The Ranger's Daughter

Naturally beautiful food


Mushroom Tacos with Pickled Red Onions and Avocado Cilantro Crema


Oh Mexican food, I can’t quit you. I mean, seriously. The people at our local Mexican restaurant know my name and my order. It’s only gotten worse now that I have babies. Ask any parent – there is no better place to take unruly children than a Mexican restaurant. It’s noisy enough to drown out giggles and shrieks, and the servers seem to genuinely enjoy kids. When we slide in to that bright red booth, it’s like home base. The chips appear within seconds, and if you so much as glance towards the bar you’ll be sipping a margarita before you can say, “Cadillac on the rocks with salt, please”. You need that dependability when there’s baby food caked to your hair and a dirty diaper in your purse.

My one regret, of course, is the health factor. I do believe in treating myself on occasion. However, those fried tortillas chips should be a cheat meal unto themselves, not a precursor to heaping piles of cheesy carbohydrates. I am not saying I would give this all up. I am simply noting that I could use a little less of it in my life. Which is why I’ve begun exploring the art of making Mexican food at home, from scratch. And it’s been fun.

These veggie-forward tacos were inspired by the Minimalist Baker’s vegan Portobello fajitas. I love the idea of putting a good sear on mushrooms to enhance their savory and rich umami flavor. You’d be surprised how little you miss the meat in this dish.


Why is it good for you?

Well for one, we subbed out the saturated fats of beef with healthier protein sources like black beans and Greek yogurt. Most of the fat in this dish comes from avocados, which contain mostly heart-healthy monounsaturated fats. They’re also a rich source of potassium, a nutrient most people aren’t getting enough of.

Mushrooms are wonderful for you. They’re high in fiber and various vitamins and minerals. They’re particularly high in selenium, which is known for being anti-inflammatory, for helping to detoxify carcinogens in the body, and for boosting our ability to fight infection and tumor growth.

Finally, the cilantro in this dish is very high in antioxidants and is essentially calorie-free. It’s also a natural antibiotic that can help protect against salmonella.

LR -0039






Mushroom Tacos with Pickled Red Onions and Avocado Cilantro Crema

Yield: 8 tacos

Serving Size: 1 taco

Calories per serving: 118*

Fat per serving: 5.25

Saturated fat per serving: 0.75

Carbs per serving: 15

Protein per serving: 3

Fiber per serving: 3.25

Sugar per serving: 1.5


    Mushroom Tacos
  • 10-12 oz. cremini mushrooms, sliced 1/4" thick
  • 1 Tbsp. plus 2 tsp avocado oil (or other high-heat cooking oil)
  • 8 corn tortillas
  • 2/3 cup cooked black beans, warmed
  • chopped fresh cilantro, for garnish
  • hot sauce and lime wedges, for serving
  • kosher salt and fresh cracked pepper
    Avocado Cilantro "Crema"
  • 1 medium avocado, peeled and pitted
  • 2 Tbsp. fresh lime juice (about 1 large lime)
  • 1/2 cup plain Greek yogurt (I used 2% fat)
  • 1 cup chopped cilantro
  • salt & fresh ground pepper
    Quick Pickled Red Onions
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 3/4 tsp salt
  • 1 tsp honey
  • 1 small red onion, thinly sliced
  • 1/2 tsp. mustard seeds


    Mushroom Tacos
  1. In a large skillet, heat 1 Tbsp. oil over medium heat.
  2. When oil is hot, add mushrooms to the pan with a good pinch of salt and pepper. Sauté until mushrooms are softened and browned and all moisture has evaporated, about 8 minutes. Don't over-stir, as this will prevent proper browning. Set aside and cover to keep warm.
  3. While mushrooms are cooking, heat a small skillet over medium heat.
  4. Using a pastry brush, lightly coat both sides of each tortilla with remaining oil (about 1/4 tsp per tortilla).
  5. Fry the tortillas one at a time in the small skillet until beginning to brown, about 1 minute per side. Cover finished tortillas to keep warm.
  6. To assemble, divide mushrooms and beans equally among tortillas. Top with cilantro, pickled onions, and a dollop of Cilantro Avocado "Crema". Serve with hot sauce and lime wedges.
    Avocado Cilantro "Crema"
  1. Combine all ingredients in a food processor and process until smooth.
    Quick Pickled Red Onions
  1. In a small saucepan, combine vinegar, water, salt, and honey over medium heat. Bring to a simmer, stirring to dissolve the salt.
  2. Pack the mustard seeds and sliced onions in a clean glass jar. Carefully pour the hot vinegar mixture over the onions until all onions are submerged.
  3. Allow to rest on the counter until cool. Pickles can be enjoyed immediately, or covered and refrigerated for up to 2 weeks. The flavor will grow stronger over time.


*Nutrition information reflects 1 1/2 Tbsp. of Avocado Cilantro Crema per taco.

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gluten freehealthyhealthy dinnermushroomstacosvegetarian

Allison • March 12, 2016

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  1. Diane Green March 13, 2016 - 7:37 pm


    This looks delicious! The Avocado Cilantro Crema looks yummy as a dip for veggies and chips, too.

    Thank you for the great recipe!

    D. M. Green

    • Allison March 17, 2016 - 2:01 am


      What a great idea! And so much healthier than your usual veggie dip. I’m going to have to try that 🙂


  2. Meghan | Fox and Briar March 16, 2016 - 9:04 pm

    Ahh, I have some portobellos sitting in my fridge right now that I was going to make tacos with! They look fantastic, love the avocado crema.

    • Allison March 17, 2016 - 1:58 am


      I’ve only just discovered how delicious mushroom tacos are! And thanks – that crema was my favorite part 🙂


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