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Loaded Mushroom Tacos

Loaded Mushroom Tacos

Author: Tracy Halasz


  • 1 tbsp olive oil
  • ½ small red onion, sliced thin
  • 2 cloves garlic, crushed
  • 1 tsp onion granules
  • 1 tsp paprika, sweet smoky
  • 1 tsp cumin
  • 4 cups mushrooms, sliced
  • S&P, to taste
  • 1-2 tsp oregano
  • ½ lime, juice
  • ½ cup sour cream*, vegan
  • ½ large lemon, juice
  • 1-2 cloves garlic, minced
  • 1 small cucumber, minced or grated
  • 1 bunch dill, rough chop
  • s&p, to taste
  • 1-2 tomatoes, chopped
  • 1-2 small cucumbers, sliced
  • 4-6 radishes, sliced
  • ½ cup red onion, slices or rough chop


  • This recipe is pretty loose, and I don't usually measure; but here are some approximations - add more or less spice depending on your taste preference and also how many mushrooms you use.
    Slice mushrooms (I used a variety of shitake, oyster, and button because that's what I had on hand, but you could use portobello too) - long thin slices.
    Slice onions, long thin slices.
    Crush and chop garlic cloves.
    Heat 1 tbsp olive oil in large skillet over medium-high heat. Add onions, garlic, onion granules, paprika, cumin, and cook until fragrant. Add mushrooms and continue cooking until soft and golden.  Season with S&P, oregano, and a squeeze of lime. Lower the heat and keep warm while preparing other ingredients.
  • In a small bowl mix together the sour cream (Tofutti is my favourite for both flavour and texture), add lemon juice, garlic, cucumber, and dill. Mix together, season with S&P, taste and adjust seasoning to your preference.
  • Chop tomatoes. slice cucumbers and radishes, and slice or chop onions.
    Place on serving dish
  • Dry fry tortillas on a skillet over medium-high heat briefly on each side.
  • Putting it all together:
    Warm tortilla, load it up with meat-onion mixture, sauce, and veggies. Fold taco or burrito style and enjoy!!!