mushroom tacos with mango avocado salsa Featured

Mushroom Tacos with Mango Avocado Salsa (Vegan, Gluten Free)

These easy tacos are filled with vegetables and packed with flavor. The smokiness of the mushrooms contrasts so nicely with the sweet and spicy mango avocado salsa and creamy tahini lime dressing! Put these on the menu for your next Taco Tuesday.

mushroom tacos with mango avocado salsa

Tacos are one of our favorite easy meals. We make them a few times every month, each time switching up the ingredients and toppings. Tacos are also an ideal meal to serve to a big group. You can include so many different easy sides and toppings, so each person is able to customize their meal based on taste and dietary restrictions.

I usually make tacos with fish or shrimp, but I wanted to experiment with a vegan version! Choosing Portobello mushrooms as the base was a great move, because they have a meaty texture that contrasts well with other toppings. Seasoned with garlic, spices and chipotle in adobo sauce, these mushrooms have a smoky and slightly spicy flavor you will want in all your tacos going forward.

mango avocado black bean salsa

The mango avocado salsa is the perfect juxtaposition to the mushrooms. Just combine super sweet mango, creamy avocado, tomatoes, black beans, cilantro, salt, lime juice and jalapeno in a bowl! This salsa is delicious on its own and would also be amazing served with fish.

To round everything out, I made a super simple tahini lime sauce. Drizzle this on for a creamy and zesty addition to your tacos. It cuts some of the heat and is a wonderful alternative to sour cream.

A Few Recipe Notes

  • Adjust the amount of chipotle pepper based on your tolerance for spicy foods. I prefer less spicy foods, so I used one seeded small pepper. Keep the seeds in and add more peppers for extra spice.
  • Heating the corn tortillas directly on the flame of your gas stove gives them a smoky flavor and a nice char. If you do not have a gas stove, heat them using dry heat in a skillet without oil rather than in the microwave to preserve their flavor and texture.
  • Mango could easily be swapped for pineapple or papaya in the mango avocado salsa.
mushroom tacos with mango avocado salsa
mushroom tacos with mango avocado salsa

Mushroom Tacos with Mango Avocado Salsa (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 tacos 1x
  • Category: Main Dishes


Vegan tacos with smoky portobello mushrooms and a freshly made mango avocado salsa.



  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ tsp cumin
  • ½ tsp chili powder
  • 3 Portobello mushrooms, cleaned and sliced
  • 1 chipotle pepper in adobo, seeded and chopped
  • 1 ½ tbsp adobo sauce from chipotle in adobo can
  • 1 ripe mango, cut into ½ inch dice
  • 1 ripe avocado, cut into ½ inch dice
  • 1 plum tomato, seeded and chopped
  • 1 cup black beans
  • ½ jalapeño pepper, seeded and minced
  • 4 tbsp lime juice
  • ½ cup fresh cilantro, chopped finely
  • 2 tbsp tahini
  • ¼ tsp garlic powder
  • 3 tbsp cold water
  • Salt
  • 8 corn tortillas


  1. Heat olive oil in a cast iron skillet on medium heat.
  2. Add half the minced garlic and cook for 1 minute, stirring to avoid burning. Add cumin and chili powder and stir.
  3. Add sliced mushrooms and a pinch of salt. Cook for 5-10 minutes , stirring occasionally until mushrooms are fork tender. Add chipotle and adobo sauce and cook an additional 1 minute, stirring to coat.
  4. Combine remaining garlic, mango, avocado, tomato, black beans, jalapeno, 2 tbsp lime juice and cilantro in a mixing bowl. Stir to combine and add salt to taste.
  5. Whisk together remaining lime juice, tahini, garlic powder, water and salt to taste in a separate bowl. Add more water as needed, 1 tbsp at a time, to thin out sauce.
  6. Heat tortillas over low heat directly on the flame of a gas burner. Use tongs to flip once tortilla starts to bubble.
  7. Top heated tortillas with mushrooms, salsa and tahini lime sauce.

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Shrimp Tacos with Spicy No-Mayo Slaw and Guacamole

Happy Taco Tuesday! Ben and I made these tacos for football Sunday when we had his brother over to watch the Patriot’s game (living with Ben = surrendering the TV every Sunday during football season). We had just come home from grocery shopping at Trader Joe’s, where we picked up groceries for the week and a few staples to have on hand. I shared more details on my stories Sunday, but we ended up spending 98 dollars on our entire grocery haul. If we planned correctly, this will last us most of our meals for the week, for less than 50 dollars per person. I’m great at shopping and meal planning for myself, but including another person (who is larger than I am and therefore eats more food) in this weekly task is totally new to me. I’m lucky that Ben is not a picky eater and enjoys healthy and vegetarian meals, but I want to make sure he feels satisfied and fulfilled by what we are cooking each week. I see this as a new challenge to tackle together!

When planning meals for those with varied dietary restrictions and tastes, I find that “build your own” meals are a really good option. Preparing a bunch of different, simple sides is a great way to allow your guests to add ingredients to their meals based off of their preferences. Tacos are a great example, because you can prepare multiple add-ins, such as beans, different protein options, a few veggie options, guacamole, avocado, cheese, salsas and sour cream. Another easily customizable meal is build your own pizzas (provide regular/whole wheat/gluten free crust and a few options for sauces, cheeses, veggie and meat toppings). Your guests have more control over what they would like to eat, and the hands on process of customizing your meal can be really fun!

These tacos took 30 minutes or less to prepare. We made the shrimp, guacamole and slaw from scratch and, included pre-made pico de gallo and canned beans to make for a speedier meal. We enjoyed this meal as tacos for lunch during the game, then had leftovers in the form of taco salads for dinner. Because you can never have too many tacos!



  • ½ cup plain Greek yogurt or skyr (I used Siggi’s dairy)
  • ½ - 2 tsp hot sauce (use more if you like spicy food)
  • 1 tsp taco seasoning
  • ½ tsp garlic salt
  • Juice of ½ lime
  • 3 cups cabbage, thinly sliced (we used Trader Joe’s bagged cabbage, which has a mix of red and green cabbage and carrots)
  • ½ tbsp jalapeño, minced


  • 2 ripe avocados, halved and pits removed
  • 1 clove garlic, minced
  • 2 tbsp cilantro, chopped
  • ¼ cup red onion, diced
  • Juice of 1 lime
  • Salt to taste
  • 1 plum tomato, seeds removed and diced


  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ cup red onion, diced
  • 1 bag peeled and deveined frozen shrimp
  • 1 tsp Primal Palate Adobo seasoning
  • 1 tsp garlic salt

Pre-made pico de gallo, canned beans and corn tortillas for serving


  1. Prepare the slaw: In a small bowl, combine yogurt, hot sauce, taco seasoning, garlic salt and lime juice. Stir well to combine. Place cabbage and jalapeño in a mixing bowl, then toss with yogurt sauce. Set aside.
  2. Prepare the guacamole: Place 3 avocado halves in a mixing bowl with garlic, cilantro onion, lime juice and salt. Mash well with a fork. Add in diced tomatoes plus the remaining avocado half, cubed. Stir to combine.
  3. Prepare the shrimp: heat olive oil in frying pan on medium heat. Add garlic and onion and sauté for 2 minutes. Add shrimp, Adobo seasoning and garlic salt. Stir occasionally until shrimp is fully cooked, about 5 minutes.
  4. Heat tortillas in a frying pan or oven (optional). Set all your prepared ingredients on the counter, and have your guests build their own tacos!


I hope you guys give this easy taco recipe a try! Tag @daisybeet on Instagram so I can see your creations 🙂