Sometimes I forget what types of recipes I’ve shared on this site before. Like, there have been a number of instances in which I’ve pulled a recipe at the last minute after realizing I posted something almost identical three or so years ago. I always think I have a good handle on my content, but at this point I’m well past 700 recipes, so I guess it makes sense that I forget a thing or two. Anyhow, a few weeks ago a friend mentioned having mushroom tacos at a Mexican restaurant and I thought that was the best idea ever. I had to come up with a mushroom taco recipe of my own. I totally forgot that I’ve already shared a mushroom taco recipe on this site (here in case you were wondering). But in my defense, this one is different. The former two are both portobello mushroom steaky taco-type recipes. This time we’re talking about super-tender melt-in your mouth mushrooms carnitas tacos, and they’re kind of mind blowing. I wasn’t sure this would even work out, but it did, and here’s how: slice your mushrooms really thin and cook them up until they start to crisp. Then add some simmering liquid with seasonings and let them cook until they’re super soft and have soaked up all the flavor. Serve them up with guacamole and I think you’ve got some vegan tacos that even a mushroom hating die-hard omnivore would love. They’re kind of similar to my French dip sandwiches, so if you were a fan of those I think you’ll dig these tacos.
Don’t crowd your mushrooms in the skillet! This will prevent them from browning. Cook them in batches if needed.Is this recipe gluten-free? As long as your tortillas are gluten-free, it is!Experiment with your favorite toppings. I used guacamole, shredded lettuce and tomato, but hot sauce, salsa and vegan sour cream would all be awesome.Baby portobello and cremini mushrooms are the same thing, so look for either when shopping for ingredients.And if you can’t find baby portobello or cremini mushrooms, feel free to substitute regular old portobellos.
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