Vegetarian Taco Recipe Mushroom Walnut Tacos
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Mushroom & Walnut Tacos

Enjoy these for your next Taco Tuesday.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: California, Mexican
Servings: 6 tacos
Calories: 281kcal
Author: Aliye Aydin

Ingredients

  • 1 medium onion (white or yellow)
  • 6 oz. white button mushrooms or cremini
  • 1 cup walnuts
  • 2 teaspoons avocado oil (or other neutral tasting oil such as refined coconut oil)
  • 2 teaspoons tomato paste
  • 1 Tablespoon chili powder*
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon fine sea salt
  • 6 corn tortillas (or favorite tortilla of your choice)
  • 1 tomato for topping
  • 1 avocado for topping
  • 2 leaves lettuce for topping
  • Cilantro-Lime Gremolata for topping
  • 2 limes for topping

Instructions

Taco Filling

  • Cut onion into a small dice. Mince mushrooms by hand, or in a food processor. Mince walnuts by hand, or in a food processor. (Do separately from mushrooms). 
  • In a large skillet, heat oil over medium-high heat. Add all but 3 Tablespoons of diced onion and cook, stirring frequently, until starting to brown, about 5 minutes. Add minced mushrooms, tomato paste, spices, and salt, and cook for about 5 minutes. 
  • Once the liquid has mostly evaporated, add minced walnuts and cook for about 2 minutes. 

To Assemble

  • Chop tomato, avocado, and lettuce for topping. Prepare cilantro-lime gremolata, and cut limes into wedges. Use reserved 3 Tablespoons diced onion for topping.

Notes

*I like to use a pure chili powder, such as a ground guajillo or ancho chili powder, but a blended chili powder (includes other spices) works too.

Nutrition

Calories: 281kcal | Carbohydrates: 24g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Sodium: 346mg | Potassium: 531mg | Fiber: 7g | Sugar: 3g | Vitamin A: 15% | Vitamin C: 18.5% | Calcium: 6.2% | Iron: 10.1%