Roasted Mushroom Tacos with Fresh Slaw Recipe
These Roasted Mushroom Tacos are a quick, flavorful vegetarian meal perfect for a weeknight dinner. Tender, savory roasted mushrooms are seasoned with thyme and garlic, then baked to perfection and served in warm tortillas with a refreshing cabbage-carrot slaw tossed in a zesty lime-mayo dressing. The combination of earthy mushrooms and crisp, tangy slaw delivers satisfying textures and vibrant flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Mushrooms
- 16 oz cremini or shiitake mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
Toppings and Tortillas
- 6 (small 6″) flour tortillas or corn tortillas
- ½ cup shredded cabbage
- ½ cup shredded carrots
- 1/4 cup fresh cilantro, roughly chopped
- 1 tablespoon lime juice
- 1 tablespoon mayonnaise
- Salt to taste
Instructions
- Preheat the oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper for easy cleanup.
- Prepare the mushrooms: In a large bowl, toss the sliced mushrooms with olive oil, dried thyme, garlic powder, and salt until they are evenly coated with the seasonings.
- Roast the mushrooms: Spread the seasoned mushrooms out evenly on the prepared baking sheet in a single layer. Bake for 14-16 minutes, or until the mushrooms are tender and develop a nice browned color. Taste and add extra salt if needed.
- Make the slaw: While the mushrooms are roasting, combine shredded cabbage, shredded carrots, chopped fresh cilantro, lime juice, mayonnaise, and a pinch of salt in a medium bowl. Toss everything together thoroughly to create a tangy and creamy slaw.
- Warm the tortillas: Wrap the tortillas in a damp paper towel and microwave for about 15 seconds to soften them, making them easier to fold. This step is optional but recommended for better texture.
- Assemble the tacos: Divide the roasted mushrooms evenly among the warmed tortillas. Top each with a generous spoonful of the fresh cabbage-carrot slaw.
- Serve: Serve immediately and enjoy your delicious, veggie-packed roasted mushroom tacos!
Notes
- You can substitute other types of mushrooms like portobello or button mushrooms if desired.
- For a vegan option, replace mayonnaise with vegan mayo or a dairy-free alternative.
- Adjust the seasoning of the mushrooms and slaw to your taste preferences.
- If corn tortillas are used, ensure they are gluten-free if needed for dietary restrictions.
- Feel free to add toppings like avocado, hot sauce, or extra lime wedges for additional flavor.
