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mushroom tacos

If you're looking for a filling, wholesome and fun evening of food, then this is the perfect recipe. We make this at home a lot, they're by far our favourite plant-based taco recipe. It may seem like a lot of mushrooms but they reduce down once they're cooked and are packed full of flavour thanks miso paste and tahini. Make sure to get some great toppers - we pile them high with hot sauce, avocado and yoghurt.

Serves 4 & takes 35 minutes to cook


  • 900g mushrooms (chestnut mushrooms or a mix)

  • 1 red onion, peeled and diced

  • 4 garlic cloves, peeled and diced

  • 2 teaspoons of smoked paprika

  • 1 x 400g can of black beans, drained

  • 2 teaspoons of brown rice miso paste

  • 2 tablespoons of creamy tahini

  • 2 packs of soft or hard tortillas

  • Salt and pepper

  • Olive oil

For the topping (all optional)

  • 2 avocados, sliced

  • Handful of coriander, chopped