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Crispy Portobello Mushroom Tacos

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These crispy portobello mushroom tacos offer a quick, easy, and flavorful weeknight meal with a perfect balance of smoky seasoning and juicy mushroom texture. They are versatile, satisfying, and perfect for casual get-togethers.

Ingredients

Scale
  • 3 large portobello mushroom caps, cleaned and sliced into ½-inch thick strips
  • ½ cup (60g) all-purpose flour (can substitute gluten-free flour)
  • 2 tablespoons cornstarch
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • Salt and pepper to taste (about ½ teaspoon salt and ¼ teaspoon pepper)
  • 3 tablespoons vegetable oil (avocado oil recommended)
  • 8–10 small corn or flour tortillas, warmed
  • Diced red onion or pickled onions
  • Chopped cilantro
  • Crumbled Cotija or feta cheese
  • Sliced avocado or guacamole
  • Fresh lime wedges
  • Optional: sour cream or vegan crema

Instructions

  1. Clean and slice portobello mushrooms into ½-inch thick strips.
  2. In a large bowl, whisk together flour, cornstarch, smoked paprika, garlic powder, ground cumin, salt, and pepper.
  3. Toss mushroom slices in the dry mix until fully coated, shaking off excess flour.
  4. Heat vegetable oil in a large skillet over medium-high heat. Fry mushrooms in a single layer until golden and crispy on one side (3–4 minutes), then flip and cook another 3 minutes.
  5. Transfer mushrooms to a paper towel-lined plate to drain excess oil. Warm tortillas on a dry skillet or tortilla warmer.
  6. Assemble tacos by layering crispy mushrooms on tortillas and topping with diced onions, cilantro, cheese, avocado slices, and a squeeze of lime. Add sour cream or crema if desired.

Notes

Dry mushrooms well before coating to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Use medium-high heat and flip mushrooms once per side to keep coating intact. Warm tortillas while mushrooms fry to save time. For vegan version, skip cheese and sour cream or use vegan alternatives. Mushrooms can be baked at 425°F for 15–20 minutes as an alternative to frying.

Nutrition

Keywords: portobello mushroom tacos, crispy mushroom tacos, vegetarian tacos, easy taco recipe, weeknight dinner, gluten-free tacos, vegan tacos

Find it online: https://chloeplate.com/crispy-portobello-mushroom-tacos-recipe-easy-5-step-guide-for-perfect-tacos/