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Baby portobello mushrooms are sliced thin, simmered with Mexican spices, and stuffed into tortillas with creamy guac to make these flavor-packed mushroom carnitas tacos.

Sometimes I forget what types of recipes I’ve shared on this site before. Like, there have been a number of instances in which I’ve pulled a recipe at the last minute after realizing I posted something almost identical three or so years ago. I always think I have a good handle on my content, but at this point I’m well past 700 recipes, so I guess it makes sense that I forget a thing or two.

Anyhow, a few weeks ago a friend mentioned having mushroom tacos at a Mexican restaurant and I thought that was the best idea ever. I had to come up with a mushroom taco recipe of my own. I totally forgot that I’ve already shared a mushroom taco recipe on this site (here in case you were wondering).

But in my defense, this one is different. The former two are both portobello mushroom steaky taco-type recipes. This time we’re talking about super-tender melt-in your mouth mushrooms carnitas tacos, and they’re kind of mind blowing.

I wasn’t sure this would even work out, but it did, and here’s how: slice your mushrooms really thin and cook them up until they start to crisp. Then add some simmering liquid with seasonings and let them cook until they’re super soft and have soaked up all the flavor.

Serve them up with guacamole and I think you’ve got some vegan tacos that even a mushroom hating die-hard omnivore would love. They’re kind of similar to my French dip sandwiches, so if you were a fan of those I think you’ll dig these tacos.

FAQ & Tips for Making Awesome Mushroom Carnitas Tacos

  • Don’t crowd your mushrooms in the skillet! This will prevent them from browning. Cook them in batches if needed.
  • Is this recipe gluten-free? As long as your tortillas are gluten-free, it is!
  • Experiment with your favorite toppings. I used guacamole, shredded lettuce and tomato, but hot sauce, salsa and vegan sour cream would all be awesome.
  • Baby portobello and cremini mushrooms are the same thing, so look for either when shopping for ingredients.
  • And if you can’t find baby portobello or cremini mushrooms, feel free to substitute regular old portobellos.

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4.93 from 14 votes Print

Mushroom Carnitas Tacos

Baby portobello mushrooms are sliced thin, simmered with Mexican spices, and stuffed into tortillas with creamy guac to make these flavor-packed mushroom carnitas tacos. CourseEntree CuisineAmerican, Mexican Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Servings 3 Calories 384 kcal Author Alissa


For the Mushroom Carnitas

  • ½cuporange juice
  • 2tablespoonssoy sauce or tamari
  • 2teaspoonsground cumin
  • 1teaspoondried oregano
  • ¼teaspooncayenne pepper,or to taste
  • ¼teaspoonfreshly ground black pepper
  • ½teaspoonliquid smoke
  • ¼cupolive oil
  • 1poundbaby portobello,cremini mushrooms, sliced very thin
  • 1medium onion,chopped
  • 4garlic cloves,minced

For the Tacos

  • 4 to 6corn tortillas
  • Oil or cooking spray
  • Guacamole
  • Shredded lettuce
  • Chopped tomato


Make the Mushroom Carnitas

  1. In a small bowl, stir together the orange juice, soy sauce, cumin, oregano, cayenne pepper, black pepper, and liquid smoke. Set aside.
  2. Coat the bottom of a large skillet with the olive oil and place it over medium heat. When the oil is hot, add the mushrooms in as even a layer as possible. Cook for about 5 minutes, flip, and cook 5 minutes more. Add the onion and continue cooking, flipping occasionally, until the onion begins to soften and the mushrooms begin to crisp up in spots. You can turn up the heat a bit if needed to get the mushrooms to crisp. Add the garlic and sauté 1 minute more.
  3. Stir the orange juice mixture into the skillet. Allow to cook for about 8 minutes more, until the liquid cooks off and the mushrooms become very tender.

Make the Tacos

  1. Lightly oil a large skillet and place over medium heat. Place a couple of tortillas into the skillet and allow them to warm up for a minute or two. Continue until all of the tortillas are heated.
  2. Stuff the tortillas with the mushroom mixture, guacamole, lettuce and tomato. Serve.

Nutrition FactsMushroom Carnitas TacosAmount Per ServingCalories 384Calories from Fat 201% Daily Value*Fat 22.3g34%Saturated Fat 2.7g14%Sodium 639mg27%Potassium 1056mg30%Carbohydrates 41.3g14%Fiber 6.5g26%Sugar 9.1g10%Protein 8.7g17%Calcium 80mg8%Iron 3.8mg21%* Percent Daily Values are based on a 2000 calorie diet.« Tofu Bibimbap (or Dolsot Bibimbap)Trumpet Mushroom Calamari »

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This looks Amazing! This vegan wife can’t wait to make it for her Hispanic carnivore husband 💚☮️💚


  • Made this last night and it was sooooo yummy! I didn’t have OJ, so I actually used approx 1/4 cup lime juice and 1/4 cup white wine. I would imagine the OJ would have tasted better as the lime juice was a bit too strong. I will have to make again to try with OJ! Thanks for all your delicious recipes, keep them coming!


    • Wow this is one of my favorite tacos from now on! Thank you for the recipe. The mushrooms hit the spot!


      • This recipe tasted great. I changed it a bit though, since I didn’t have enough mushrooms, but I’m giving it a 5 for flavor. I used only 8 oz mushrooms and added 14 oz firm tofu cut into 1/2″ pieces. I cooked onion and mushrooms until the liquid from the mushrooms was almost gone then I added the tofu. After it had heated through a bit more I added the sauce. I’m a wimp on spices so I used a skimpy 1/4 tsp of the cayenne pepper. It was great on my homemade corn tortillas. Thanks!


        • These rule. Added rice & beans, and topped with raw onions . Definitely recommend making a double batch.


          • Wow this was amazing!! Such great texture and flavor! I didn’t have liquid smoke but added a little smoked paprika. Now I need to try your mushroom French dip recipe! Thank you for this recipe!!


          • These are so flavorful! Had them with guacamole. Delicious! I will make these again! Thanks!


          • Excellent flavor, will certainly make again. I do a lot of vegetarian/vegan cooking for the retreat center I manage and I made this as a test recipe today to see how people liked it. Everyone gave it a thumbs up and I agree with the above comments to make a double batch so you have some leftovers 😉 The hardest thing about the recipe was the time it took to slice the mushrooms, If I was making this for a larger group I would slice the mushrooms the day before (mine were probably a little on the juicy side but people loved this dish!!!)


          • Excellent recipe! Glad i made double as we both loved the flavors. I love that it’s mushroom based. Cant’ wait to make more recipes from your site. Thank you!


          • These were fabulous. Didn’t have liquid smoke, so we used some smoked paprika/chipotle powder. I’ve made a similar recipe in the oven before, but much prefer this recipe and in a skillet. Much quicker, too. Thank you!


          • I make these maybe once a week or every two weeks. No one in my family likes mushrooms so I’m lucky enough to not have to share, I use an 8oz package of mushrooms and cut the ingredients in half. Sooooooooo gooooood!!


          • These were delicious!


          • Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

            More about me →

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