Sliced portabello mushrooms, jalapeños, shaved red cabbage + sliced avocado stuffed in homemade corn tortillas for the Vegan Mushroom Tacos of your dream – #plantbased goodness! Top these tacos with a fresh, creamy, not-too-spicy Jalapeño Sauce.
It all began with a January trip to Mexico and the cooking class I took in Tulum. I just can’t stop eating tacos made with homemade corn tortillas.
Have you have ever tried to make homemade corn tortillas? Start now.
Making tortillas is fun and easy with this easy homemade tortilla tutorial.
How to Make Homemade Corn Tortillas
If you can make pancakes and have 20 minutes, you can make homemade tortillas. Never again will I buy corn tortillas from the grocery store.
Step 1: Tortilla Press Options
You don’t need a fancy tortilla press. Here is my makeshift setup. A sheet of plastic from a big ziploc bag, a sheet of reusable parchment paper and a glass pie dish.
Just place a ball of dough, place it on the parchment, cover it with plastic and press with your pie dish. It does takes some arm strength and I do have a technique to get it as thin as possible. I use the pie dish handles to move the pressure from left to right in a circular motion to get the dough to spread evenly in a circle. It’s easy after a few test runs.
*See my tortilla making tips below.
Step 2: Prep Taco Fillings + Toppings
Portabello mushroom slices are just the right length to fit in homemade tortillas! They’re substantial enough to fill you up in just two – alright I ate three – and your super stuffed.
Shredded red cabbage and sliced jalapeños provide a little spicy crunch and sliced avocado – well it goes well with all tacos of course!
The creamy roasted jalapeño sauce is a recipe I first saw on the food blog LoveandLemons and I knew it was going to be tasty. Fresh cucumbers, onions, cilantro, and cashews for creaminess. It keeps this recipe a vegan taco recipe.
Tips for Making Homemade Tortillas
As with any dough related adventure, the exact technique takes 2 or 3 times to get it just right. Corn tortillas are pretty fail proof, but getting them just right can be nudged in the right direction with these few tips:
1. Let the tortilla dough rest covered for 15 minutes to let the water hydrate the corn masa.
2. When rolling the dough into individual balls, first do a tester. Take one dough ball and press it into a small thick disc with your fingers. If the sides of the disc being to split, your dough is too dry. You want the dough to be as wet as possible without being sticky. Mix a few more tablespoons of water into the dough and let rest again for at least 5 minutes. Test again.
3. When adding the flattened tortillas to your pan or griddle, the tortilla should make a low sizzle sound when placed on the hot pan. That’s how you know the pan it hot enough.
4. To encourage tortillas to start puffing up, poke/press the tops lightly with your fingertips. See this video for a demo. I’ve discovered with experience that if your dough isn’t hydrated enough, it won’t puff.
#TacoTuesday will never be the same after you treat yourself to these Vegan Mushroom Tacos with homemade corn tortillas.
Mushroom tacos topped with creamy jalapeño-cucumber sauce that is lip-smacking delicious!
- 2 cups masa flour
- 2 generous pinches of kosher salt
- 1.5 cups water + more if needed
- 1-2 jalapeños depending on how hot they are
- 1 cup cashews soaked overnight and drained (let's be real - soaked as long as you have time for)
- 3/4 cup water
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon finely minced shallot
- 1/2 teaspoon garlic powder
- 1/2 cup peeled and chopped cucumber
- 1/3 cup loosely chopped cilantro leaves and stems
- squeeze of lemon
- kosher salt and freshly ground black pepper to taste
- 4 portabello mushroom caps stems removed, sliced into 1" thick pieces (or just buy them pre-sliced!)
- 1 Tbs olive oil
- 1 Tbs soy sauce
- 1 Tbs balsamic vinegar
- chili powder
- sprinkle of kosher salt
- 2 avocados sliced
- 1.5 cups shredded red cabbage
- handful of cilantro
- 2 jalapeños thinly sliced
Roast the jalapeños until the outside is blackened and crisp. This can be done over a gas stove, in a dry cast iron pan, or under an oven broiler.
Remove from the heat and place in a plastic ziploc bag for 10 minutes until cooled enough to touch.
Peel off the skins - it will come off very easily and cleanly if you rub it off with a paper towel.
Discard the stem and seeds and place the jalapeño(s) in a blender with the cashews, water, vinegar, shallot, garlic, cucumber, lemon, salt and pepper.
Blend until smooth and creamy, adding a tablespoon more water if necessary. Be patient and get it really nice and smooth.
Add cilantro and blend until small cilantro pieces are incorporated throughout.
Taste and adjust seasonings, adding more salt, pepper or lemon to your liking.
Chill until ready to use.
Following the instructions on the back of the masa flour package, add 2 cups flour, a couple pinches of salt and water to a large mixing bowl. *See TIPS at the bottom of this post.
Combine for about 2 minutes until a nice smooth round dough forms. Break the dough into small dough balls. The flour bag claims you'll get 19 balls. I never do - it's more like 14.
Heat a large flat reversible grill/griddle on medium-high to prepare to toast the tortillas. You want it to be hot!!
One at a time, place a small dough ball on the work surface and press it out until it's super thin.
Transfer it to your hot griddle. (no need to grease it) The first side takes about 20 seconds, then flip.
The second side takes about 45 seconds, then flip again.
The tortilla should be begin to start puffing up. If it doesn't lightly press the top of it with your fingertips to encourage it to start puffing - see TIPS. When it does, tap the air out gently with the back of a flat spatula - approx. 20 seconds. Flip to the other side again and tap out air - approx. 10 seconds.
You should see a tiny bit of browning, but not too much.
Repeat for each dough ball. Storing the finished tortillas in a bowl or pan covered with a clean kitchen towel to keep warm.
Toss the sliced mushrooms with the oil, vinegar and soy sauce.
Heat the grill side of your pan (if you're lucky and have a reversible grill/griddle). Sear the mushrooms on each side for about 3 minutes. Sprinkle with salt and a few dashes of chili powder.
Assemble tacos with mushrooms, avocado, cabbage, cilantro, sliced jalapeños and a squeeze of lime juice. Drizzle with the creamy jalapeño cucumber sauce.
Adapted from a recipe found at LoveandLemons.com
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