Lighten up with these mushroom tacos. Made with grilled portobello steaks and avocado mango salsa, these vegan and gluten-free tacos are the perfect light meal.
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It’s taco time, my friends!
After making these Buffalo Jackfruit Tacos a few weeks back, I realized I simply did not have enough taco recipes on the blog. It was time to make a change. I love tacos; we eat them at least once a week at my house. And why not? With so many different combinations of flavors, it’s a new meal every time.
These Mushroom Tacos with Avocado Mango Salsa are incredible. Made with my 4-ingredient portobello steaks and a fresh avocado mango salsa, these tacos are a mixture of sweet, savory, creamy, and spicy. And the best part? They can be made in a hurry for a quick and easy refreshing weeknight meal.
Let’s take a closer look!
Recommended Ingredients & Equipment
Ingredients & Substitutions
- Portobello Steaks – This is my 4-ingredient portobello steak recipe that includes portobello, olive oil, balsamic vinegar, and steak seasoning. Most steak spices are vegan, but make sure to check the label.
- Corn Tortillas – I prefer corn but flour will also work.
- Oil – Any high heat oil will do. I recommend coconut or avocado.
- Mango Avocado Salsa – This is a combination of avocado, mango, jalapeño, cilantro, lime juice, and salt.
Recommended Equipment
For this recipe you will need basic kitchen equipment like a mixing bowl, sauté pan, and basic utensils. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Mushroom Steak Tacos
Step One – Make the Portobello Steak
Whisk together the olive oil, balsamic vinegar, and steak season in a small bowl and set aside.
Clean the mushrooms with a damp kitchen towel to remove any soil that clings to the mushrooms. With a pastry brush, generously brush on the olive oil/balsamic mixture so that it’s completely covering the mushrooms.
Place the mushrooms in a shallow baking dish, top side down, and bake uncovered, for about 30 minutes, flipping after 20 minutes. The mushrooms are done when they are lightly charred on the edges and have shrunk down about 30% in size. Delicious and simple!
Step Two – Make the Avocado Mango Salsa
To make the salsa, cube the avocado and mango. Throw it in a bowl and add diced jalapeño, minced cilantro, fresh lime, and salt. Mix, taste, and adjust seasonings.
Pro Tip: Other than these tacos, it is delicious with chips, on a salad, in burrito bowls, or just eaten with a spoon (that’s my fave!).
Step Three – Assemble the Vegan Tacos
Now that we have our portobello steaks and avocado mango salsa made, it’s time to assemble the tacos. To assemble, place a few strips of Portobello on the bottom of each tortilla. Add two to three tablespoons of avocado mango salsa and top with fresh lime and cilantro.
Serving and Storing
Serving – Once assembled, these vegan tacos should be eaten immediately. Serve these tacos as part of your Cinco de Mayo meals or summertime potlucks.
Storing – Leftovers should be stored separately. The Avocado Mango Salsa can be stored in an airtight container in the refrigerator for up to 3 days. Store the Portobello Steaks in the refrigerator for up to 3 days. When ready to eat, gently reheat the steaks in the microwave or in a skillet over the stovetop.
More Vegan Taco Recipes
- Buffalo Jackfruit Tacos with Creamy Cilantro Slaw
- Crispy Coconut Lime Cauliflower Tacos
- Balsamic Portobello Tacos with Spicy Red Pepper Sauce
- Teriyaki Tofu Tacos with Pineapple Slaw
- Orange Glaze Tempeh Tacos
Mushroom Tacos with Mango Avocado Salsa
Ingredients
- 1 batch Portobello Steaks (4 large portobellos)
- 8 (6" ) corn tortillas
- 1 tbsp avocado oil
- 1 small avocado, chopped
- 1 small mango, chopped
- juice of 1 lime
- 1/2 small jalapeño, seeded and minced
- 1/4 cup cilantro, minced
- salt, to taste
Instructions
- Begin by making the portobello mushroom steaks according to these instructions.
- While the portobellos are baking, make the mango avocado salsa by mixing together the avocado, mango, jalapeño, lime, cilantro, and salt. Taste and adjust seasonings.
- Add avocado oil to a small skillet and heat it over medium heat. Grill each corn tortilla for about 30 seconds per side until tortillas are warm, soft, and slightly charred. Remove from heat and set aside.
- Once the mushrooms are done, remove them from the oven and cut them into 1/2" slices. Assemble the tacos by placing 2-3 slices of mushroom on a corn tortilla. Top with 2-3 tablespoons of salsa and serve immediately.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Holly M says
Super yummy! I cooked the mushrooms at 350 as I didn’t see what temp to cook in your recipe. I may bump up the heat next time, but overall this one’s a keeper!