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Overhead shot of 3 tacos with avocado cilantro sauce, pickled red onions, and lime wedges

Marinated Mushroom Kale Tacos with Cilantro Avocado Sauce

These Marinated Mushroom Kale Tacos with Cilantro Avocado Sauce are a super flavorful vegetarian taco with all the best toppings! The mushrooms are marinated in a chipotle lime mixture, then sautéed with kale, and served on charred tortillas with a creamy cilantro avocado sauce, pickled red onions, and queso fresco!

Course Main, Main Course, Tacos
Cuisine Mexican, Plant Based, Vegan Friendly, Vegetarian
Keyword chipotle mushroom tacos, chipotle tacos, cilantro avocado sauce, easy taco recipe, kale tacos, marinated mushroom tacos, plant based taco recipe, quinoa flour tortillas, vegan taco recipe, vegan tacos, vegetarian taco recipe, whole wheat tortillas
Prep Time 40 minutes
Cook Time 10 minutes
Servings 2 -4
Author Molly | Spices in My DNA


For the quick pickled red onions

  • 1/2 of a medium red onion, very thinly sliced
  • 1 cup apple cider vinegar
  • 1/4 cup honey
  • 1/2 teaspoon salt

For the marinated mushrooms & kale

  • 1/4 cup olive oil
  • zest of 1/2 a lime
  • juice of 3 limes
  • 2 tablespoons sauce from a can of chipotles in adobo
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried oregano
  • 3 cloves garlic, finely chopped
  • 20 ounces cremini mushrooms, cleaned and thinly sliced
  • 3 cups shredded lacinato/tuscan kale
  • 1/4 teaspoon salt

For the cilantro avocado sauce

  • 1 avocado, pitted and peeled
  • 1 cup packed cilantro
  • juice of 1 lime
  • small clove of garlic
  • 1/4 cup water
  • 1/4 teaspoon salt

For the tacos


  1. Begin by making the pickled red onions. In a medium bowl, combine the red onion, apple cider vinegar, honey, and salt. Stir to combine. Let them sit while you prepare the rest of the tacos (20-30 minutes).

  2. Make the marinated mushrooms. In a large bowl, whisk together the olive oil, lime zest, lime juice, adobo sauce, chili powder, cumin, black pepper, oregano, and garlic until combined. Add the mushrooms and toss to combine. Let them marinate for at least 20 minutes. The longer the better! I've marinated them for up to an hour.

  3. Make the cilantro avocado sauce. Add the avocado, cilantro, lime, garlic, water, and salt to a food processor. Blend until smooth and creamy. Set aside.

  4. Once mushrooms have marinated, add a drizzle of olive oil to a nonstick skillet and meat over medium-high heat. Once hot, add the mushrooms and sauté for 6-7 minutes, or until most of the moisture has evaporated and mushrooms are starting to become golden on the edges. Add the kale and salt and cook for an additional minute or so, or until wilted.

  5. To serve, spread a generous amount of cilantro avocado sauce on a tortilla, then top it with the mushroom kale mixture. Add a pinch of pickled red onions, a sprinkel of queso fresco, a handful of torn cilantro, and a squeeze of lime. Serve!

Recipe Notes

*I like to char my tortillas over an open flame on my gas stove. I like to do this for extra flavor, but it is totally optional! You could grill the tortillas on an indoor grill pan or outdoor grill as well!