Best 2 Chili Lime Mushroom Tacos Recipes

Embark on a culinary journey to savor the tantalizing flavors of Chili Lime Mushroom Tacos, a delectable fusion of zesty, savory, and umami flavors. This article presents a collection of three unique recipes that cater to diverse dietary preferences, ensuring that everyone can indulge in this delightful dish. The first recipe offers a classic vegetarian experience, featuring succulent mushrooms marinated in a blend of chili, lime, garlic, and spices, then grilled to perfection. The second recipe takes a vegan twist, using a combination of hearty lentils and walnuts to create a protein-packed filling that mimics the texture and flavor of ground beef. Last but not least, the third recipe introduces a seafood variation, highlighting tender shrimp marinated in a vibrant chili lime sauce, grilled and served on warm tortillas. No matter your dietary choices, these Chili Lime Mushroom Tacos promise an explosion of flavors that will satisfy every palate.

Let's cook with our recipes!

CHILI-LIME MUSHROOM TACOS

Chili-Lime Mushroom Tacos image

I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

4 large portobello mushrooms (about 3/4 pound)
1 tablespoon olive oil
1 medium sweet red pepper, cut into strips
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lime zest
2 tablespoons lime juice
8 corn tortillas (6 inches), warmed
1 cup shredded pepper jack cheese

Steps:

Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices., In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.

Nutrition Facts : Calories 300 calories, Fat 14g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 524mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges

CRISPY MUSHROOM TACOS

Crispy Mushroom Tacos image

This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Jocelyn Ramirez

Categories tacos, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 large beefsteak tomato, cored and cut into ¼-inch dice
1 large ripe Hass avocado, pitted, peeled and cut into ¼-inch dice
2 jalapeños, stemmed and finely chopped (seeded if desired)
1/2 cup cilantro leaves, finely chopped
3 tablespoons fresh lime juice (from 1 to 2 limes)
Coarse kosher salt
18 ounces oyster mushrooms (from 2 to 3 medium clusters)
1/3 cup neutral oil, such as canola
1/4 teaspoon ground cumin
1 1/2 teaspoons coarse kosher salt
Black pepper
12 corn tortillas

Steps:

Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.
Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.
While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.

Tips:

Use the right mushrooms: Portobello or cremini mushrooms are the best choices for this recipe, as they have a meaty texture that holds up well in tacos.
Don't overcrowd the pan: When cooking the mushrooms, make sure not to overcrowd the pan, or they will steam instead of brown. Cook them in batches if necessary.
Season the mushrooms well: Chili powder, cumin, and oregano are the main spices used in this recipe, but you can also add other spices to taste, such as garlic powder, onion powder, or smoked paprika.
Use a good quality tortilla: Corn or flour tortillas can be used for these tacos, but make sure to use a good quality tortilla that will hold up well when filled.
Load up the tacos: In addition to the mushrooms, you can add other toppings to your tacos, such as shredded cabbage, salsa, guacamole, or sour cream.

Conclusion:

These chili lime mushroom tacos are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The mushrooms are packed with flavor and the chili lime sauce adds a perfect amount of heat. Serve them with your favorite toppings and enjoy!