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You are here: Home / Cooking Style / Grilling / Vegan Mushroom Fajita Tacos

Published August 6, 2019. By Alyssa Brantley 2 Comments

Vegan Mushroom Fajita Tacos

  • 30 minmeal
  • Gluten free
  • Vegan
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platter of grilled vegan taco ingredients with half of an avocado

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.

platter of cooked vegan taco filling with corn tortillas and fresh lime

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

ingredients to make vegan tacos

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.

Avocado Crema recipe in a glass jar with cut avocadoes and lime

How To Make Vegan Tacos

  1. Start by making a simple 3-ingredient marinade from the avocado oil, Fiesta seasoning, and lime juice.ingredients for marinating mushrooms for vegan tacos
  2. Prepare vegetables and clean portabello mushrooms by wiping, removing stems and gently scraping the gills from the underside.how to clean portabello mushooms
  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).marinated vegetables ready to go on the grill
  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.grilling mushrooms, peppers and onions for vegan fajita tacos
  5. Prepare the toppings and warm the tortillas.
  6. Layer each taco, serve immediately and Enjoy!

prepared vegan tacos with toppings on a platter

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)

overhead photo of cooked vegan tacos on a platter with half of an avocado

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
platter of cooked vegan taco filling next to corn tortillas
Print
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.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

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.

Filed Under: 30 Minute Meals, By Diet, By Occasion, Cinco de Mayo, Cooking Style, Course, Dairy Free, Date Night, Egg Free, Fall, Family Friendly, Gluten Free, Grain Free, Grilling, July 4th, Kid Friendly, Labor Day, Mains, Memorial Day, Nut Free, Primal, Season, Spring, Summer, Vegan, Vegetarian

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. Kim says

    August 6, 2019 at 3:34 pm

    Wow! Perfect timing. We were looking for a mushroom taco recipe and this appeared on my FB feed today. We just finished eating with hard taco shells and man, these were good. Next time, I’ll try soft cassava tortillas from Siete and take the time to make Guacamole. Thanks!

    Reply
    • Alyssa Brantley says

      August 6, 2019 at 3:38 pm

      Hi Kim! That made my day – so happy to hear you loved the tacos and good call on the homemade guac!

      Reply

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