Tacos de Hongos al Ajillo con Habanero (Garlic Mushroom Tacos)
Garlicky, browned mushrooms with oregano and lime, piled into warm corn tortillas with pickled onion and fiery salsa.
Made with Habanero salsa and Pickled red onions (cebollas encurtidas) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £1.19 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat a large wide frying pan over a high heat until hot. Add 1 tbsp of the olive oil and half the mushrooms. Do not stir for 2 minutes, so they brown. Then cook, stirring, for 3 minutes more. Tip out and repeat with the rest.
5 min - 2
Put all the mushrooms back in the pan. Add the remaining oil, garlic, jalapeño and oregano. Cook for 1 to 2 minutes until the garlic smells sweet but is not brown.
- 3
Add the salt and lime juice and cook for 30 seconds. Take off the heat and stir in the coriander.
- 4
Warm the tortillas from your base recipe in a dry pan for 30 seconds each side, then wrap in a clean cloth to keep them soft.
- 5
Fill each tortilla with mushrooms. Top with pickled red onions (see the base recipe) and a few drops of your ready made habanero salsa (see the base recipe). Serve with lime wedges.
Tips
- Cook the mushrooms in batches in a very hot pan so they brown instead of steaming and going grey.
- Salt the mushrooms at the end, as early salt draws out water and stops them browning.
- A tablespoon of dry sherry or a splash of vegetable stock in the last minute adds depth if you have it.
Storing and freezing
Keep the cooked mushrooms in the fridge for up to 3 days and reheat in a hot pan until steaming hot. They do not freeze well.
Questions
Can I use other mushrooms?
Yes. Oyster, portobello or a mix all work. Tear oyster mushrooms by hand and brown them well. Avoid very watery white button mushrooms unless you cook them in small batches.
How can I add more protein?
Add a tin of drained black beans or some fried tofu cubes to the pan with the garlic. Both soak up the lime and oregano.
Are these tacos really vegan?
Yes. The mushrooms, tortillas, pickled onions and habanero salsa contain no animal products. Check that your tortillas are made from masa harina and water only if you buy them.
More made with habanero salsa
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.