Vegan Pineapple Salsa Mushroom Tacos with Charred Pineapple

Total time45 min

Prep time20 min

Cook time25 min

Vegan Pineapple Salsa Mushroom Tacos with Charred Pineapple

Smoky, spice-rubbed mushrooms take center stage here, seared until deeply golden and tossed with cumin, smoked paprika, and chili powder for serious depth in every bite. The charred pineapple salsa is the real showstopper — sweet, tangy, and studded with red onion, jalapeño, and fresh cilantro for a bright contrast to the savory filling. Corn tortillas hold everything together, and a few slices of creamy avocado on top round out the texture beautifully. Everything here comes from produce, pantry spices, and good technique — no fuss, no fillers, just bold flavor built layer by layer. It's an easy weeknight taco night that happens to be a great fit for a vegan spread, and one you'll want to make on repeat.

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Ingredients

4 servings

For the charred pineapple

½ medium pineapple, peeled, cored, and cut into ½-inch rings or planks
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1 tbsp olive oil

For the pineapple salsa

½ medium red onion, finely diced
1 jalapeño, seeded and finely minced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (about 1 lime)
¼ tsp salt

For the mushrooms

1.5 lbs mixed mushrooms (cremini, shiitake, or oyster), stems trimmed and torn or sliced into bite-sized pieces
2 tbsp olive oil
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt
1 tbsp fresh lime juice

For serving

8 small corn or flour tortillas
1 medium avocado, sliced (optional)
lime wedges, for serving (optional)

Instructions

1
Heat a cast iron skillet or grill pan over high heat until very hot, about 2 minutes. Brush the pineapple planks lightly with 1 tbsp olive oil and lay them in the dry pan in a single layer. Cook undisturbed for 3–4 minutes per side until deep char marks form and the edges caramelize. Transfer to a cutting board and let cool slightly.
2
Dice the charred pineapple into roughly 1/2-inch pieces. In a mixing bowl, combine the diced charred pineapple, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt. Stir to combine and set aside to let the flavors come together while you cook the mushrooms.

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