Crispy Mushroom Tacos

These Crispy Mushroom Tacos are crunchy, cheesy, and so comforting. Juicy mushrooms, melty vegan mozzarella, and that golden tortilla crunch you’ll instantly fall in love with.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings tacos

Calories 279kcal

Author Julia Maz

Ingredients

7 oz mushrooms, finely chopped
1 small onion, finely diced
1 tbsp olive oil
1½ tsp soy sauce
½ tsp paprika
¼ tsp garlic powder
¼ tsp black pepper, or to taste
1–2 tbsp water or vegetable broth
4 small tortillas
1 cup vegan mozzarella, shredded
1½ tbsp olive oil, for frying

US Customary - Metric

Instructions

Heat olive oil in a hot skillet, add the mushrooms, and cook without stirring for 2–3 minutes until nicely browned. Stir and continue cooking until the moisture evaporates and the edges turn golden.
7 oz mushrooms, finely chopped, 1 tbsp olive oil
Add the diced onion and cook for another 2–3 minutes until soft and fragrant.
1 small onion, finely diced
Stir in soy sauce, paprika, garlic powder, black pepper, and a little water or vegetable broth. Cook until juicy but not watery.
1½ tsp soy sauce, ½ tsp paprika, ¼ tsp garlic powder, ¼ tsp black pepper, or to taste, 1–2 tbsp water or vegetable broth
Sprinkle vegan mozzarella on one half of each tortilla, add the mushroom filling, then top with more cheese. Fold each tortilla in half.
4 small tortillas, 1 cup vegan mozzarella, shredded
Heat olive oil in a skillet and fry the tacos for a few minutes on each side until golden, crispy, and the cheese is melted. Serve hot and enjoy.
1½ tbsp olive oil, for frying

Video

Notes

🔀 Recipe Variations

🌶 Make it spicy
Add a pinch of chili flakes or a splash of hot sauce to the mushroom filling for a little heat.

🥬 Add some greens
Stir in a handful of spinach or fresh herbs at the end for extra freshness.

🍄 Try different mushrooms
Button mushrooms work great, but cremini or portobello add even deeper flavor.

🥑 Serve with creamy toppings
A spoon of guacamole, dairy-free sour cream, or a drizzle of sauce makes them extra fun and cozy.

🫙 Storage & Make-Ahead

🧊 Storage

Let the tacos cool completely, then store them in an airtight container in the fridge for up to 2 days. Reheat in a skillet or oven to bring back that crispy texture.

⏳ Make-ahead tip

The mushroom filling can be made a day in advance and kept in the fridge. When ready to eat, simply assemble the tacos, add the cheese, and fry until crispy and golden.

Nutrition