Mushroom “Chorizo” Tacos

mushroom chorizo tacos

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Mushrooms make a great filling for tacos and quesadillas because of their “meaty” and full flavor. The Mexican spices add a little bit of a kick to this easy and creative meal.

Yield: 6-8 tacos

Recipe by Juan Rodriguez, Blue Zones Project Fort Worth

Rodriguez is head chef and owner of Magdalena’s Catering and Events in Fort Worth, Texas.


1 lb cremini mushrooms

½ yellow or red onion, diced

2 garlic cloves

1-2 tablespoons paprika

1 tablespoon cumin

½  tablespoon cayenne

¼ cup cilantro

2 tablespoons white vinegar

¼ cup olive oil

Salt and pepper, to taste

Corn tortillas


  1. In a medium pan, heat on medium-high. Add ¼ cup olive oil. Saute mushrooms and cook until soft.
  2. Add onions and saute until onions are soft. Add garlic and mix.
  3. Add remaining ingredients and stir until all seasonings are well blended. You might need to add more spices depending on flavor preference.
  4. Finish with vinegar and season with salt and pepper to taste.
  5. Put your mushroom “chorizo” on your favorite corn tortillas.

Note: Get creative with your toppings—from black beans and corn salsa, cabbage tossed in oil and lime juice to pickled carrots or tropical fruits like mango and pineapple.