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My Darling Vegan
Mushroom Tacos with Mango Avocado Salsa

Lighten up with these mushroom tacos. Made with grilled portobello steaks and avocado mango salsa, these vegan and gluten-free tacos are the perfect light meal. 

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Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
 
Course: Main Course
Cuisine: Vegan
Servings: 4 people
Calories: 181 kcal
Author: Sarah McMinn
Ingredients
  • 1 batch Portobello Steaks (4 large portobellos)
  • 8 (6" ) corn tortillas
  • 1 tbsp avocado oil
  • 1 small avocado, chopped
  • 1 small mango, chopped
  • juice of 1 lime
  • 1/2 small jalapeño, seeded and minced
  • 1/4 cup cilantro, minced
  • salt, to taste
Instructions
  1. Begin by making the portobello mushroom steaks according to these instructions.

  2. While the portobellos are baking, make the mango avocado salsa by mixing together the avocado, mango, jalapeño, lime, cilantro, and salt. Taste and adjust seasonings.

  3. Add avocado oil to a small skillet and heat it over medium heat. Grill each corn tortilla for about 30 seconds per side until tortillas are warm, soft, and slightly charred. Remove from heat and set aside.

  4. Once the mushrooms are done, remove them from the oven and cut them into 1/2" slices. Assemble the tacos by placing 2-3 slices of mushroom on a corn tortilla. Top with 2-3 tablespoons of salsa and serve immediately.

Recipe Notes

Serving and Storing - Once assembled, these vegan tacos should be eaten immediately. Serve these tacos as part of your Cinco de Mayo meals or summertime potlucks. Leftovers should be stored separately. The Avocado Mango Salsa can be stored in an airtight container in the refrigerator for up to 3 days. Store the Portobello Steaks in the refrigerator for up to 3 days. When ready to eat, gently reheat the steaks in the microwave or in a skillet over the stovetop.

Nutrition Facts
Calories Per Serving: 181
% Daily Value
Carbohydrates 11g 4%
Protein 1g 2%
Fat 11g 17%
Saturated Fat 2g 13%
Sodium 5mg
Potassium 313mg 9%
Fiber 4g 17%
Sugar 6g 7%
Vitamin A 520IU 10%
Vitamin C 20mg 24%
Calcium 11mg 1%
Iron 0.3mg 2%