Fajita Mushroom Tacos Recipe

Prep

Clean mushrooms by wiping with a damp towel and slice into 1/4-inch thick pieces. Thinly slice onion and bell peppers. Mince garlic. Juice one lime and chop cilantro.

Heat pan

Place a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter; allow butter to foam but not burn (about 30 seconds).

Sear mushrooms

Add sliced mushrooms in a single layer (you may need to work in two batches to avoid crowding). Let mushrooms sit undisturbed for 2–3 minutes to brown, then stir and cook another 2 minutes until golden. Transfer mushrooms to a bowl and set aside.

Cook aromatics & peppers

Return the skillet to medium heat and add remaining 1 tablespoon olive oil. Add sliced onion and bell peppers; cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Combine & season

Return the mushrooms to the skillet. Sprinkle in ground cumin, smoked paprika, chili powder, dried oregano, kosher salt, and black pepper. Stir to coat and cook 1–2 minutes to bloom the spices.

Deglaze & finish

Add 1 tablespoon low-sodium vegetable or mushroom broth (or water) and scrape any browned bits from the pan. Cook until liquid reduces and veggies are saucy but not soupy, about 1 minute. Remove from heat and stir in lime juice and chopped cilantro. Taste and adjust salt, pepper, or lime as needed.

Whisk together 1/4 cup Greek yogurt or sour cream, 1 teaspoon lime juice, 1 teaspoon hot sauce if using, and a pinch of kosher salt until smooth. Refrigerate until ready to use.

Warm tortillas

Warm tortillas on a dry skillet over medium heat 20–30 seconds per side, or wrap in a damp paper towel and microwave 20–30 seconds for 4 tortillas. Keep warm wrapped in a clean kitchen towel.

Assemble tacos

Divide the mushroom fajita filling evenly among the 8 tortillas (about 2 ounces filling per tortilla). Top each with shredded lettuce or cabbage, sliced or mashed avocado, a drizzle of crema (if using), crumbled cheese and pickled red onions if desired. Finish with a squeeze of lime and hot sauce or salsa to taste.

Serve

Serve immediately while tortillas are warm. Leftover filling keeps in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat with a splash of water or broth.