Mushroom Walnut Tacos
Mexican-inspired vegan tacos filled with savory cremini mushrooms and walnuts, then topped with red cabbage, avocado, and lime juice. Weeknight-friendly for lunch or dinner.
- 33-minute meal
- avocado
- chili powder
- contains tree nuts
- corn tortillas
- cremini mushrooms
- dairy-free
- dinner
- egg-free
- family-friendly
- fresh
- gluten-free
- handheld
- high protein
- lime juice
- lunch
- main course
- mexican inspired
- Mexican-inspired
- mushroom walnut tacos
- mushrooms
- plant-based
- red cabbage
- savory
- shellfish-free
- soy-free
- stovetop
- tacos
- vegan
- vegetarian
- walnuts
- weeknight
- Cuisine
- Mexican-inspired
Shopping options
Most used first · Blue: used in recipe. Gray: left over. Check products to include them.
Kroger® Pieces Walnuts
Walnuts, finely chopped · 1 Cup
Estimated price
100%
Details
Fresh Large Ripe Avocado
Avocado, sliced · 1 Count
Estimated price
100%
Details
Kroger® Whole Baby Bella Mushrooms
Cremini mushrooms, finely chopped · 12 Ounce
Estimated price
75%
Details
Fresh Large Limes - Each
Lime juice · 3 Tablespoon
Estimated price
75%
Details
Red Cabbage
Red cabbage, thinly sliced · 2 Cup
Estimated price
18%
Details
Smart Way™ Chili Powder
Chili powder · 2 Teaspoon
Estimated price
9%
Details
Kroger® Ground Cumin Shaker
Ground cumin · 1 Teaspoon
Estimated price
5%
Details
McCormick Smoked Paprika
Smoked paprika · 0.5 Teaspoon
Estimated price
2%
Details
Bertolli Cooking Olive Oil
Olive oil · 1 Tablespoon
Estimated price
1%
Details
Kroger® Soft Traditional White Corn Tortillas
Corn tortillas · 8 Count
Estimated price
1%
Details
Kroger® Salt
Salt · 0.75 Teaspoon
Estimated price
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common item not selected — staples start unchecked; select them above to include them.
Cook this recipe
- cremini mushrooms-12 oz
- red cabbage-2 cups
- walnuts-1 cup
- lime juice-3 tablespoons
- olive oil-1 tablespoon
- chili powder-2 teaspoons
- ground cumin-1 teaspoon
- corn tortillas-8 tortilla
- salt-3/4 teaspoon
- avocado-1 large avocado
- smoked paprika-1/2 teaspoon
Prep the mushrooms and walnuts by finely chopping them, then slice the cabbage and avocado and measure the lime juice, spices, and salt.
Use a stable cutting board and keep fingers tucked while chopping.
Heat olive oil in a large skillet over medium-high heat; add cremini mushrooms and walnuts and cook, stirring often, until the mushrooms release moisture and the mixture looks browned and mostly dry, 7 to 9 minutes.
Use care with the hot skillet and keep the handle turned away from the edge of the stove.
Reduce heat to medium, stir in chili powder, cumin, smoked paprika, and 1/2 teaspoon salt, and cook for 1 minute; add 1 tablespoon lime juice and scrape up any browned bits.
In a mixing bowl, toss red cabbage with the remaining 2 tablespoons lime juice and 1/4 teaspoon salt until lightly coated.
Warm the corn tortillas in a dry skillet over medium heat until soft and pliable, about 30 seconds per side.
Use care when handling the hot skillet and warmed tortillas.
Fill each tortilla with mushroom walnut filling, top with limey cabbage and avocado, and serve right away.
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