Sweet Soy Mushroom Tacos
with Creamy Sriracha Slaw & Crispy Fried Onions
- Sesame
- Soy
- Wheat
- Eggs
What are ’shrooms doing in a taco, you ask? Everything, we say! These fabulous funghi are the perfect way to make taco night meatless (and just as satisfying). Creminis are simmered in soy glaze, turning them deliciously sweet and savory. And with the help of some seriously satisfying toppings—tangy sriracha slaw, lime-marinated cucumber, and crispy fried onions—this recipe packs everything you could ever want inside steamy tortillas.
Ingredients
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
8 ounce
Cremini Mushrooms
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Crispy Fried Onions
(Contains: Wheat)
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
Not included in your delivery
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Trim and thinly slice cucumber crosswise into rounds. Quarter lime. Trim and quarter mushrooms. • In a small bowl, combine cucumber, juice from half the lime, and a pinch of salt. Set aside to marinate.
• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and tender, 7-9 minutes. • Stir in sweet soy glaze and simmer until thickened, 1-2 minutes. Turn off heat. TIP: If sauce is too thick, add a splash of water.
• While mushrooms cook, in a large bowl, combine coleslaw mix, mayonnaise, ½ tsp sugar (1 tsp for 4 servings), a squeeze of lime juice, and sriracha to taste. Season with salt and pepper.
• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with mushrooms, creamy sriracha slaw, marinated cucumber (draining first), and crispy onions. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the unique blend of sweet, savory, and tangy flavors, with some calling it "life-changing" and "amazing" 🎉.
- Ease of prep: Customers found this dish quick and easy to make, with several noting how simple it was to assemble.
- Suggestions: Some recommend adding more mushrooms for fuller tacos, and chopping them smaller to fit better in the tortillas.
- Portions: Several felt the meal was light and could use more filling, especially mushrooms, to make a complete dinner.
- Texture: Diners enjoyed the mix of crunchy slaw, crispy onions, and tender mushrooms, creating a satisfying blend of textures.
Reviews from our home cooks
Favorite dish of the week! Love how the sweet mushrooms are counter balanced by the spicy slaw & the tart cucumbers. The crispy onions add a really great crunch. Love everything about this dish!
The combo of sweet/savory mushrooms with the slaw's heat and crunch of the cucumber and fried onion was really good. Well balanced flavors, and easy to make.
Not a fan of mushrooms but decided to try...DELICIOUS combination with the sweet soy sauce. The slaw, cucumber - would have not thought to add. This recipe is definitely one of my favorites
Savory, tangy, a little sweet, and with such great texture from the onion crisps. SO good! Definitely not enough mushroom filling for six tacos, but portions great for four.
I wasn't sure what to expect even during the cooking process. I was skeptical, but this was really good. My kit arrived without mayo but fortunately I had some in the fridge. I used half the sweet soy packet, I knew from previous recipes that it can be too sweet and overwhelming. Delicious and easy, will definitely get again when offered.
The Sweet Soy Mushroom Tacos were spectacular! We loved them! The cabbage cole slaw though, was missing-which was one of the major ingredients. We had to make a special trip to the grocery store to purchase a bag of cole slaw. Thanks for this opportunity to let you know.
Amazing flavors!! It was too salty for my taste though. Also, the portion size was off. I could eat it all by myself because once the mushrooms are cooked it fit in three tacos.
I liked this much more than I thought I would. The pickled cucumber and slaw enhanced the mushrooms. This recipe is a keeper
Great mix of sweet and salty, with a nice crunch of cucumber and fried onion
Definitely too much of the glaze for the small amount of mushrooms, I only used about half. The flavor was great though! I would have liked a bit of protein in this, though. I added corn and beans to the slaw mixture and I think both could be a great addition to the recipe in the future. I used white beans but black is probably standard for tacos!
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