These Portabella Mushroom Tacos with Lime Crema offer a satisfying, meatless alternative, with savory mushrooms and creamy, zesty lime topping. Served in soft tortillas, they’re packed with flavor, making them a perfect choice for a quick, healthy weeknight dinner or casual get-together.
Recipe Tips and Tricks:
- Use fresh mushrooms for a better texture.
- Roast or grill the mushrooms for added flavor.
- For extra crunch, top with shredded cabbage or pickled onions.
- Prepare the lime crema ahead of time to save time.
Portabella Mushroom Tacos with Lime Crema
Savory, earthy Portabella mushrooms paired with tangy lime crema in soft tortillas for a flavorful, vegetarian taco option.
Ingredients
- 2 large Portabella mushrooms sliced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 small soft tortillas
- ¼ cup fresh cilantro chopped
- ¼ cup red onion thinly sliced
- ¼ cup crumbled feta optional
Lime Crema:
- ½ cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Make the Lime Crema: In a bowl, whisk together sour cream (or Greek yogurt), lime juice, lime zest, garlic powder, salt, and pepper. Set aside.
- Prepare the Mushrooms: Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 5-7 minutes until softened. Season with cumin, smoked paprika, salt, and pepper. Stir occasionally.
- Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Spoon the cooked mushrooms onto the tortillas. Top with cilantro, red onion, and crumbled feta if desired.
- Serve: Drizzle generously with lime crema. Serve immediately.
Notes
- Vegan option: Substitute sour cream with cashew cream or a dairy-free yogurt.
- For a spicier kick, add some sliced jalapeños or hot sauce.
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