and healthy, these crazy delicious Chipotle Mushroom Tacos are all that with their smoky, aromatic seasoning and hearty, “meaty” texture. Serve on a warm corn or flour tortilla and top with refreshing Pico de gallo, zesty cilantro, and creamy avocado. An easy dinner that the whole family will love.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
OK, so you know me, I have never been a huge mushroom fan, but these lovelies totally won me over. I freakin’ loved them. They are so tasty.
Mom has been raving about BarTaco’s mushroom tacos ever since she had them in Stamford while visiting Chris, Katie, Charlotte, and Emily. She went on and on and on about how yummy they were and was bound determined to try to recreate them into a Whole Food Plant Based recipe.
And boy am I glad she did. Dad loved them too. He ate his mushrooms al natural without the taco shell/tortillas. He said he enjoyed them without all the trimmings.
If you are a mushroom fan and love tacos, then this recipe is right up your alley. Super easy to make too. We made an easy Pico de gallo recipe to go with this recipe. We think it totally makes these tacos shine even more. Then top with some creamy avocado chunks and you are in taco heaven!
You gotta give this one a try!
Tips for Success:
- Mushrooms: You can pretty much use your favorite mushrooms in this dish. We used Baby Bellas because they are a hearty mushroom with great flavor.
- Mushrooms Broth: When the mushrooms are sautéing with the tamari, they will release their moisture. You want to sauté them to reduce, but there should still be some mushroom “juice” in the skillet when you add the tomato paste and garlic, then all the remaining ingredients. The end result should be mushrooms with a small amount of chipotle mushroom sauce.
- Slicing the Mushrooms: Slice the mushrooms on the thicker side as they will reduce when sautéing them.
- Pico de gallo: Cilantro measurement is after the cilantro has been chopped, and grape tomato measurement is after the tomatoes have been diced.
Leftovers and Freezing:
Leftovers will generally keep for 5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
The mushrooms can be frozen; however, it is best if served immediately after making or after refrigerating leftovers.
Pantry Products Used:
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Chili Powder: We used Penzeys Regular Chili Powder. It has great flavor, with a tiny kick that is not overwhelming. Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.
Kitchen Products Used:
- Large ceramic/enamel lined Dutch oven, skillet, or similar large skillet with a tight-fitting lid
We certainly hope you give this deliciousness a try.Print
Simple and healthy, these crazy delicious Chipotle Mushroom Tacos are all that with their smoky, aromatic seasoning and hearty, “meaty” texture.
Taco Base Ingredients:
- 1 lb. Baby Bella mushrooms, thick slice *
- 2 Tablespoons reduced-sodium tamari *
- 1 teaspoon minced garlic
- ½ teaspoon tomato paste
- 1 to 2 teaspoons lime juice
Taco Herb/Spice Ingredients:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chipotle powder
- ¼ + 1/8 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder *
- Pinch to ¼ teaspoon sea salt (+/-) *
Other Taco Ingredients:
Optional Taco Toppings:
- Pico de gallo (recipe below)
- Freshly chopped cilantro
- Chopped avocados
- 1 jalapeno pepper, seeded, fine dice
- 1 cup grape tomatoes, diced (or tomato of choice)
- ½ white onions, fine dice
- ½ cup cilantro, packed, chopped
- 3 Tablespoons lime juice
- 1 teaspoon minced garlic
- Pinch to ½ teaspoon sea salt (+/-) *
- Place the Herb/Spice Ingredients into a small bowl, mix well, set aside.
- In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the sliced mushrooms and tamari, sauté over medium-high heat for 7 to 10 minutes to allow the mushrooms to release their moisture into the pan.
- Add the tomato paste and garlic, stir constantly for 30 seconds.
- Then add the lime juice and the Herb/Spice Mix to the skillet, stir to incorporate and sauté for about 3 to 5 minutes.
- Remove from the stove, cover for several minutes to allow the mushrooms to absorb the flavors.
- Serve with tortillas, topped with Pico de gallo, chopped, avocadoes and freshly chopped cilantro.
Easy Pico de Gallo Instructions:
- Place all the ingredients for the Easy Pico de gallo in a bowl, stir to combine.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Enough for 12 tacos
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