Vegan Mushroom Tacos with Avocado
Savory sautéed mushrooms paired with creamy avocado in soft tortillas make these vegan tacos a delicious, plant-based meal.
Ingredients
- 2 cups sliced mushrooms button or cremini
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 small corn tortillas
- 1 ripe avocado sliced
- ¼ cup fresh cilantro chopped
- ¼ cup salsa
- 1 lime cut into wedges
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and garlic, sauté until softened (about 3 minutes).
- Stir in sliced mushrooms, cumin, paprika, salt, and pepper. Cook until mushrooms release moisture and are tender, about 7 minutes.
- Warm the tortillas in a separate pan for about 1 minute on each side.
- Assemble tacos by spooning the mushroom mixture onto each tortilla.
- Top with avocado slices, cilantro, and a drizzle of salsa.
- Serve with lime wedges for extra zest.
Notes
For a spicier kick, top the tacos with pickled jalapeños or hot sauce. You can also substitute the avocado with a cashew crema for a dairy-free alternative to sour cream.
