Everyone loves tacos. Don’t we? These are perhaps the most well know dish of my birth country. Authentic, or not, the variety of fillings put in tacos is huge and amazing. I love that different people around the world will adapt local flavours to their tacos. And why not, a corn tortilla is the perfect vessel for satisfying your Mexican, fusion, or seasonal craving.
I did not grow up eating mushroom tacos, unfortunately for me. In fact mushrooms weren’t really something that made an appearance on my mother’s menus. We did eat them now and then but never as a main meal, and certainly not as tacos. Other than during lent vegetarian meals were virtually non-existent in my parent’s home — though my mom does make killer chile rellenos year-round.
I’ve always liked mushrooms but this year I can’t seem to get enough of them. Some of you might remember that I really love portobellos, so it was only natural that I use them for tacos. To give the mushrooms more flavour I added a local pepper and some onion. The peppers never have a name on them so I am guessing they most resemble cubanelles. The weird thing is that the spicyness on these peppers varies greatly. Sometimes they are sweet and other times they are spicy. This time they were so spicy that my fingers burned for hours after I had sliced them. The pain was among the worst chile burn pain I have ever had…but it was worth it because the tacos tasted scrumptious! Haha, the pain foodies are willing to endure for a tasty dish.
There really isn’t much of a recipe, but I’m going to share it with you so that you can print it out for your grocery lists.
- 2 large portobello mushrooms, sliced into strips
- 3 cubanelle peppers, sliced into strips (or sub with a medium spicy pepper of choice)
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- olive oil
- sea salt and ground black pepper, to taste
- corn tortillas
- avocado
- jalapenos
- salsa
- cheese, optional
- Heat the oil and saute the onions until soft. Next add the garlic, mushrooms, pepper, salt and black pepper. Cook until the mushrooms and cubanelle have reached your desired tenderness.
- Warm the tortillas and top with the vegetables, jalapeno and avocados. Enjoy!
Have you ever eaten mushroom tacos? These vegan tacos tasted so freaking good! The meatiness of the portobello will really hit the spot.
Scrumptious! A great idea.
Cheers,
Rosa
Beautiful, as always. We often put mushrooms in our fajitas or tacos in order to use less meat or make room for more guests–portobellos are perfect. And yes, all you need is a little imagination to fill a corn tortilla. 🙂
They look so beautiful and delicious!
Now that looks just scrumptious Nancy. Do you deliver? He he. Gorgeous pics as always….take care ♥
Good dish! We ate at a Mexican restaurant recently, and I had mushroom enchiladas for the first time. Tasty! And I’ll bet this is tasty, too. Good stuff. And nice light in your photos.
I love portobello mushrooms, I can’t wait to try these tacos!
Although I make portobello and bell pepper fajita tacos often, I have never used quite this combination. Love it. I feel inspired.
I’m made portobello burgers, but never portobello burgers. What a great idea! We’re definitely going to be giving this a try because we love tacos in this house. When I saw your peppers, I thought of the sweet peppers I’ve been buying this year. They look very similar. However, mine were sweet. It sounds like yours were VERY hot (this time). Yes, foodies do endure a lot for good food. 🙂
G’day nancy! BIG fan of portobellos too!
Love the angles and lighting of your very expressive photos today too!
Cheers! Joanne
Wow! Anything with mushrooms is welcome on my plate! Looks fresh and tasty!
Gorgeous veggie tacos, Nancy!
These tacos look divine – love a bit of spiced portobello mushrooms. I’ve never had cubanelle peppers, are they similar to Italian sweet peppers? I remembered having some yummy vegan tacos in Mexico City – they always serve them with spicy pickled onions.
Oh my gosh, looking at these photos is making me SO hungry. I love mushrooms!
I bet those portabella mushrooms gave a great “meaty” texture. Looks great. 🙂
Do you make your own tortillas?
I love portobello mushrooms. I wish I could find them here – they are such an adaptable food.
Hi Holly!
Yes, I do make both corn and flour tortillas. But we are lucky that both are available here now, so when I feel lazy (like the day I made these tacos) I just run out for a packet.:)
I would eat these for all three meals, looks gorgeous
Thank you Simi!
It’s been a while since our last visit, so we just saw your new website layout, looks beautiful dear Nancy! It’s much cleaner and easier to read and focus on the photos!
Fantastic recipe for tacos btw. We only recently (past 6 months) tried making tacos at home, they’re an exotic food here. We also made our own taco shells from tortillas and they tasted amazing!
We hope you’re doing great and wish you all the best!
Lots of love from Athens,
Panos and Mirella