Spiced mushroom tacos with fire-roasted corn, pickled onions and fresh lime juice. A flavor-packed plant based dinner to make this week.
Savory mushroom tacos topped with all of my favorite fix-ins. These plant-based tacos are the perfect way to eat more veggies, and are packed with bold, fresh flavors.
Meaty portobello mushrooms get seasoned with a simple homemade spice blend and cooked in some olive oil until soft and tender. They’re paired with some fire-roasted corn on a charred tortilla with pickled onions, cilantro and hot sauce.
This simple dinner recipe is one of my favorites when I’m craving something light & fresh, yet satisfying. You can add black beans for an extra boost of protein, or top the tacos with your favorite cheese or sour cream.
What you’ll need to make mushroom tacos with fire-roasted corn
- Small tortillas- I love using a corn/wheat blend tortilla, or corn tortillas, for this recipe. If you have a gas stove, I highly suggest heating the tortillas directly on a flame to give them a nice char
- Mushrooms– portobello mushrooms are my favorite for this recipe for their meaty texture
- Spice blend– you’ll need smoked paprika, chili powder, cumin, and salt for the mushrooms
- Pickled onions– the pickled red onions add delicious tart flavor to this dish
- Fire-roasted corn– I cooked the corn directly on my stovetop then topped it with flakey salt
- Toppings– I like to top my tacos with avocado, cilantro, fresh lime juice and green hot sauce or salsa verde
- Prepare the pickled red onions first to give them enough time to marinate. Mix the sliced red onions with apple cider vinegar, warm water, sugar and salt
- Next, marinate the mushrooms in your spice blend with some olive oil, chopped onion and cilantro. Cook them in a skillet with olive oil for 10-15 minutes until cooked down
- Heat the corn on the cob over a high flame to char. Rotate every few minutes, once you hear a popping noise. Once ready, sprinkle with flakey salt and slice the corn off the cob
- Next, assemble your tacos with your charred tortillas, avocado, mushrooms, corn, pickled onions, cilantro and hot sauce
The pickled red onions are my favorite meal prep to keep around. They pair well with so many meals.
More ways to serve your pickled onions:
- Avocado Chicken Wraps with Harissa Mayo
- Shawarma Spiced Tofu Wraps
- Roasted Veggie Tacos with Chipotle Mayo
- Kale Tahini Caesar Salad with Chickpea Croutons
This recipe is easy to make, full of flavor and can be prepare ahead of time for a weekday meal prep. I can’t wait for you guys to try it!
Other plant-based recipes you’ll love:
Buffalo Chickpea Wraps with Vegan Ranch
Sheet-pan Tofu and Veggies
Lentil Burgers
Ingredients
- 8 soft taco shells, I used a corn wheat blend
- 4 ears corn on the cob
- 6-7 portobello mushrooms sliced
- 1/4 cup low-sodium soy sauce or coconut aminos
- 1/4 white onion finely diced
- Handful cilantro chopped
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- Pinch of salt
- Olive oil
Pickled Onions
- 1 red onion thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup hot water
- 1-2 tbsp sugar
- 1 tsp salt
Serve with
- Sliced avocado
- Hot sauce or salsa verde
- Cilantro
- Fresh lime juice
Directions
Pickled Red Onions
- Thinly slice the red onion and add it to a large jar. Top it with the hot water, vinegar, sugar and salt and shake well. Refrigerate and marinate for at least 20-30 minutes before serving. Keep refrigerated for up to 2 weeks.
Spiced Mushrooms
- Toss the sliced mushrooms with the smoked paprika, chili powder, cumin, salt and a drizzle of olive oil, about 2 tbsp. Add in the diced white onion and chopped cilantro. Massage together with your hands and let marinate for 10 minutes.
- To cook, heat a large skillet on medium heat and add in another tbsp of olive oil. Add the mushrooms and cook on medium/high heat for 10-15 minutes, tossing every couple of minutes.
Fire-roasted Corn
- Wash and trim the corn on the cob and pat dry. Turn your stove on to a high flame and place the corn directly onto the fire. Cook each cob for about 8 minutes total, flipping once you start to hear popping after a couple of minutes. If you don’t have a gas stove, you can prepare the corn on a grill-pan or under the broiler.
- Once ready, sprinkle with flakey salt and slice the corn off the cob using a sharp knife.
Assemble the tacos
- Heat the tortillas on both sides over a medium/high flame to char, or on a skillet with no oil on medium heat.
- Layer with the cooked mushrooms, sliced avocado, corn, pickled onions, cilantro and hot sauce. Top with a fresh squeeze of lime juice.
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