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Potato & Mushroom Tacos

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Potato & Mushroom Tacos

Most of the time when there’s a taco party we forget about our vegan friends. My potato and mushroom tacos will make them extremely happy. Plus, there’s a variety of toppings that’ll have your mouth dancing with flavor.

Carne Asada Tacos

Potato & Mushroom Tacos Cooking Tips:

You can use any potato in this recipe.

I cook majority of the time with avocado oil but since its pricey I use canola oil for frying.

You can use your favorite mushroom in this recipe.

Can you make ahead?

Fridge: Potatoes and Mushroom Tacos: After mixture cools off, place in an airtight container in the fridge for 7 days max.

Pickled Onions and Jalapenos: Pickled onions and jalapenos can be made a day or two in advance. After sauce cools off, place in an airtight container in the fridge for 7 days max.

Reheating: Potatoes and Mushroom Tacos: Turn on heat to medium, add all ingredients in a small or medium sauce pan, cook until mixture starts to boil. About 10 minutes or less.

latest Recipe Video:

Substitution Options:

Flour tortillas can be used in this recipe.

Try using different vinegar’s to create unique flavors for your pickled onions and jalapenos.

what to serve with Potato & Mushroom Tacos?

Meal Ideas:


Carne Asada Tacos

Potato & Mushroom Tacos

Potato and Mushroom Tacos – Most of the time when there’s a taco party we forget about our vegan friends. This dish will make them extremely happy.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Main Course
Cuisine American
Servings 4 persons


Potatoes and Mushrooms:

  • 2 Yukon potatoes diced small
  • water
  • 1 onion diced
  • 12 ounces baby portobello’s sliced
  • 2 garlic cloves chopped
  • 3 cups plus 2 tablespoons canola oil
  • 2 teaspoons salt
  • 1 ½ teaspoons black pepper
  • 1 teaspoons chili powder
  • ½ teaspoon cayenne
  • 1 teaspoon dry oregano
  • 1 teaspoon dry thyme
  • 12 corn tacos toasted
  • pickled onions and jalapeno’s garnish

Pickled onions and Jalapenos:

  • 1 cup water
  • 1 large red onion sliced thin
  • ¾ cup white vinegar
  • ¾ cup red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt
  • 1 bay leaf
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper ground
  • ¼ teaspoon cumin
  • ¼ teaspoon chili flakes


  • In a pot add potatoes and cover with water bring to a boil and let boil for 2 minutes. Drain and sit on paper towels. Heat a large pan with 2-3 cups of oil and bring to a 350 degrees. In batches fry potatoes for 2-3 minutes until potatoes are brown and crisp season with salt.
  • In a large skillet over medium heat, add 2 tablespoons of oil add onions and portobello’s cook for 3 minutes. Add garlic, salt, black pepper, chili powder, cayenne, oregano and thyme, cook for 1 minute remove from heat.
  • In a nonreactive saucepan bring water to a boil, add red onions and remove from heat, after 1 minute. Add vinegars, sugar, salt, bay leaf, oregano, black pepper, cumin, chili flakes. Bring to a boil for 3 minutes. Cover and let cool, in mixture. Place in glass jar or non-reactive bowl for one day before enjoying.
  • To assemble in each taco place ¼ cup of potatoes, 2 tablespoons of mushrooms and garnish with pickled onions and jalapenos.


Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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