Plant-Based Mushroom Tacos with Healthy Slaw & Chipotle Hummus


Tony and I love “street” tacos, but it wasn’t until a recent trip to Mexico that we discovered some “new to us” fillings. Vegan options are also trending south of the boarder, and these plant-based mushroom tacos are similar to a variety that we tried on our diversion down the Baja. But the addition of chipotle hummus is a distinctly different twist.

Plant-Based Mushroom Tacos Recipe with Healthy Slaw & Chipotle Hummus (Vegan, Dairy-Free, Gluten-Free, Nut-Free, and Soy-Free)

Plant-Based Mushroom Tacos add a Fresh Twist to Casual Occasions

In Mexico, flavors are kept light but often spicy, to suit the climate. In fact, fresh vegetables are used much more than cheese as toppings. This recipe combines those light flavors with some earthy, comforting ingredients, to make them suitable year round.

You can serve these plant-based mushroom tacos as an entree, or as finger food at a party. They’re great for backyard barbecues (you can grill the mushrooms!), superbowl parties, and even weeknight dinners.

Plant-Based Mushroom Tacos Recipe with Healthy Slaw & Chipotle Hummus (Vegan, Dairy-Free, Gluten-Free, Nut-Free, and Soy-Free)This plant-based mushroom tacos recipe with photo was shared with us by, but we have made some slight dairy-free modifications.

Special Diet Notes: Plant-Based Mushroom Tacos

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian. Some brands of hummus do contain soy oil, so be sure to pick the one that meets your dietary needs.

Plant-Based Mushroom Tacos with Chipotle Hummus
Prep time
Cook time
Total time
These tacos have a fresh taste with a nice warm heat. For a flavorful and colorful contrast, add some sliced roasted red bell pepper to the filling. If you want to use two tortillas per taco (like shown in the photo), double the amount of tortillas in the recipe.
Recipe type: Entree
Cuisine: Mexican
Serves: 4 servings
Chipotle Hummus
  • ¾ cup classic hummus (like Sabra)
  • 1 teaspoon chipotle powder
Healthy Slaw
  • ½ cup finely shredded purple cabbage
  • 1 teaspoon chopped fresh cilantro
  • ½ teaspoon lime juice
  • ¼ teaspoon salt
Plant-Based Mushroom Tacos
  • 1 tablespoon olive oil
  • 1 pound sliced cremini or button mushrooms
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 small tortillas (corn or flour)
  • 1 ounce crumbled dairy-free feta or nut cheese (store-bought or homemade; optional)
  • Lime wedges, for serving (optional)
Chipotle Hummus
  1. In a small bowl, whisk together the hummus and chipotle powder.
Healthy Slaw
  1. Put the cabbage, cilantro, lime juice, and salt in a medium bowl. Using clean hands, crunch or squeeze together the ingredients to bruise the cabbage and incorporate.
Plant-Based Mushroom Tacos
  1. Heat the olive oil in a large pan over high heat. Add the mushrooms, salt, and pepper and saute for about 6 minutes, or until all sides of the mushrooms are browned. Remove the mushrooms from pan.
  2. Using the hot pan, add the tortillas one at a time to warm them up, about 20 seconds on each side.
  3. Spread the tortillas with the chipotle hummus. Place the sauteed mushrooms in the centers of tortillas. Top with the slaw and dairy-free cheese alternative, if desired. Optionally serve with lime wedges.

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Mushroom and Sage Vegan Lasagna Recipe - Dairy-free, Gluten-free and Plant-based

For More Delicious Dairy-Free Recipes, Get Go Dairy Free!

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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