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Mushroom Tacos with Avocado Crema

Check out this recipe and more in Ayesha’s New York Times Bestselling cookbook The Full Plate.

Photographed by Eva Kolenko for The Full Plate.

Mushrooms are a great meat-free alternative when making tacos, and while I call for portobellos (for their meaty texture), you can use virtually any kind here.

So whether you are vegetarian, vegan, or simply want to eat a little less meat, this recipe is for you. The crema is delicious and has a little kick from jalapeño, but that can be modified if you’re not into a bit of heat.

Recipe:

Mushroom Tacos with Avocado Crema

Serves 4

Ingredients

Mushrooms and Marinade

  • 2 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 1/2 tsp light soy sauce
  • 1 pinch red pepper flakes
  • 6 portobello mushroom caps, sliced into 1/2-inch slices

Avocado Crema

  • 1 Haas avocado, pitted and peeled
  • 1/4 cup Greek yogurt
  • 1 garlic clove, roughly chopped
  • 1 1/2 tsp minced seeded jalapeño chile
  • Juice of 1/2 lime
  • Kosher salt and freshly ground black pepper, to taste
  • 8 corn or flour tortillas, warmed, for serving

Instructions

  • In a large bowl, whisk together the olive oil, vinegar, maple syrup, soy sauce, and red pepper flakes. Add the mushroom slices and toss to coat; let sit for at least 10 minutes, or up to 30 minutes.
  • Combine all the ingredients for the avocado crema in the bowl of a food processor and pulse until smooth. Transfer to a bowl and season to taste with salt and pepper.
  • Heat a large skillet over medium-high heat. Add the mushroom slices and cook, turning as needed, until they have released their moisture and are beginning to brown and shrink, 8 to 9 minutes. Season to taste with salt and pepper.
  • To serve, pile some of the mushrooms onto the warmed tortillas and top with spoonfuls of avocado crema.

Ingredients

Mushrooms and Marinade

  • 2 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 1/2 tsp light soy sauce
  • 1 pinch red pepper flakes
  • 6 portobello mushroom caps, sliced into 1/2-inch slices

Avocado Crema

  • 1 Haas avocado, pitted and peeled
  • 1/4 cup Greek yogurt
  • 1 garlic clove, roughly chopped
  • 1 1/2 tsp minced seeded jalapeño chile
  • Juice of 1/2 lime
  • Kosher salt and freshly ground black pepper, to taste
  • 8 corn or flour tortillas, warmed, for serving

Instructions

  • In a large bowl, whisk together the olive oil, vinegar, maple syrup, soy sauce, and red pepper flakes. Add the mushroom slices and toss to coat; let sit for at least 10 minutes, or up to 30 minutes.
  • Combine all the ingredients for the avocado crema in the bowl of a food processor and pulse until smooth. Transfer to a bowl and season to taste with salt and pepper.
  • Heat a large skillet over medium-high heat. Add the mushroom slices and cook, turning as needed, until they have released their moisture and are beginning to brown and shrink, 8 to 9 minutes. Season to taste with salt and pepper.
  • To serve, pile some of the mushrooms onto the warmed tortillas and top with spoonfuls of avocado crema.
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