Description
Earthy cremini mushrooms meet a crisp kale slaw in these delicious vegetarian tacos. With smoky spices, tangy lime, and creamy yogurt dressing, every bite is packed with texture and flavor. Perfect for a quick weeknight dinner or a fun weekend meal with friends.
Ingredients
Scale
- 16 ounces cremini mushrooms, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 3 cups kale, thinly shredded
- 1 large carrot, grated
- 1 cup red cabbage, shredded
- 2 tablespoons lime juice
- 3 tablespoons Greek yogurt or vegan mayo
- Salt and pepper, to taste
- 8 small corn tortillas, warmed
- Fresh cilantro, chopped for garnish
Instructions
- Heat a skillet over medium-high heat and warm tortillas on the side.
- Toss sliced mushrooms with olive oil, garlic, soy sauce, smoked paprika, and cumin.
- Add seasoned mushrooms to the hot skillet and sauté until golden and crisp, about 8–10 minutes.
- In a separate bowl, combine kale, carrot, red cabbage, lime juice, and Greek yogurt or vegan mayo. Season with salt and pepper to taste.
- Layer tortillas with sautéed mushrooms, then top with kale slaw.
- Garnish with fresh cilantro and a squeeze of lime before serving.
Notes
- Pat mushrooms dry before cooking to help them brown properly.
- Massage kale before mixing to soften its texture.
- For a spicy kick, add chili flakes or jalapeños to the mushroom mix.
- Store leftovers in airtight containers for up to 3 days.
Nutrition
- Serving Size: 2 tacos
- Calories: 285
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 5mg
Keywords: mushroom tacos, vegetarian tacos, kale slaw tacos, healthy taco recipe, weeknight dinner