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Mushroom Tacos, Creamy Jalapeño Sauce & Homemade Corn Tortillas

Mushroom tacos topped with creamy jalapeño-cucumber sauce that is lip-smacking delicious!

Course Lunch, Main Course
Cuisine American, Mexican
Keyword taco
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 265 kcal


Homemade Tortillas (or skip this step and buy store-bought)

  • 2 cups masa flour
  • 2 generous pinches of kosher salt
  • 1.5 cups water + more if needed

Creamy Jalapeño Cucumber Sauce

  • 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

Mushroom Tacos

  • 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


Creamy Jalapeño Cucumber Sauce

  1. 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.
  2. Remove from the heat and place in a plastic ziploc bag for 10 minutes until cooled enough to touch.
  3. Peel off the skins - it will come off very easily and cleanly if you rub it off with a paper towel.
  4. 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.
  5. Blend until smooth and creamy, adding a tablespoon more water if necessary. Be patient and get it really nice and smooth.
  6. Add cilantro and blend until small cilantro pieces are incorporated throughout.
  7. Taste and adjust seasonings, adding more salt, pepper or lemon to your liking.
  8. Chill until ready to use.

Homemade Corn Tortillas

  1. 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.
  2. 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.
  3. Heat a large flat reversible grill/griddle on medium-high to prepare to toast the tortillas. You want it to be hot!!

  4. One at a time, place a small dough ball on the work surface and press it out until it's super thin.
  5. Transfer it to your hot griddle. (no need to grease it) The first side takes about 20 seconds, then flip.
  6. The second side takes about 45 seconds, then flip again.
  7. 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.
  8. You should see a tiny bit of browning, but not too much.
  9. Repeat for each dough ball. Storing the finished tortillas in a bowl or pan covered with a clean kitchen towel to keep warm.


  1. Toss the sliced mushrooms with the oil, vinegar and soy sauce.
  2. 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.

  3. 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

Nutrition Facts
Mushroom Tacos, Creamy Jalapeño Sauce & Homemade Corn Tortillas
Amount Per Serving (1 g)
Calories 265
* Percent Daily Values are based on a 2000 calorie diet.