Cremini and portobello mushrooms are seared until deeply golden, then tossed with garlic and a warm blend of cumin, smoked paprika, chili powder, and oregano for a filling that's smoky, savory, and packed with real umami depth. A bright hit of fresh lime juice at the end wakes everything up before it gets spooned into warm, charred corn tortillas. Finished with diced onion, cilantro, a spoonful of salsa verde, and creamy avocado, these tacos hit every note you want — smoky, tangy, fresh, and satisfying — without any need for meat to get there. It's a simple weeknight dinner that comes together in one skillet and travels well for taco night with a crowd. This one's an easy, flavor-forward pick for a vegan table.
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Crimini Mushrooms
Whole Crimini Mushroom - 1 Lb
Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz
Heat 2 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
Add the cremini and portobello mushrooms to the skillet in a single layer — work in two batches if they crowd the pan — and cook undisturbed for 3 minutes, until the undersides are golden. Stir and continue cooking until the mushrooms have released their liquid and that liquid has evaporated, about 4–5 minutes more.
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