Jul 14 2026
Restaurants›Te Amo Tequila Bar & Tacos›Mushroom Tacos Recipe

Mushroom Tacos Recipe

Inspired by Te Amo Tequila Bar & Tacos
Time30m
Serves3

Shiitake, portabella and oyster mushrooms sauteed in garlic and olive oil over arugula and topped with pico de gallo and a wasabi chili ancho crema. Comes with three tacos.

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Ingredients

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Taco Filling

Pico de Gallo

Wasabi Chili Ancho Crema

Taco Shells

Method

Taco Filling Preparation

  1. 1

    Sauté the Mushrooms

    In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the shiitake, portabella, and oyster mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned.

  2. 2

    Prepare Arugula

    In a large bowl, place the arugula and set aside for taco assembly.

Pico de Gallo Preparation

  1. 3

    Chop Ingredients

    Dice the tomatoes, red onion, and chop cilantro. Combine all ingredients in a bowl with lime juice and salt. Mix well and set aside.

Wasabi Chili Ancho Crema Preparation

  1. 4

    Mix the Crema

    In a small bowl, combine sour cream, wasabi paste, and chili ancho powder. Mix until smooth and well combined.

Taco Assembly

  1. 5

    Assemble Tacos

    Warm the corn tortillas in a dry skillet or microwave. Place a generous amount of sautéed mushroom mixture on each tortilla, top with arugula, pico de gallo, and drizzle with wasabi chili ancho crema.

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