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Portabella Mushroom Tacos with Lime Crema
Kathie Clane

Portabella Mushroom Tacos with Lime Crema

Savory, earthy Portabella mushrooms paired with tangy lime crema in soft tortillas for a flavorful, vegetarian taco option.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 tacos
Course: Uncategorized
Cuisine: Mexican
Calories: 391
Ingredients Method Notes

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
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup red onion thinly sliced
  • 1/4 cup crumbled feta optional
Lime Crema:
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.