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Recipes | Cremini Mushroom Tacos with Kale Slaw

Cremini Mushroom Tacos with Kale Slaw

These vegetarian tacos are overflowing with deliciousness! Featuring local tender cremini mushrooms, a vibrant kale-cabbage-corn slaw, crumbled cotija cheese, and a smoky charred jalapeño crema. The perfect combination of textures and flavour in every bite.Serve them on small tacos for a mouth-watering appetizer at your next gathering or larger tacos for a fun and flavourful family dinner. We love cooking with mushrooms because they are easy to prepare, absorb flavours exceptionally well, and are an excellent source of Essential Nutrients, Antioxidants, and Fibre!Plus, with mushrooms’ year-round availability we can enjoy them all year long!




  • 1 pound cremini mushrooms
  • Olive oil
  • 3 garlic cloves, minced, divided in 2 portions
  • garlic cloves, minced, divided in 2 portions

For Serving

  • 170 g Cotija cheese, crumbled
  • 8 large flour tortillas or 16 to 18 small flour tortillas (warmed)
  • Lime wedges
  • Cilantro (optional)
  • Hot sauce (optional)

Kale-Cabbage-Corn Slaw

  • 4 cups stemmed, green kale, sliced into small ribbons
  • 2 cups finely sliced or shredded red cabbage
  • 3 corn on the cob, kernels sliced off the cob (or 3 cups frozen corn, cooked as per package instructions)
  • ¼ cup chopped cilantro
  • ¼ cup chopped red onion
  • ¼ cup red wine vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon hot sauce
  • ½ teaspoon coarse salt
  • 1 teaspoon honey
  • 2 tablespoons avocado oil

Charred Jalapeño Crema

  • 1/4 cup cilantro leaves and tender stems packed
  • 1/3 cup sour cream
  • 1 avocado
  • 1 jalapeño, charred, skin removed, seeds and membranes optional
  • 1 clove garlic
  • 2 tablespoon lime juice
  • 2 teaspoons honey
  • ¼ teaspoon salt


  1. Step 1

    Kale-Cabbage-Corn Slaw To make the dressing, add the cilantro, red onion, vinegar, lime juice, chili powder, hot sauce, salt and honey into a food processor and pulse until smooth. Slowly pour in the avocado oil until combined. In a large bowl add the kale and mix with a ¼ cup of the dressing and use your hands to massage into the kale. Add the cabbage, corn, and another tablespoon of the dressing, stir to combine. Cover and refrigerate for at least an hour before serving. When ready to serve, taste and add more dressing if required.
  2. Step 2

    Charred Jalapeño Crema: Add all the crema ingredients into a food processor and pulse until smooth. Cover tightly and refrigerate until ready to use.
  3. Step 3

    Sauté the mushrooms: Rinse the mushrooms with cold water and allow them to dry on a towel. Trim off the hard, woody ends of the stems, then slice the mushrooms into 1/4-inch-thick pieces. Heat a large skillet over medium-high and add enough oil to cover the bottom of the pan. Sauté the mushrooms in batches so that they cook evenly and are not overcrowded. Cook the mushrooms until they are tender and slightly browned, 8-10 minutes. Turn down the heat to low and add the garlic, salt, and pepper. Stir to combine and cook for another 2 minutes. Remove from the skillet and set aside. Repeat the process for the second batch. Add the first batch back into the skillet with the second batch to warm up.
  4. Step 4

    Assemble the Tacos: To assemble the tacos, place a pile of the slaw on the warmed tortilla, add a portion of mushrooms, a spoonful of crema and a crumble cotija cheese. Serve with a squeeze of fresh lime juice and enjoy!

Recipe by our partner James of Zimmysnook

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