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:

Recipe:

Carne Asada Tacos
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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.
Course Appetizer, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 persons

Ingredients

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

Instructions

  • 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.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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