Summer Shiitake Tacos with Cilantro Ranch.
These summer mushroom tacos are an easy but flavorful weeknight meal! Smoky shiitake mushrooms are served on a warm flour tortilla with cotija cheese, topped with mango salsa and cilantro ranch. Delish!
Hello! This is how to make dinner tonight.
A smoky mushroom taco topped with tangy cheese, all the summery salsa (mangos! jalapenos! lime!) and a creamy cilantro ranch that is fantastic enough to eat with a spoon.
We.love.these.
Just look at the flavor on these!
This might just be my favorite kind of taco. I love a veggie-heavy, meatless taco – and yes, my 2012 self has no idea who I am today. I am glad I have changed!
But still, they are my favorite.
First, they are simple and easy. You can really throw any vegetable in a taco, but mushrooms are a go-to for me because they cook so quickly. I don’t necessarily care about their meaty texture. It’s more about the ease and flavor for me.
Second, the flavors are endless! I made these mushrooms have a pretty smoky, garlicky flavor, almost mimicking my favorite carnitas. Again, not in texture, but flavor. And they are just so super good.
Finally, ALL the toppings work on mushroom tacos. Years ago, you might remember that I shared a mushroom and corn taco recipe. It was a copy of our favorite little taco shack that was only open for a hot second, and I’ve never forgotten how incredible their mushroom tacos were. In fact, I credit them with my infatuation with mushrooms in tacos.
Give me tortillas, mushrooms and cheese and I am set!
Well, almost.
In order to give these the ultimate summer twist, I make a quick mango salsa. The bright, refreshing sweet punch is what makes these feel super summery. Warm weather adjacent, if you will.
We eat mango salsa all year round, but definitely more in the summer. Our family can demolish a bowl of it with a bag of chips and it’s one of our favorite snacks. Plus, it can be made ahead of time too.
The cilantro ranch is what really takes things over the edge for me. These make the tacos taste restaurant-quality FABULOUS and add such incredible flavor. I use my classic ranch recipe and add a ton of fresh cilantro, blending it together and boom – done. It’s also a wonderful dip for veggies or even crackers and chips.
And you can make it days ahead of time – it lasts great in the fridge.
So here’s the other thing!
Even though I like to make all of these components, the whole idea of these tacos is something you can make on a busy weeknight with ingredients you grab from the store. The mushrooms only take a few minutes, so if you grab a mango salsa and some sort of ranch dressing, you’re golden!
Best kind of meal.
Summer Mushroom Tacos with Cilantro Ranch
Summer Shiitake Tacos with Cilantro Ranch
Ingredients
cilantro ranch
- 1 cup plain greek yogurt or sour cream
- ½ cup mayonnaise
- ½ cup milk
- ⅓ cup chopped fresh cilantro
- 3 tablespoons fresh chives or 1 tablespoon dried chives
- 2 tablespoons fresh dill or 2 teaspoons dried dill weed
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- kosher salt and pepper
mango salsa
- 1 ½ cups diced mango
- 1 shallot, diced
- 1 jalapeno pepper, diced
- ½ cup chopped cilantro
- 2 to 3 tablespoons fresh lime juice
- kosher salt and pepper
tacos
- 1 tablespoon olive oil
- 12 ounces shiitake mushrooms, sliced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- kosher salt and pepper
- warm corn or flour tortillas, for serving
- crumbled cotija cheese, for serving
- cilantro, for serving
- lime wedges, for spritzing
Instructions
cilantro ranch
- Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container. This lasts for about a week!
mango salsa
- Combine the ingredients in a bowl and toss well. You can make this a few hours ahead of time and store it in the fridge.
tacos
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and toss well. Cook, stirring occasionally, for 6 to 8 minutes, until they are golden and slightly crisp. Stir in the garlic. Stir in the paprika, cumin and a big pinch of salt and pepper. Toss well.
- Assemble the tacos. Add a few spoonfuls of the mushrooms to each flour tortilla. Top with cotija cheese. Top with the mango salsa and cilantro ranch. Add some fresh cilantro and a lime spritz. Serve!
Did you make this recipe?
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I appreciate you so much!
Dream dinner!
One Comment on “Summer Shiitake Tacos with Cilantro Ranch.”
Made this tonight and it was delicious……used portobellos instead, but otherwise followed exactly ….looking for more vegetarian dishes and this one I will make again and again…thanks