The Shroom Taco Recipe

Peel and very thinly slice the red onion into rings or half-moons. Place the slices in a heatproof bowl or jar.

In a small saucepan combine apple cider vinegar, water, sugar, and 1/2 tsp kosher salt. Bring to a gentle simmer just until sugar dissolves, about 1–2 minutes. Remove from heat.

Pour the warm vinegar mixture over the sliced onions, pressing them down so they're submerged. Let cool to room temperature (15–20 minutes) then refrigerate if not using immediately. Quick-pickled onions are ready in 15–30 minutes and will keep in the fridge up to 2 weeks.

Halve and pit the avocado and scoop the flesh into a blender or small food processor. Add Greek yogurt, 2 tbsp lime juice, chopped cilantro, ground cumin, salt, and 2 tbsp water.

Blend until smooth, adding more water 1 teaspoon at a time if you want a thinner sauce. Taste and adjust salt or lime. Transfer to a bowl and refrigerate until assembly.

Clean mushrooms by wiping with a damp cloth and trim stems as needed. Slice mushrooms roughly 1/4–1/2 inch thick so they hold texture.

Finely dice the half cup of yellow onion and mince the 2 cloves garlic.

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When the butter foams, add the diced onion and cook, stirring occasionally, until translucent and beginning to brown, about 4–5 minutes.

Add the sliced mushrooms in a single layer if possible. Let them sear without stirring for 2 minutes to develop color, then stir and continue to cook until they release moisture and it evaporates and mushrooms are deeply browned, about 6–8 more minutes.

Lower heat to medium. Add the minced garlic, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp kosher salt. Cook 30–45 seconds until fragrant.

Stir in 1 tbsp soy sauce (or tamari) and 1/2 tsp minced chipotle in adobo. Cook 1–2 minutes so the flavors meld and the pan is nearly dry. Remove from heat and stir in 1 tbsp lime juice and 2 tbsp chopped cilantro. Adjust seasoning with black pepper and additional salt if needed.

Warm tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and lightly charred, or wrap stack in foil and heat in a 350°F (175°C) oven 8–10 minutes.

To assemble each taco: place about 2 oz (roughly 1/3 cup) of the sautéed mushroom mixture on a warm tortilla. Spoon 1–2 tablespoons of the creamy avocado lime sauce over the mushrooms.

Top with a small handful of quick-pickled red onions, a sprinkle of crumbled queso fresco (if using), and a few cilantro leaves. Serve immediately with lime wedges on the side.

Leftovers: keep mushroom filling refrigerated in an airtight container up to 3 days. Reheat gently in a skillet. Keep sauce and pickled onions separate until serving.