This post may contain Affiliate Links. Please see my Disclaimer for more details.
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.
Potato & Mushroom Tacos
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:
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?
Click here to subscribe to MY NEWSLETTER for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or on any of the photos above.
Tag me @kennethtemple_ on Instagram to share your remakes with me, and don’t forget to leave a star rating and comment below.
Potato & Mushroom Tacos
Potatoes and Mushrooms:
- 2 Yukon potatoes diced small
- 1 onion diced
- 12 ounces baby portobello 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.