Spicy Chipotle Mushroom Tacos Recipe – Easy Vegan Mexican

Last Updated on 2 months by Neha Deshmukh

Spicy Chipotle Mushroom Tacos Recipe – Easy Vegan Mexican

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, satisfying, and relatively easy weeknight meal. And let me tell you, these Spicy Chipotle Mushroom Tacos are it! I first made these when I was craving something flavorful and a little bit spicy, and they’ve become a regular in my rotation ever since. They’re packed with smoky, savory goodness, and the creamy avocado mash just takes them over the top. Plus, they’re completely vegan – win-win!

Why You’ll Love This Recipe

These tacos are seriously addictive. They’re bursting with flavor thanks to the chipotle marinade, and the mushrooms get beautifully tender and slightly crispy. They’re also surprisingly quick to make – perfect for when you want a restaurant-quality meal without spending hours in the kitchen. And did I mention they’re vegan? Even non-vegans will be asking for seconds!

Ingredients

Here’s what you’ll need to whip up these amazing tacos:

• 1 lb Baby Bella mushrooms
• 6 tablespoons orange juice (about 1 medium orange)
• ¼ cup chopped cilantro
• 2 tablespoons soy sauce
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons smoked paprika
• ¼ large white onion, roughly chopped
• 3 garlic cloves
• 1 chipotle chile in adobo sauce
• 1 tablespoon adobo sauce (from the can of chipotle chiles)
• ½ jalapeño, seeded (or more, to taste!)
• ½ lemon, juiced
• 6 tablespoons olive oil
• 12 6-inch flour tortillas
• 1 ½ cups shredded green cabbage
• ½ cup avocado mash (about 2 ripe avocados)
• 3 limes, cut into wedges
• ¼ cup finely chopped white onion (for topping)
• 1 jalapeño, thinly sliced (for topping, optional)
• 2 ripe avocados
• 1 lime juice (from 1 lime)
• ¼ teaspoon salt

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Chipotle Chile in Adobo Sauce: These little guys are the stars of the show! They bring a smoky heat that’s just incredible. You can find them in a can in the Mexican aisle of most supermarkets. Don’t discard the adobo sauce – it’s full of flavor!
• Orange Juice in Marinade: Trust me on this one. The orange juice adds a subtle sweetness and brightness that balances the spice beautifully. Freshly squeezed is best, but bottled will work in a pinch.
• Flour Tortillas: I prefer flour tortillas for these tacos because they’re nice and pliable. However, if you’re gluten-free, or just prefer corn tortillas, feel free to use those! Just warm them up really well so they don’t crack when you fold them.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to make the marinade. In a blender, combine the onion, jalapeño, cilantro, chipotle pepper, garlic, olive oil, soy sauce, orange juice, cumin, paprika, and lemon juice. Blend until completely smooth.
2. Now, toss the sliced mushrooms in the marinade, making sure they’re well coated. Let them sit for at least 30 minutes – this allows the flavors to really penetrate.
3. Heat a little oil in a large skillet over medium-high heat. Cook the marinated mushrooms in batches, being careful not to overcrowd the pan. You want them to get nicely browned and slightly crispy. Set aside as they’re done.
4. While the mushrooms are cooking, let’s warm up the tortillas. Wrap them in foil and bake in a preheated oven at 450°F (232°C) for about 15 minutes. This keeps them soft and pliable.
5. Time for the avocado mash! In a bowl, mash the avocados with lime juice and salt until creamy.
6. Finally, assemble the tacos! Fill each warm tortilla with mushrooms, shredded cabbage, a generous dollop of avocado mash, and any other toppings you like. Serve immediately with lime wedges.

Expert Tips

• Don’t overcrowd the pan when cooking the mushrooms. This will steam them instead of browning them. Work in batches for the best results.
• For extra flavor, try adding a pinch of smoked salt to the marinade.
• If you want a smoother avocado mash, add a tablespoon of water or lime juice.

Variations

• Vegan: This recipe is already 100% vegan!
• Gluten-Free: Simply swap the flour tortillas for gluten-free corn tortillas. There are some great brands available now that hold up really well.
• Spice Level: Adjust the amount of jalapeño and chipotle chile to your liking. If you’re sensitive to heat, start with just half a jalapeño and one chipotle chile. My friend, Priya, loves to add a dash of cayenne pepper for an extra kick!
• Festival Adaptations: These tacos are perfect for Cinco de Mayo or Mexican Independence Day celebrations. Set up a taco bar with all the fixings and let everyone customize their own.
• Mushroom Mix: Feel free to experiment with different types of mushrooms! Shiitake, oyster, or cremini mushrooms would all be delicious.

Serving Suggestions

These tacos are fantastic on their own, but they’re even better with a side of Mexican rice and beans. A fresh salsa or a dollop of vegan sour cream would also be a welcome addition.

Storage Instructions

Leftover mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or microwave before assembling the tacos. Avocado mash is best enjoyed fresh, but you can store leftovers in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent browning.

FAQs

(1) Can I make the marinade ahead of time?

Absolutely! You can make the marinade up to 2 days in advance and store it in an airtight container in the refrigerator. This actually allows the flavors to meld even more.

(2) What’s the best way to prevent the mushrooms from getting soggy?

The key is to not overcrowd the pan and to cook them over medium-high heat. You want them to brown and release their moisture, not steam.

(3) Can I grill the mushrooms instead of pan-frying them?

Yes, you can! Thread the marinated mushrooms onto skewers and grill them over medium heat for about 5-7 minutes per side, or until they’re tender and slightly charred.

(4) What if I don’t have chipotle chiles in adobo sauce? What can I substitute?

If you can’t find chipotle chiles in adobo sauce, you can use smoked paprika and a pinch of cayenne pepper as a substitute. It won’t be exactly the same, but it will still add a smoky, spicy flavor.

(5) How can I adjust the heat level of these tacos?

Remove the seeds and membranes from the jalapeño to reduce the heat. You can also use a milder chili pepper, like a poblano.

(6) Can I use different types of mushrooms for this recipe?

Definitely! Shiitake, oyster, or cremini mushrooms would all work well. A mix of different mushrooms would be even more flavorful.

Enjoy these tacos, and let me know what you think in the comments below! I can’t wait to hear how they turn out for you.