Portobello Mushroom Tacos with Orange Glaze

Tasty, hearty, and super easy to make: your taco rotation asks for these Asian-inspired tacos made with portobello mushrooms!

Epic Tacos with Portobello Mushrooms

These portobello mushroom tacos are the perfect meatless recipe to take taco night out for a spin. The sauteed mushrooms have a crisp outer texture while perfectly cooked middles. And, the simple glaze gives your tastebuds flavors worth drooling for. 

This recipe is so ridiculously simple and tasty that I included it in The Taco Tuesday Cookbook. I tell you, cook this filling and your tortillas won't know what hit them!

How to Make Portobello Mushroom Tacos

A lot of flavors are infused into these tacos with very little work. First, make the orange glaze by whisking all the ingredients in a bowl. Then, mix the veggies to make the slaw. Cook the mushrooms in a skillet for 3 to 4 minutes, adding the glaze before finishing. Your taco feast is ready!

What to serve with these tacos

My favorite side for these tacos is rice or this corn and tomato salad. And, my friends, this gal needs a cocktail! This skinny margarita and this skinny orange margarita are the perfect match for this incredible meal!

Portobello Mushroom Tacos with Orange Glaze

Servings: 4

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

The simple orange-ginger glaze will take your plain portobello mushroom tacos to another level.

5 from 15 votes

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Watch how it’s made:

Ingredients

For the glaze:

• 3 tablespoons orange marmalade
• 1 tablespoon soy sauce
• 1 inch piece ginger, peeled and grated*
• 1 small garlic clove, grated*
• ¾ teaspoon five-spice powder

For the slaw:

• 1 ½ cups shredded red cabbage
• 1 cup carrot matchstick
• ½ cucumber, julienned
• 3 scallions, sliced diagonally

Mushroom tacos:

• 1 tablespoon sesame oil
• 2 large Portobello mushrooms, stemmed and sliced into strips
• 1 teaspoon sesame seeds
• 8 corn or flour tortillas, store-bought or homemade warmed
• 1 lime cut into wedges, optional

Instructions

Make the glaze:

• In a small bowl, whisk together the orange marmalade, soy sauce, ginger, garlic, and five-spice powder. Set aside.

Mix the slaw:

• In a medium bowl, combine the cabbage, carrots, cucumber, and scallions. Set aside.

Cook the mushrooms:

• In a large skillet, heat the sesame oil over medium-high heat. Add the sliced mushrooms and cook, stirring, for 2 to 3 minutes.
• Once the mushroom slices have begun to soften and brown around the edges, pour the orange sauce into the pan and stir to combine. Reduce the heat to low and cook for 1 minute for the sauce. Stir in the sesame seeds, if using, and remove the pan from the heat.
• Warm your tortillas in the microwave, on the stove, or in the oven.
• To serve, place a bed of veggies on each tortilla, top with orange-glazed mushrooms, and squeeze a lime wedge on top.

Notes

You can use ¼ teaspoon ground ginger instead of fresh ginger. If you want to use garlic powder, substitute the clove for ¼ teaspoon of garlic powder.

Nutrition

Serving: 2 tacos | Calories: 231kcal | Carbohydrates: 43g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 213mg | Potassium: 552mg | Fiber: 6g | Sugar: 14g | Vitamin A: 5848IU | Vitamin C: 25mg | Calcium: 99mg | Iron: 2mg