Recipes » Main Dish » Chipotle Mushroom Tacos
T. Colin Campbell Center for Nutrition Studies


  • 1 pound baby bella mushrooms, thickly sliced
  • 2 Tbsp reduced-sodium tamari
  • ½ tsp tomato paste
  • 1 tsp minced garlic
  • 1–2 tsp lime juice
  • Whole grain or corn tortillas

Taco Seasoning Blend

  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp chipotle powder
  • ¼ + ⅛ tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp chili powder
  • Pinch of sea salt, or to taste

Easy Pico de Gallo

  • 1 jalapeño pepper, seeded and finely diced
  • 1 cup grape tomatoes, diced (or tomato of choice)
  • ½ white onion, finely diced
  • ½ cup packed cilantro, chopped
  • 3 Tbsp lime juice
  • 1 tsp minced garlic
  • Pinch of sea salt, or to taste

Optional Toppings

  • Freshly chopped cilantro
  • Avocados, pitted, peeled, and diced


  • 1. Add all ingredients for the taco seasoning blend to a small bowl, mix well, and set aside.
  • 2. Add all ingredients for the easy pico de gallo to a bowl, stir to combine, and set aside.
  • 3. In a large non-stick skillet or Dutch oven, add the sliced mushrooms and tamari. Sauté over medium-high heat for 7–10 minutes to allow the mushrooms to release their moisture into the pan.
  • 4. Add the tomato paste and garlic, and stir constantly for 30 seconds.
  • 5. Add the lime juice and taco seasoning blend to the skillet, stir to incorporate, and sauté for 3–5 minutes.
  • 6. Remove from the stove and cover for several minutes to allow the mushrooms to absorb the flavors.
  • 7. Serve with warmed tortillas, pico de gallo, and toppings of your choice.

Cooking Tips

  • 1. You can substitute the grape tomatoes with your favorite tomatoes.

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