Spicy Mushroom Tacos

My family had a taco night the other day and because I didn’t want to miss out on the action I made my own taco stuffing! I had some cremini mushrooms in my refrigerator that I got at the Farmer’s Market, and felt inspired by some tacos I had enjoyed at Taco Asylum in Costa Mesa. This recipe makes two large tacos or four smaller ones.


Roughly 3 Cups Thickly Sliced Cremini Mushrooms

1-2 Tbsp. EVOO or Grapeseed Oil

1 Small White Onion, Diced

1 Fresh Jalapeño, Diced

3/4 tsp. Chili Powder

3/4 tsp. Ground Cumin

1/2 tsp. Paprika

1 tsp. of your favorite Hot Sauce (I used Cholula)

A pinch of Cayenne Pepper

Salt to taste


Put oil, onion, and jalapeño into a medium-sized pan over medium heat; saute until onions are clear. Then add mushrooms in with spices, and saute until mushrooms are softened and smaller in size. Toast a tortilla on your stove and place mushrooms inside; for toppings I used lettuce, tomato, green onions, cilantro, avocado and some medium heat hot sauce. But, you can use these mushrooms in place of meat for any latin or hispanic dish and it will taste great!


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