Sweet Soy Mushroom Tacos with Sriracha Slaw and Crispy Onions

Get ready to fall in love with mushrooms all over again! These sweet soy mushroom tacos are the ultimate meatless dinner that even the biggest carnivores will crave. Cremini mushrooms are simmered in a rich, sweet soy glaze until they’re tender and packed with umami flavor. Paired with a cool, creamy sriracha slaw, bright lime-marinated cucumber and a generous sprinkle of crispy fried onions, every bite is a perfect balance of sweet, spicy, tangy and crunchy.

Best of all, this recipe comes together in just 30 minutes, making it an ideal weeknight meal. Serve the filling in warm flour tortillas and let everyone build their own taco masterpiece. Whether you’re a longtime vegetarian or just looking to add more plant-based meals to your rotation, these tacos are guaranteed to satisfy.

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Ingredients

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

8 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the cucumber: Slice the mini cucumber into thin rounds. In a small bowl, combine the cucumber with the juice of half the lime, a pinch of salt and the sugar. Toss to coat and set aside to marinate.
2. Make the sriracha slaw: In a medium bowl, whisk together the mayonnaise and sriracha. Add the coleslaw mix and toss until well coated. Season with salt and pepper to taste. Set aside.
3. Cook the mushrooms: Slice the cremini mushrooms into ¼-inch thick slices. Heat the cooking oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes. Pour in the sweet soy glaze and stir to coat. Cook for another 1-2 minutes until the glaze thickens and the mushrooms are glossy. Remove from heat.
4. Warm the tortillas: Stack the flour tortillas and wrap them in a damp paper towel. Microwave for 30 seconds or until warm and pliable. Alternatively, heat them one by one in a dry skillet over medium heat for about 15 seconds per side.
5. Assemble the tacos: Divide the sweet soy mushrooms among the warm tortillas. Top with the sriracha slaw, a few slices of marinated cucumber and a generous sprinkle of crispy fried onions. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use other mushrooms?

Yes! Cremini mushrooms work great, but you can also use white button mushrooms, shiitake or a mix of wild mushrooms.

How do I store leftovers?

Store the cooked mushrooms, slaw and cucumber separately in airtight containers in the refrigerator for up to 3 days. Reheat the mushrooms in a skillet before assembling.

Can I make this vegan?

Absolutely! Use vegan mayonnaise and ensure your tortillas are vegan-friendly. The rest of the ingredients are already plant-based.