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Wide shot of five smoky mushroom tacos on a counter being dressed with toppings like smoky mushrooms, avocado crema, pickled red onions and freshly chopped kale

Smoky Mushroom Tacos

These vegan tacos are popular for a reason! The smoky chipotle mushroom filling cooks in 10 minutes. Top with guacamole, quick pickled red onions, and fresh lime juice. A delicious easy weeknight dinner that can also be easily scaled up to serve a crowd.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4


Smoky Mushroom Tacos

  • 1 cup thinly sliced kale (lacinato or curly)
  • 4 teaspoons grapeseed oil (or other neutral oil)
  • 3 tablespoons lime juice, divided
  • lb Portobello mushrooms, sliced
  • teaspoons cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon fine sea salt
  • 1 tablespoon minced chipotle pepper + 2 tablespoons adobo sauce (from a can)
  • 12 small corn tortillas (warmed)
  • Quick Pickled Red Onions (and jalapenos, for garnish)
  • Lime wedges (for squeezing)


  • 2 avocados (pitted and peeled)
  • 2 tablespoons lime juice
  • ¼ teaspoon cumin
  • ¼ teaspoon onion powder
  • ¼ teaspoon fine sea salt
  • 1 to 2 tablespoons cilantro (more for garnish, optional)



  • Mix and refrigerate: Scoop avocado into a small bowl. Use a fork to mash until your desired consistency. Mix in lime juice, cumin, onion powder, salt, and cilantro (if using). Taste and adjust seasoning if needed. Cover and refrigerate (see note 1).
    2 avocados, 2 tablespoons lime juice, ¼ teaspoon cumin, ¼ teaspoon onion powder, ¼ teaspoon fine sea salt, 1 to 2 tablespoons cilantro

Smoky Mushroom Tacos

  • Massage kale: In a small bowl, combine kale, 1 teaspoon of the oil, and 1 tablespoon of the lime juice. Rub the kale with your hands to coat. Set aside to soften.
    1 cup thinly sliced kale, 4 teaspoons grapeseed oil, 3 tablespoons lime juice, divided
  • Cook mushrooms: Heat the remaining 3 teaspoons of oil in a large skillet over medium-high heat. Scatter mushrooms into the hot oil, and cook until they're reduced by half and slightly browned, 6 to 8 minutes.
    4 teaspoons grapeseed oil, 1¼ lb Portobello mushrooms, sliced
  • Season mushrooms: Add cumin, onion powder, garlic powder and salt. Stir to coat. Add chipotle pepper and adobo sauce. Cook, stirring frequently, for 2 to 3 minutes to let the flavors meld. Stir in remaining 2 tablespoons of lime juice, and cook for 1 minute. Remove from heat.
    1½ teaspoons cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon fine sea salt, 1 tablespoon minced chipotle pepper + [adjustable]2[/adjustable] tablespoons adobo sauce, 3 tablespoons lime juice, divided
  • Serve: Serve mushrooms with the kale, warm tortillas, and guacamole. Garnish with quick pickled onions (and jalapenos), more cilantro, and lime wedges on the side.
    12 small corn tortillas, Quick Pickled Red Onions, Lime wedges


  1. Storing guacamole: We like to press a piece of plastic wrap directly on the surface of the guacamole, prior to refrigerating. The fresh lime juice helps delay oxidization (browning) too. If storing guacamole overnight, transfer guacamole to an airtight container, press a piece of plastic wrap on top, and seal with the lid. That said, guacamole is best enjoyed fresh.


Calories: 419kcal | Carbohydrates: 54g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 547mg | Potassium: 1277mg | Fiber: 14g | Sugar: 6g | Vitamin A: 2036IU | Vitamin C: 36mg | Calcium: 117mg | Iron: 3mg