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 completely 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!
Mexican food is incredibly vegan-friendly and just down right inspiring (and delicious). A coworker of mine actually brought in empanadas that were loaded with potatoes and mushrooms, which is what inspired this recipe.
If I'm being completely honest (and maybe a tiny bit biased), these might just be the best vegan tacos ever!
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.
Any toppings are totally up to you! I kept it simple with vegan sour cream, avocado, lime juice, and cilantro.
How to Make Mushroom Potato Tacos
These tacos come together in under 30 minutes!
- Start by slicing your mushrooms, cubing the potatoes, and chopping your onion or shallot. I diced my shallot finely, but feel free to chop it to your preference. I left the skin on my potatoes for added nutrients, but you can totally peel them if you'd like.
- 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 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.
- 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!
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.
- 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.
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.
Other recipes you might like
- Jackfruit Lettuce Tacos
- Homemade Guacamole (without tomatoes)
- Blueberry Pomegranate Margaritas
- One Pot Taco Pasta
If you make this recipe, be sure to snap a pic and tag me on Instagram. If you have any questions or feedback at all, send me an e-mail or leave a comment and review below. I hope you love this dish as much as we do!Print