These roasted mushroom tacos are topped with a crunchy cabbage slaw for a flavorful vegetarian meal that’s ready in no time!

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I’ll be the first to admit that I don’t love mushrooms. But over the years, I’ve found new ways to try them, and mushroom tacos are a current favorite. These easy roasted mushroom tacos quickly became a favorite at our dinner table. The ingredients list is short and simple, but feel free to get adventurous with toppings. If you love mushrooms, be sure to try my mushroom pasta, mushroom tartlets, and mushroom flatbread!

Mushroom Tacos

Ingredients & Substitutions

  • Mushrooms – I recommend using cremini or shiitake mushrooms. They roast beautifully, developing a rich, savory flavor and a meaty texture. Portobello mushrooms can also be used, but they might take longer to roast.
  • Seasonings – Thyme, garlic powder, salt, and pepper enhance the mushrooms’ natural umami flavor. You can use fresh or dried thyme. You could also use oregano or rosemary if you prefer.
  • Tortillas – I like using the street taco size flour tortillas, but corn tortillas work well too.
  • Cabbage– Crunchy red cabbage adds color and texture, but green cabbage works great too.
  • Carrot– I used pre-shredded carrots, but you can shred your own on a large box grater if you like!
  • Cilantro– Plenty of cilantro is essential for adding a fresh flavor. If you don’t like the taste of cilantro, feel free to swap in parsley.
  • Mayonnaise– A little mayo helps add creaminess to the slaw. You can use vegan mayo or swap in Greek yogurt for a lighter option.
  • Lime– A little fresh lime juice adds acidity and helps balance the flavors.

How to Make Taco Slaw

This quick slaw combines shredded cabbage, carrots, mayo, and a squeeze of lime juice for the perfect balance of creamy and tangy. It’s super easy to whip up, but feel free to use pre-made coleslaw mix if you’re short on time.

How to Make Roasted Mushroom Tacos

Toss mushrooms with olive oil, thyme, garlic powder, salt, and pepper.
Spread on a parchment-lined baking sheet.
Roast until tender and deliciously browned.
While the mushrooms roast, toss the slaw ingredients until combined.
Fill tortillas with roasted mushrooms and top generously with fresh slaw.

Frequently Asked Questions

  • Can I add protein? Absolutely! These tacos pair wonderfully with seasoned black beans or crispy chickpeas for extra protein.
  • How should I store leftovers? Store mushrooms and slaw separately in airtight containers in the fridge. Reheat mushrooms briefly in the oven or skillet to maintain texture.
  • Can I make this vegan? Yes, just use vegan mayo in the slaw!

What to Serve with Mushroom Tacos

Pair these tacos with Mexican rice, black beans, or street corn salad for a complete meal. For an easy side, try this 5 minute blender salsa with tortilla chips.

Variations & Topping Ideas

Feel free to play around with your taco toppings! Try these mushroom tacos topped with cilantro sauce, avocado, taco sauce, or burrito sauce. Want to spice things up further? A drizzle of chipotle mayo is always delicious.

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Mushroom Tacos

Roasted Mushroom Tacos

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 tacos 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

These roasted mushroom tacos are topped with a crunchy cabbage slaw for a flavorful vegetarian meal that’s ready in no time!

Ingredients

Units Scale

For the tacos:

  • 16 oz cremini or shiitake mushrooms, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 6 (small 6″) flour tortillas or corn tortillas

For the slaw:

  • 1/2 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 tablespoon lime juice
  • 1 tablespoon mayonnaise
  • Salt to taste

Instructions

  1. Preheat oven to 450 degrees and line a baking sheet with parchment paper.
  2. Toss the sliced mushrooms with olive oil, thyme, garlic powder, and salt.
  3. Spread mushrooms evenly on the prepared baking sheet.
  4. Bake for 14-16 minutes until tender and browned. Season with additional salt, if needed.
  5. Meanwhile, mix cabbage, carrots, cilantro, lime juice, mayonnaise, and salt to make the slaw.
  6. Wrap the tortillas in a damp paper towel and microwave for 15 seconds. (This is optional but it helps soften the tortillas.)
  7. Divide the mushrooms between the tortillas and top with slaw. Enjoy!