Mushroom tacos get a kick from spicy-sweet BBQ sauce, tangy cashew crema, and quick-pickled red onion. Vegetarian, gluten-free, and optionally vegan and salt-free.
Thanks to Mr. Spice for sponsoring this post! All opinions are my own.
Here at TBG, we love tacos of all stripes: breakfast tacos (and homemade tortillas!), lentil tacos, sweet potato tacos, and padron pepper tacos. When Mr. Spice sent me their Honey BBQ sauce, I dreamed up these grilled mushroom tacos.
I asked my friend, grill-master Amanda of Heartbeet Kitchen, for advice on whether to add the BBQ sauce before or after grilling. She said, "After! The bbq sauce would burn on the grill. And the sauce will soak in better when they're warm from coming off the grill." Brilliant!
This recipe has a few components, all of which are easy to make and prepare ahead. Quick-pickled onions can be made 30 minutes ahead or refrigerated for a week prior. Cilantro-cashew cream also keeps well for up to a week. And the mushrooms come together quickly and easily with the help of a grill or stovetop grill pan plus some seriously delicious sauce.
Ingredients and Substitution Suggestions
- Meaty portobello mushrooms make a hearty filling. Brushed with oil (and optionally, salt), and charred on a grill, they're primed for soaking up...
- Mr. Spice Honey BBQ Sauce. Like all Mr. Spice sauces, this one is gluten-free, salt-free, and made with organic ingredients. Packed with flavor from spices, herbs, honey, and a hint of smoke, this sauce adds a gorgeous glaze to warm mushrooms and a tangy-sweet flavor.
- Corn tortillas hold the goodies. Make them grain-free by using cassava tortillas (store-bought or homemade). Or try these homemade ancient grain gluten-free flour tortillas.
- Quick-pickled red onions add pretty color and tangy flavor. Made with just sliced onion, vinegar, sugar, and salt in 30 minutes, they can store up to 1 week in the fridge.
- Cilantro cashew crema, made with cashews, lime juice, cilantro, water, and salt, makes a satisfying vegan topping for these tacos. If you're good with dairy, feel free to use sour cream or Mexican crema instead.
- Top these off with some creamy avocado, crunchy sliced radish, a sprinkle of cotija cheese (or feta or queso fresco), and an extra squeeze of lime juice. Or feel free to add other favorite taco fixings such as shredded romaine lettuce or cabbage, chopped tomatoes, guacamole, pico de gallo, or hot sauce.
How to Make BBQ Mushrooms + Tacos
- Slice the mushrooms 1/2-inch thick.
- Brush both sides with oil and sprinkle with salt, if using.
- Cook on a stovetop grill pan or grill heated to medium until browned on the first side. Repeat with the second side.
- While warm, brush the mushrooms generously with BBQ sauce.
- Assemble the tacos by layering the warm mushrooms with avocado, pickled onion, cashew cream, radish, and a crumble of cheese.
Portobello Mushroom Tacos
If you're craving some easy, next-level tacos, try these grilled portobello mushroom tacos. No matter how you serve them up, they'll make a tasty vegetarian main-dish casual enough for a weeknight but worthy of summer gatherings.
More Mexican-Inspired Vegetarian Mains
- Baked Green Chilaquiles with Summer Veggies
- Mushroom Enchiladas with Kale and Cauliflower
- Green Enchiladas with Beans and Summer Veggies
- Sweet Potato Black Bean Enchiladas
- Baked Enchiladas with Black Beans and Kale
- Roasted Vegetable Sopa Azteca
- Chile Relleno with Butternut Squash Quinoa
- Mexican Roasted Veggie Bowls
More Vegetarian Taco Recipes
- Vegan Lentil Tacos
- Padron Pepper Tacos
- Sweet Potato Tacos
- Vegetarian Breakfast Tacos + Gluten-Free Flour Tortillas
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this mushroom taco recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
BBQ Mushroom TacosPrint Recipe Pin Recipe
- 1 large red onion, thinly sliced into rounds or half rounds
- 2 tablespoons sugar
- 1 tablespoon fine sea salt
- 1 cup hot water
- 1 cup rice vinegar or white wine vinegar
Cilantro Cashew Crema:
- ¾ cup raw cashews
- 1/3 cup cool water as needed
- 1 cup lightly packed cilantro leaves
- juice from 1 large lime
- ½ teaspoon fine sea salt (optional)
- 1 ½ pounds portobello mushrooms, sliced ½-inch thick
- 3-4 tablespoons avocado oil or other neutral oil
- fine sea or kosher salt, optional
- ½ cup Mr. Spice Honey BBQ Sauce
- 8 corn tortillas
- 2 large ripe avocados, sliced
- 1 bunch radishes, thinly sliced
- crumbled cotija, queso fresco, or feta cheese
- lime wedges
- In a large jar, combine the sugar, salt, and hot water; stir to dissolve. Add the vinegar and onion. Let sit while you prepare the other ingredients, at least 30 minutes. Or chill for up to 1 week.
- Combine the cashews and 1/3 cup water in the bowl of a high-speed blender and puree until very smooth, adding more water if needed. Chill if the mixture is warm. Add the cilantro, juice of 1 lime, and salt, and blend until very smooth. Taste, adding more salt or lime if you like. Add enough water to make the crema thin enough to drizzle. Chill until needed, up to 1 week.
- Brush the sliced mushrooms with oil on both sides. Sprinkle with salt if using.
- Preheat your grill to medium (or heat a grill pan over medium heat). Lay the mushrooms on the grill and cook until browned on the bottom with grill marks, 6-10 minutes, adjusting the heat as needed. Flip and cook on the second side until the mushrooms are tender and charred on both sides, another 5 minutes or so.
- Remove the cooked mushrooms and while hot, brush all over with the BBQ sauce. Cover and keep warm.
- Char the tortillas over a gas flame or in a hot skillet and stack in a clean kitchen towel to keep them pliable and warm.
- To assemble the tacos, fill the tortillas with BBQ mushrooms, avocado, pickled onion, avocado, crema, radish, and cotija. Serve with lime wedges for squeezing.