Vegan Tacos with Cornmeal-Fried Portobello Mushrooms

I think I’ve made clear before that we like tacos. But in case you didn’t know, man, tacos are great. Just everything about them. The flavors, the way you get to eat them with your hands, the way your hands get super messy and you just don’t even care because they taste so good. Tacos are just the best.

It’s a common misconception that tacos have got to be full of meat and cheese. These vegan tacos, like the other ones we’ve featured on the blog, are completely plant based and healthy and absolutely delicious. They’re super light and fresh, and a perfect way to use some end-of-the-summer fresh vegetables.


1/2 cup cornmeal
1/4 cup brown rice or spelt flour
1/2 Tbsp Old Bay seasoning
Pinch of salt
1 cup almond milk
3 portobello mushrooms, sliced, with gills removed
Oil for frying
2 ears corn, kernels cut off
1 red bell pepper
1 avocado, sliced or mashed, as is your preference
Cashew sour cream
4 corn tortillas, toasted


Mix together cornmeal, flour, and seasoning in a medium bowl. Pour the almond milk into a separate bowl. Dip the portobello slices into the almond milk and then coat them with the cornmeal-flour mixture. Heat about 1 inch of oil in your preferred frying pan at medium high heat. When hot, fry the portobello slices until golden brown, about 5 minutes.

Saute the corn and bell peppers with a touch of oil in a nonstick pan. When done, assemble tacos with all ingredients. Put the tacos into your face and, with permission, into your loved ones’ faces as well.