Make your week long meal prep easier with Teriyaki Mushroom Tacos. These meatless tacos are ready in minutes, full of flavor, and stay fresh for the entire week.
Meatless Monday and Taco Tuesday Combined!
I love prepping a meatless meal during the week because I think it gives my body an opportunity to reset from all the heavy food. I also love tacos, so it’s a match made in heaven when I can combine the two and make a meatless taco.
These Teriyaki Mushroom Tacos are flavorful, easy to prep, vegetarian, vegan, and did I mention delicious?!
A quick and easy teriyaki sauce
This meal comes together very quickly, so I like to have all my ingredients ready. First, we’ll make a simple teriyaki sauce featuring:
tamari
white wine vinegar
chili flakes
honey/agave
ginger
and garlic.
Most of these ingredients should already be in your pantry.
The one sort of unique ingredient is tamari, a kind of soy sauce made without wheat. I like using tamari because it’s a great gluten free option. If you don’t have tamari, you can substitute it for soy sauce.
If you’re going vegan, swap in agave instead of honey. Whisk the ingredients together and set aside.
What kind of mushrooms should I use?
Once the teriyaki sauce is ready, it’s time to cook the mushrooms. For this dish I chose shitake mushrooms because that’s what I had in my fridge. Don’t over think it, just go with what you’ve got!
Other great options are portobello mushrooms and cremini mushrooms. I’d definitely go with portobello mushrooms if you’re looking for a more “meaty” texture.
Regardless of the mushroom you choose, be sure to wash them thoroughly. Mushrooms are obviously from the ground and pick up a lot of dirt, so even if they look clean in the grocery store packaging, you’ll still want to give them a good wash.
Time to put it all together
First, In a large skillet, heat olive oil until the oil shimmers. Wash mushrooms and pat dry. Slice thinly then add to skillet and cook for 3-5 minutes, or until mushrooms become soft. Carefully add teriyaki sauce to the skillet and cook for 1 additional minute, making sure to stir the mushrooms so they are fully coated in the sauce. Remove and set aside.
We can’t serve these tacos with just mushrooms, so let’s prepare a few accompaniments.
First, a quick avocado spread. Start by mashing haas avocados along with fresh garlic, salt and pepper.
Next, instead of a slaw, we’ll add some greens in the form of kale. Massage kale with olive and salt until the kale becomes dark green in color. Add a little of the teriyaki sauce to harmonize the flavors.
Finally, it’s time to put it all together. Heat tortillas until warm. Spread a layer of avocado on the bottom of each tortilla, then top with mushrooms and kale. Finish with your favorite salsa and some microgreens.
Looking for more delicious recipes? Try:
Caramelized Mushroom and Tamarind Pizza
Trini Grilled Salmon with Cilantro Lime Rice
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Teriyaki Mushroom Tacos
Ingredients
Teriyaki Glaze
- 1/4 cup tamari (or soy sauce)
- 1 tsp white wine vinegar
- 1 tbsp honey (or agave)
- 2 tsp freshly grated ginger
- 1 tsp red chili flakes
- 1/2 tsp garlic powder
- coarse salt and pepper, to taste
Mushroom Tacos
- 1 lb mushrooms (shitake, portobello, or cremini)
- 1 large haas avocado
- 2 cloves garlice, minced
- 1/2 cup kale
- 2 tbsp olive oil
- coarse salt and pepper, to taste
- 4 corn tortillas
Instructions
- Whisk together ingredients for teriyaki sauce. Set aside.
- First, In a large skillet, heat 1 tbsp olive oil until the oil shimmers.
- Wash mushrooms and pat dry. Slice mushrooms thinly then add to skillet and cook for 3-5 minutes, or until mushrooms become soft. Carefully add teriyaki sauce to the skillet, reserving about 1 tbsp for the kale. Cook for an dditional minute, stirring the mushrooms until they are fully coated in the sauce. Remove and set aside.
- Make a quick avocado spread by mashing haas avocado along with minced garlic, salt and pepper. Set aside.
- Prepare kale. Massage kale with remaining olive and salt until the kale becomes dark green in color. Add reserved teriyaki sauce and use hands to massage sauce into the kale.
- Heat tortillas until warm. Start with a layer of avocado spread on the bottom of each tortilla, then top with mushrooms and kale. Finish with your favorite salsa and microgreens.
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