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Sauteed Chipotle Mushroom Tacos

Sauteed Chipotle Mushroom Tacos - Mushrooms are great substitute for meat and these tacos do not disappoint in the flavor department.
Cook Time: 20 minutes
Servings: 4


  • Chipotle Sauteed Mushrooms
  • 1 8 oz package crimini mushrooms, sliced
  • 2 large Portobello mushroom caps thinly sliced
  • 3 teaspoons sauce from canned chipotles in adobo
  • 2 teaspoons olive oil
  • 1 teaspoon sour cream
  • 1 teaspoon lemon juice
  • salt to taste


  • chipotle sautéed mushrooms
  • 4 corn tortillas warm
  • cup mesclun greens
  • 1 cup queso fresco or cotija cheese crumbled
  • ¼ tablespoon olive oil
  • salt to taste
  • pepper to taste


  • Heat olive oil in a medium skillet and add in all sliced mushrooms. Cook mushrooms browned and excess fluid has evaporated (approx. 10 minutes on medium heat). Add salt to taste.
  • Get sauce (not the actual chipotles) out of the canned chipotles in adobo and add it to the pan. Add in the sour cream and lemon juice and stir. Cook down for 5 minutes
  • Serve sauteed mushrooms on top of warm tortillas with crumbled queso fresco and mesclun greens topped in olive oil, salt and pepper
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*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.