Mushroom Tacos The Best Vegetarian Taco Recipe

If the ingredient combo in this mushroom taco filling sounds odd, that is because the first time I made them, I was in the process of trying to use up every possible odd and end in the refrigerator to clear space for a giant grocery trip I was preparing to make the next day. The refrigerator in our new house is smaller than a standard size, so it happens frequently. Our prior home had not one but two refrigerators, and even though the second dated from the late 1980s, it worked. When the time came to transition to having only one small one, I knew we were destined to starve. KIDDING. It was an adjustment at first, but I’m slowly learning to buy things in smaller quantities as we need them. And if I over buy? Well then the leftovers meet unexpectedly delicious ends. Which brings us to Mushroom Tacos. Born of necessity to use up what we had on hand, these spicy vegetarian mushroom tacos turned out to be one of our favorite healthy dinners in a good while (and as good as vegetarian Cauliflower Tacos). We loved the tacos so much, I’ve made them twice since, once for friends, then again to perfect the recipe for you all here.

About This Mushroom Taco Recipe

The ingredients I found in my refrigerator that set this recipe in motion are:

Mushrooms. The first time I made shiitake mushroom tacos, because that was what we had on hand. I’ve since tweaked the recipe to use cremini (baby bella) mushrooms, as they are more affordable and you need quite a lot for this recipe.

You can really use any kind you like (oyster mushroom tacos or a blend of different mushrooms would be delish), with one exception: do not use plain white button mushrooms. Their flavor is bland, and your tacos won’t have the oomph the recipe needs.

Cabbage. One of the most under-appreciated of all seasonal vegetables, cabbage is delicious, especially sautéed. It’s mild and ideal for soaking up all the yummy flavors we’ll be adding to these tacos.Tofu. I found a package of this spicy Italian-style tofu in our fridge and decided to try tossing it in to make the tacos higher in protein. BINGO. Its spice really elevated the filling and made it much more interesting.

I realize Italian-style tofu sounds odd, but I love this product and buy it regularly. It’s ultra high in protein, it’s the right amount of spicy, and if you cut it up and sauté it, it has an excellent texture and is not at all mushy. I put it in eggs, pasta, and, now lately, Mushroom Tacos. Not a single guest had any idea that the tacos contained tofu, so if even if you are skeptical, I highly encourage you to give it a try. That said, if the idea of vegetarian mushroom tofu tacos just does not sit well with you or you can’t find this product, you can swap Italian turkey sausage or chicken sausage. I do not recommend regular tofu. Its flavor and texture won’t do the job here. (Check out these Tofu Tacos for a recipe using regular tofu or these Tempeh Tacos that use tempeh.)

Hoisin, Soy Sauce, Rice Vinegar. This trio creates a sweet, sticky, well-balanced sauce that makes the mushroom taco filling irresistibly good.

All three of the above ingredients are pantry staples if you make Asian-inspired recipes like stir-fries regularly. They are not expensive, widely available in most grocery stores, and worth keeping on hand (you can use the leftovers to make many of these stir-fry recipes with them too).

Ginger and Garlic. The background notes that keep the Mushroom Tacos tasting fresh and zippy. Do not skimp.Peanuts. The final crunchy, toasty element that makes the Mushroom Tacos shine.

More Ways to Serve Mushroom Tacos

Ditch the tortilla and mix with brown rice, similar to a classic stir-fry.Swap the tortilla for bib lettuce leaves to create lettuce cups (similar to these Vegetarian Lettuce Wraps).