Flavorful vegetarian mushroom tacos made with quinoa, chipotle peppers, adobo sauce, onions, smoked white cheddar, avocado & spicy cilantro yogurt sauce!
I had THE BEST VEGETARIAN TACOS in Denver a few weekends ago. They were made with mushrooms, cheese and this amazing spicy sauce (no idea what was in it but it was heavenly).
So naturally, I HAD TO try to re-create them at home. And they turned out to be sooooo damn good. My mom and sisters love cooking too and we always share our recipes with each other. I was so excited about this one that I called all of them right away to tell them about my new mushroom tacos recipe but nobody answered. I may or may not have called them all multiple times…..not kidding, I was ready to tell anyone and everyone who’d listen about these to die for tacos.
If you haven’t had meatless tacos, they are actually really yummy. I’d made other vegetarian tacos before like my Sweet Potato Black Bean Tacos with Avocado Crema but I’d never tried to make mushroom tacos. And lemme tell ya, they did not disappoint.
It’s weird to define ourselves by what we eat
Sometimes I eat vegetarian; sometimes I don’t. Sometimes I crave chicken or beef tacos and sometimes I crave meatless tacos. I let my body decide what it needs and trust it to take care of the rest.
Do you ever think how it’s pretty weird that we define ourselves by what we eat? Like, hi I’m _________ and I’m vegetarian…..
It’s weird when you really think about it, right?
What if you didn’t need a label and could just trust your body to tell you what, when and how much to eat?
In case you didn’t know, I’m a holistic health coach on a mission to help women feel free and confident AF with food and their bodies and to nourish their mind, bodies and souls from a place of self-care, not self- control. Basically, I help women just like you find wellness without obsession.
Satisfaction is actually a really important part of healthy eating
At first, I was just going to put mushrooms in these tacos (which sounded good), but I knew I would probably not be fully satisfied and would get hungry again later because there wasn’t much protein. I decided to add some leftover quinoa I already had cooked in the fridge. They turned out to be perfect for me in terms of satisfaction.
This is what Intuitive Eating is really all about…honoring your body in the ways that feel best to YOU (and satisfaction can play a huge role in that). For me, I knew I wouldn’t be completely satisfied with just mushrooms so I added cheese, avocado and quinoa, knowing that would make it feel like a balanced, nourishing, satisfying meal to me. What do you like to add to yours meals to make them feel nourishing and satisfying to you?
How to Make Mushroom Tacos:
Get excited because these are seriously SO quick and easy. They take about 15 minutes total to prep and cook!
- Prep the spicy cilantro yogurt sauce. Basically, just combine plain greek yogurt, cilantro, jalapeno, garlic, lime juice, matcha powder and salt in a food processor and blend until it’s smooth and creamy.
- Saute baby portobello mushrooms in olive oil with chipotle peppers and adobo sauce from the can (look for chipotle peppers in adobo sauce in a can at the grocery store or save yourself a trip to the store and grab some on Amazon). Add quinoa once the mushrooms are almost cooked and mix well.
- Heat up your fav tortillas (I really liked wheat and corn ones for this recipe) on the stove in olive oil and then top them with shredded smoked white cheddar, the mushroom quinoa mixture, diced white onions and the spicy cilantro yogurt sauce!
My “secret” ingredients for these mushroom tacos
- Chipotle Peppers in Adobo Sauce: Have you tried these before? This was my first time trying it and OMG IT’S UNREAL. The sauce tastes amazing….it’s like smoky, spicy and mexican-y all at once. If you haven’t tried it, you need to ASAP. I was seriously mind blown at how good it was AND it makes these mushroom tacos super easy to make.
- Matcha Powder (my absolute favorite is Rishi’s Barista Matcha): Matcha has been super “trendy” for a while now but most people don’t realize that it’s actually good for a whole lot more than just lattes and baked goods. It really can be thought of as a spice. It has an earthy, bitter flavor and is super versatile. Also, I would be lying if I said I didn’t love the gorgeous green color. I added it to this spicy cilantro yogurt sauce to give it a little more personality and dimension. Also, it doesn’t hurt that it is filled with antioxidants!
If you love Mexican food, you also need to try these recipes:
- Loaded Sweet Potato Black Bean Taquitos
- Chicken Street Tacos with Avocado Crema
- Sweet Potato Black Bean Tacos with Avocado Crema
For the Spicy Cilantro Yogurt Sauce (makes about 1/2 cup):
- 1/2 cup plain greek yogurt
- 1/2 cup fresh cilantro
- 1/2 jalapeno
- 1 garlic cloves
- 1 tbsp lime juice
- 1/4 tsp matcha powder
- 1 tsp water (if you’re greek yogurt is really thick)
- salt to taste
For the Tacos:
- 2 tbsp olive oil
- 2 diced garlic cloves
- 4 cups sliced baby portobello mushrooms
- 1 chipotle pepper & 3 tbsp adobo sauce (from can)
- 1 cup cooked quinoa
- 6 corn/wheat tortillas (any tortillas work)
- shredded smoked white cheddar cheese
- diced white onion
- fresh cilantro
For the Spicy Cilantro Yogurt Sauce:
- Combine all ingredients in a food processor (except the water) and blend until smooth and creamy. Add a tsp of water if it’s too thick.
For the Tacos:
- Add olive oil and garlic to a pan and heat over medium to high heat for a couple minutes (until you can smell the garlic and it’s browning). Add the baby portobello mushrooms and chipotle peppers and adobo sauce from the can. Stir frequently.
- Add the quinoa once the mushrooms are almost cooked and mix well.
- Heat up your fav tortillas on the stove in olive oil and then top them with shredded smoked white cheddar, the mushroom quinoa mixture, diced white onions, spicy cilantro yogurt sauce and extra fresh cilantro!
- You can find chipotle peppers in adobo sauce in a can at the grocery store or on Amazon.
- To make quinoa, add equal parts water and quinoa to a pot and put on high heat on the stove. Right when it starts to boil, turn down to low and put a lid on. Let cook with the lid on until all liquid is gone.
- If you’re not in the mood for vegetarian tacos, you can always replace the mushrooms with your fav meat
- Category: Dinner
- Method: Stove
- Cuisine: Mexican
Keywords: mushroom tacos, vegetarian tacos, meatless tacos, chipotle tacos