Tacos de hongos – vegetarian tacos with mushrooms and bell pepper Recipe
These tacos prove that you don’t need meat in Mexican cooking for a hearty, aromatic meal. Mushrooms and bell pepper sautéed with spices create a filling that tastes like a well-seasoned vegetable stew, just served in a tortilla. It’s a great option for a meatless weekday dinner when you want something colorful and full of vegetables.
A simple, weeknight-friendly taco recipe that uses everyday vegetables and pantry spices to create a rich, umami-packed filling—no meat required. The mushrooms give a satisfying, almost meaty texture, while the bell pepper and lime add color and freshness.
Chef's tips
Slice the vegetables quite thinly so they cook quickly and evenly. Don’t rush the step where the mushrooms release their moisture and start to brown—this is where most of the flavor develops. If the pan looks dry before the mushrooms brown, add just a touch more oil instead of water to keep the flavors concentrated.
How to serve
Serve these tacos family-style: set out a bowl of hot mushroom filling, warmed tortillas, shredded lettuce, lime wedges, sour cream, and any extras like salsa, hot sauce, or grated cheese. Let everyone assemble their own tacos at the table. They pair well with simple sides like corn on the cob, a tomato and cucumber salad, or rice with beans.
Ingredients
- mushrooms - 500 g
- bell pepper - 1 piece
- onion - 1 piece
- garlic - 2 cloves
- smoked paprika - 1 teaspoon
- ground cumin - 0.5 teaspoons
- soy sauce - 1 tablespoon
- vegetable oil - 3 tablespoons
- corn tortilla - 12 piece
- lettuce - 0.5 heads
- lime - 1 piece
- sour cream - 100 g
- salt - 0.75 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Clean the mushrooms and slice them thinly. Halve the bell pepper, remove the core and seeds, and cut into thin strips. Slice the onion into thin wedges and finely chop the garlic.
- Heat 2 tablespoons of oil in a large frying pan. Add the onion and cook for 3–4 minutes over medium heat, until softened and slightly translucent.
- Add the bell pepper and cook for another 4–5 minutes, until it softens slightly.
- Add the mushrooms and the remaining 1 tablespoon of oil. Fry for 6–8 minutes over fairly high heat, stirring, until they release their juices, most of the liquid evaporates, and the mushrooms are lightly browned.
- Add the garlic, smoked paprika, cumin, and soy sauce. Fry for another 1–2 minutes, until the spices coat the vegetables well. Season with salt and black pepper to taste.
- Wash and dry the lettuce, then slice it into thin strips. Cut the lime into quarters.
- Warm the tortillas in a dry pan for 20–30 seconds on each side, until soft and pliable.
- Spoon some of the mushroom and bell pepper filling onto each tortilla, add a handful of lettuce, a teaspoon of sour cream, and drizzle with lime juice on the plate.
- Serve immediately, while the filling is hot and the tortillas are soft.
Storage
Farsz z pieczarek przechowuj w lodówce w szczelnym pojemniku. Tortille i sałatę trzymaj osobno. Przy podgrzewaniu farszu dodaj odrobinę wody, jeśli wydaje się zbyt suchy.
