Vegan Mushroom Fajita Tacos

Use portabello mushrooms to make the best fajita-style Vegan Tacos with grilled onions and peppers. Easy 3-ingredient marinade adds so much flavor! Recipe created in partnership with Tastefully Simple®, Inc.

Vegan Tacos

Fire up the grill and quickly cook some marinated portabello mushroom caps along with onions and peppers for the easiest and tastiest vegan tacos! These fajita-style tacos are then topped with crunchy shredded cabbage, cilantro leaves and ripe avocado for a veggie-loaded taco that the whole family will love.

The key to this simple recipe is the 3-ingredient marinade. I partnered with Tastefully Simple® to create this recipe using their Avocado Oil and Fiesta Party Seasoning. Combine those with a bit of fresh-squeezed lime juice and you have an instant marinade that adds so much flavor to the veggies for the taco filling.

If you like a spicier taco (raising hand), add a sprinkle of Tastefully Simple Fiesta Party Seasoning to each taco right before serving for an extra kick!

Vegan Taco Ingredients

You only need a handful of easy to find ingredients to make these vegan tacos! Substitutions answered below the ingredient list.

• Portabello Mushroom Caps
• Red Onion
• Green Bell Pepper
• Tastefully Simple® Avocado Oil
• Tastefully Simple® Fiesta Party Seasoning Mix
• Lime
• Corn Tortillas
• Green Cabbage
• Cilantro
• Avocado

Ingredient Substitution Options

Onion: You can substitute sweet onion for red onion.

Bell Pepper: Any color bell pepper will work.

Tortillas: I used organic corn tortillas made from only 3 ingredients (organic yellow corn, sea salt and a trace of lime). You can use any tortillas you like made from corn, flour, cassava, or even hard-shell tacos. I have even enjoyed the leftovers as lettuce wraps with multiple layers of iceberg lettuce and it was fantastic!

Cabbage: Shredded green OR red cabbage will work fine. You can buy a bag of pre-shredded cabbage to save time.

Cilantro: I know that some of you are not big fans of cilantro. You can skip it OR add some sliced scallions.

Avocado: Sliced avocado is the quickest option but Guacamole is amazing with these vegan tacos or the vegan avocado crema listed below.

Options to Add a Taco Sauce

If you have a few extra minutes, a quick taco sauce takes these vegan tacos to the next level! My dairy-free avocado crema or guacamole are both great options. Another option is to mix a bit of the Tastefully Simple® Fiesta Party Seasoning Mix with vegan mayonnaise and a bit of avocado oil to thin it out. You can then drizzle it over the fajita tacos right before serving. If eggs are OK, try my homemade mayonnaise recipe as a base.

How To Make Vegan Tacos

1. Start by making a simple 3-ingredient marinade from the avocado oil, Fiesta seasoning, and lime juice.
2. Prepare vegetables and clean portabello mushrooms by wiping, removing stems and gently scraping the gills from the underside.
3. Evenly coat the vegetables in the marinade. This can be done right before grilling as listed below in the recipe card OR ahead of time (up to 8 hours).
4. Grill the mushroom caps, onion, and peppers for 6 to 8 minutes over medium heat, flipping one to two times until tender. Remove and slice into thick strips.
5. Prepare the toppings and warm the tortillas.
6. Layer each taco, serve immediately and Enjoy!

What if I don’t have a Grill?

Don’t worry! You can still make these easy vegan tacos! Here are some options:

• Use a grill pan.
• Roast the veggies but use an elevated cooking rack on a baking sheet to keep them from sitting in their own juices and getting soggy. I recommend the center rack of the oven at 425F. I would set a timer for 12 minutes and watch them. Add time as you feel is necessary to achieve tender but NOT soft veggies. You can also use the broil feature for the last 2 to 3 minutes to add some char and browning to mimic the look of the grilled veggies.
• Last but not least, you could use a hot frying pan or cast-iron skillet.

More Easy Vegan Recipes:

Roasted Cabbage Steaks with Garlic

Strawberry Salad with Balsamic Vinaigrette

Jersey Tomato Salad

Instant Pot Rice

Roasted Vegetable Soup with Cabbage

Instant Pot Hummus (No Soak)

Did you make this recipe? Please give it a star rating below!

Vegan Mushroom Fajita Tacos

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

 

Use portabello mushrooms to make the best fajita-style Vegan Tacos with grilled onions and peppers. Easy 3-ingredient marinade adds so much flavor!

Course: Lunch, Main

Cuisine: Mexican, TexMex

Keyword: grilled tacos, how to make vegan tacos, mushroom tacos, vegan fajitas recipe

Servings: 6 servings

Calories: 329 kcal

Author: Alyssa Brantley

5 from 1 vote

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Ingredients

VEGETABLES:

• 4 large portabello mushroom caps cleaned and gills removed
• 1 medium red onion peeled and cut into 2 or 3 thick slices through the center
• 1 medium green bell pepper washed, cut in half from top to bottom, seeds and ribs removed

MARINADE:

• 1/4 cup Tastefully Simple®Avocado Oil
• 2 Tablespoons Tastefully Simple®Fiesta Party Seasoning Mix
• 1/2 medium lime juiced

TOPPINGS:

• 12 corn tortillas gently warmed
• 1/2 cup shredded green cabbage
• 1/2 cup cilantro leaves
• 2 large ripe avocados sliced in half, peeled, pits removed, each half sliced into 6 pieces for a total of 24 slices

Instructions

PREP:

1. Preheat grill to medium heat.

2. Mix avocado oil, fiesta seasoning and lime juice in a small bowl
   and set aside.

3. Wipe portabello mushroom caps clean. Turn over and remove
   stems. Use a small spoon to gently scoop out gills.

4. Peel onion and cut into 2 or 3 thick slices across the
   center. You can use a toothpick to secure these rings together (makes it easier
   to flip them on the grill!).

5. Wash bell pepper, slice in half from top to bottom. Use a
   paring knife to remove ribs and seeds.

6. Wrap stack of corn tortillas in a large piece of tinfoil and
   set aside.

7. Chop cabbage and measure ½ cup (or buy already shredded
   cabbage to save time).

8. Pull cilantro leaves off stems until you have ½ cup.

9. Slice avocados in half. Carefully remove pit and peel off
   skin. Slice each half into 6 slices per side leaving you with a total of 24
   avocado slices (2 per taco).

COOK:

1. Brush marinade over mushroom caps, peppers, and onions until well
   coated.

2. Cook vegetables on grill over medium heat for 6 to 8
   minutes, flipping 1 to 2x, until tender.

3. Place tinfoil packet with corn tortillas over indirect heat for
   2 to 3 minutes to warm while vegetables are cooking.

4. Carefully remove (using a spatula) vegetables and slice into
   thick pieces for tacos.

ASSEMBLE:

1. Layer each corn tortilla with sliced portabello mushrooms, peppers
   and onions. Top with 2 avocado slices, shredded cabbage and cilantro leaves. Serve
   immediately and Enoy!

2. If you want a spicier taco, sprinkle some of the Tastefully Simple Fiesta Party Seasoning on each taco right before serving.

Recipe Video

NOTES:

Substitutions:

Onion: You can substitute sweet onion for red onion.

Bell Pepper: Any color bell pepper will work.

Tortillas: I used organic corn tortillas made from only 3 ingredients (organic yellow corn, sea salt and a trace of lime). You can use any tortillas you like made from corn, flour, cassava, or even hard-shell tacos. I have even enjoyed the leftovers as lettuce wraps with multiple layers of iceberg lettuce and it was fantastic!

Cabbage: Shredded green OR red cabbage will work fine. You can buy a bag of pre-shredded cabbage to save time.

Cilantro: I know that some of you are not big fans of cilantro. You can skip it OR add some sliced scallions.

Avocado: Sliced avocado is the quickest option but Guacamole is amazing with these vegan tacos or the vegan avocado crema listed below.

Options to Add a Taco Sauce

If you have a few extra minutes, a quick taco sauce takes these vegan tacos to the next level! My dairy-free avocado crema or guacamole are both great options. Another option is to mix a bit of the Tastefully Simple® Fiesta Party Seasoning Mix with vegan mayonnaise and a bit of avocado oil to thin it out. You can then drizzle it over the fajita tacos right before serving. If eggs are OK, try my homemade mayonnaise recipe as a base.

Nutrition Facts

Vegan Mushroom Fajita Tacos

Amount Per Serving (2 g)

Calories 329 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 3g19%

Sodium 103mg4%

Potassium 704mg20%

Carbohydrates 35g12%

Fiber 10g42%

Sugar 4g4%

Protein 6g12%

Vitamin A 339IU7%

Vitamin C 28mg34%

Calcium 62mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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DISCLOSURE:  This post is part of a series of posts sponsored by Tastefully Simple®. Tastefully Simple® has compensated me for my time to develop this recipe. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.