Taco Tuesday just got taken to a whole other level!! These mushroom potato tacos are loaded with flavor, healthy, and easily come together in under 30 minutes.
Using crispy mushrooms as our taco 'meat,' these meatless tacos are entirely vegan. This recipe uses simple, whole food ingredients rather than processed, vegan alternatives. Even better, they're easy to make, healthy, and fill you up quickly!
For the ultimate Taco Tuesday, pair these guacamole, mango salsa, elote or a refreshing margarita!
If I'm being completely honest (and maybe a tiny bit biased), these might just be the best vegan tacos ever!
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Ingredients
These really only have 2 main ingredients, and the rest are just there for moral support (aka flavor):
- Mushrooms: will act as our vegan taco meat. I used a mixture of shiitake mushrooms and baby bella mushrooms. Feel free to stick to just one type of mushroom. Diced portobello mushrooms would be fantastic, too!
- Potatoes: if you know me, you know I am the self-proclaimed potato queen. I used classic russet/idaho potatoes for this recipe.
- Onion: for flavor. I used a shallot this time around, but this recipe works perfectly with a white onion.
- Spices: fair warning, you might see the ingredient list and be a little surprised. This recipe uses a ton of spices but I promise, it's worth it. We'll be using garlic powder, chili powder, cumin, coriander, paprika, dried oregano, salt, and pepper.
- Soy Sauce: for some added moisture and flavor. Feel free to use tamari or coconut aminos instead.
- Vegan Butter: because what is a potato without butter? A sad potato.
See recipe card below for a full list of ingredients and measurements.
Variations & Substitutions
I am obsessed with these potato tacos as is, but here are a few variations to try out that would work wonderfully:
- Add more veggies! Spinach or cauliflower would be a great addition.
- Use sweet potatoes instead of russet potatoes to make vegan sweet potato tacos! I know a lot of you stay away from white potatoes but this recipe is just as delicious with it's sweet sister.
- Replace mushrooms with tofu, lentils, or jackfruit! All 3 are great meat replacements and would pair will with the spices and potatoes.
- Make this recipe into a mushroom potato burrito. Get burrito size wraps, fill & roll 'em.
- Use lettuce wraps instead of tortillas to make this a lower carb recipe and up the veggies even more.
- Make spicy tacos by adding poblanos or jalapenos.
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Instructions
- Add the potatoes to a large pot of cold, salted water. The water should be covering the potatoes by ~2 inches. Bring to a boil and cook for 15 minutes, or until you can easily stick a fork through the potatoes. Drain.
- While the potatoes are boiling, heat a large pan or cast iron skillet over medium-high heat. Add oil, shallot, mushrooms, soy sauce, and spices. Mix to combine then try to make it so the mushrooms are laying flat against the pan and not standing up. Leave the mushrooms untouched for ~5-7 minutes, then flip them over and cook until golden and their juices have evaporated.
- Push the mushrooms to one side of the pan and add the cooked potatoes, butter, lime juice, and cilantro. Roughly break up the potatoes with a wooden spoon or rubber spatula. You do not want mashed potatoes, but just break them up a bit so they can absorb the butter and any spices more easily.
- Assemble your tacos! Divide the potatoes and mushrooms between 4-6 tortillas and add your favorite toppings and enjoy. I highly recommend not skipping out on sour cream!
Expert Tips
- Make sure you add the potatoes to cold water, not already boiling water, to ensure even cooking.
- Leave the mushrooms alone! The more you push them around the pan, the longer they'll take to cook and the less crispy/golden they'll be.
FAQ
You can use ground tofu, lentils, jackfruit, meatless crumbles, or like we use in this recipe, mushrooms!
Tortilla chips, guacamole, salsa margaritas: the classics! If you're referring to toppings only, lettuce, avocado, vegan cheddar cheese, vegan sour cream, and peppers are all great options.
You can definitely make the filling (the mushrooms and potatoes) ahead of time! Store in an airtight container for up to 5 days and reheat in the microwave or stove, then assemble like normal. I wouldn't assemble the tacos then store them because you'll end up with soggy tortillas.
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📖 Recipe
Mushroom & Potato Tacos
Ingredients
- 2 russet potatoes cubed
- 1-2 tablespoons avocado oil
- 8 oz baby bella mushrooms sliced
- 5 oz shiitake mushrooms sliced
- ½ white onion or 1 shallot minced
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon coriander
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 3-4 tablespoons vegan butter
- juice from 1 lime
- 4-6 tortillas
- fresh cilantro
Topping Ideas:
- vegan sour cream
- vegan cheddar shreds
- avocado
- cilantro
- lettuce
- salsa
- jalapenos
Instructions
- Start by slicing your mushrooms, cubing the potatoes, and chopping your onion or shallot.
- Add the potatoes to a large pot of cold, salted water. The water should be covering the potatoes by ~2 inches. Bring to a boil and cook for 15 minutes, or until you can easily stick a fork through the potatoes. Drain.2 russet potatoes
- While the potatoes are boiling, heat a pan over medium-high heat. Add oil, shallot, mushrooms, soy sauce, and spices. Mix to combine then try to make it so the mushrooms are laying flat against the pan and not standing up. Leave the mushrooms untouched for ~5-7 minutes, then flip them over and cook until golden and their juices have evaporated (another ~5 minutes).1-2 tablespoons avocado oil, 8 oz baby bella mushrooms, 5 oz shiitake mushrooms, ½ white onion or 1 shallot, 1 tablespoon soy sauce, 1 teaspoon garlic powder, ½ teaspoon cumin, ¼ teaspoon coriander, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon dried oregano
- Push the mushrooms to one side of the pan and add the cooked potatoes, butter, lime juice, and cilantro. Roughly break up the potatoes with a wooden spoon or rubber spatula so potatoes are coated.3-4 tablespoons vegan butter, juice from 1 lime, fresh cilantro
- Assemble your tacos. Divide the potatoes and mushrooms between 4-6 tortillas and add your favorite toppings and enjoy!4-6 tortillas
Lauren says
A shocking idea for tacos but they're seriously the best vegan tacos I've ever had.
Emily says
Made these last night and they were so freaking delicious can't wait to have them again
Pinch of Parsley says
So glad you loved them Emily! I'm addicted to both mushrooms and potatoes LOL
Kirby says
I would never think to make this combination into a taco but it was SO GOOD and also super filling! Adding this recipe as a go to for taco Tuesdays!
Pinch of Parsley says
Yay!! Thank you so much Kirby, so glad you loved these.