Print

Crispy Mushroom Tacos

crispy mushroom tacos - featured image
Print Recipe

These crispy mushroom tacos feature mushrooms coated in a crunchy seasoned mixture, fried to golden perfection, and served in warm tortillas with fresh toppings. A quick and easy weeknight dinner that’s flavorful, satisfying, and perfect for any occasion.

Ingredients

Scale
  • 12 ounces cremini or button mushrooms, cleaned and sliced into bite-sized pieces
  • 1/2 cup all-purpose flour (can substitute gluten-free flour)
  • 1/4 cup cornstarch
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil or avocado oil, for frying (about 1/4 inch depth)
  • 8 small corn or flour tortillas, warmed
  • Fresh cilantro, chopped
  • Fresh lime wedges
  • Optional toppings: diced red onion, sliced avocado, crumbled queso fresco, crema or sour cream

Instructions

  1. Clean mushrooms by wiping with a damp cloth or paper towel. Slice into roughly 1/4-inch thick pieces.
  2. In a large bowl, whisk together flour, cornstarch, smoked paprika, ground cumin, garlic powder, salt, and black pepper.
  3. Toss the sliced mushrooms in the dry mixture, pressing lightly to coat evenly without clumping.
  4. Pour about 1/4 inch of vegetable oil into a skillet and heat over medium-high until shimmering but not smoking.
  5. Fry mushrooms in batches, avoiding overcrowding, for 2-3 minutes per side until golden and crispy. Use tongs to flip gently. Drain on paper towels or a wire rack.
  6. Warm tortillas on a dry skillet or in a warm oven for 2-3 minutes until soft and pliable.
  7. Assemble tacos by placing crispy mushrooms on tortillas, topping with chopped cilantro, diced red onions if desired, a squeeze of lime juice, and optional avocado or queso fresco.
  8. Serve immediately while hot and crispy.

Notes

Pat mushrooms dry before dredging to help coating stick better. Fry in small batches to avoid sogginess. Drain mushrooms on a wire rack instead of paper towels alone to keep crispness. Oil temperature should be medium-high; test by dropping a pinch of flour to see if it sizzles immediately. For a lighter version, bake coated mushrooms at 425°F for 15-20 minutes, flipping halfway through.

Nutrition

Keywords: crispy mushroom tacos, mushroom tacos, vegetarian tacos, easy weeknight dinner, plant-based tacos, gluten-free tacos option

Find it online: https://emacrave.com/crispy-mushroom-tacos-recipe-easy-homemade-weeknight-dinner-idea/