YumVerseEats
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Gochujang Mushroom Tacos
These gochujang mushroom tacos are bold, saucy, and fast—exactly what taco night needs. Add cabbage, lime, and a creamy drizzle for that hot-and-crunchy balance.
RECIPE AT A GLANCE
15
min
Active Time
25
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Fast skillet filling: Mushrooms cook quickly and soak up the gochujang sauce in one pan. Minimal prep: Simple toppings and warm tortillas make this an easy weeknight taco build.
Quick Fixes
Mushrooms steaming instead of browning: Cook in a hot skillet in a single layer and avoid crowding the pan.
Sauce too salty or intense: Start with less gochujang/soy, then taste and adjust after the mushrooms finish cooking.
Ingredients
Vegetables
• 2 cups cabbage, shredded
• 1 large avocado, sliced
Seasoning
• 1 tsp sesame oil
• 1 tsp lime juice
Sauce
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• ½ cup mayo
Pasta & Grains
How to Make It
1
In a small bowl, whisk together the gochujang, soy sauce, sesame oil, and maple syrup until smooth. Set aside.
2
Slice mushrooms and shred cabbage. Mince garlic. Slice avocado and set aside.
3
Heat a skillet over medium-high heat with a drizzle of oil. Add the mushrooms and cook 5–6 minutes undisturbed, then stir and cook another 3–4 minutes until deeply golden.
4
Add the garlic and stir. Cook 1 more minute.
5
Pour the sauce over the mushrooms and toss to coat. Cook 1–2 minutes until the sauce caramelizes and the mushrooms are glazed.
6
Mix shredded cabbage, lime juice, and mayo together for the slaw in a bowl and set aside.
7
Warm the tortillas in a dry skillet or directly over a gas flame for 30 seconds per side.
8
Assemble tacos: layer cabbage, sauced mushrooms, and avocado slices. Serve with lime wedges.
Store
Store mushrooms separately in container for up to 4 days.
Reheat
Reheat gently in the microwave.
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Avo's Tip
Do not crowd pan.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Are these very spicy?
Moderately spicy; reduce gochujang for mild.
Which mushrooms work best?
Shiitake or cremini work well.
Can I make them gluten-free?
Use tamari and corn tortillas.
Gochujang Mushroom Tacos
Ingredients
—
—
16 oz cremini (Baby Bellas) mushrooms
—
—
2 cups cabbage, shredded
—
—
1 large avocado, sliced
—
—
3 cloves garlic, minced
—
—
2 tbsp gochujang
—
—
1 tbsp soy sauce
—
—
1 tbsp maple syrup
—
—
8 small (6 inch) tortillas
—
—
1 tsp sesame oil
—
—
1 tsp lime juice
—
—
½ cup mayo
Instructions
1
In a small bowl, whisk together the gochujang, soy sauce, sesame oil, and maple syrup until smooth. Set aside.
2
Slice mushrooms and shred cabbage. Mince garlic. Slice avocado and set aside.
3
Heat a skillet over medium-high heat with a drizzle of oil. Add the mushrooms and cook 5–6 minutes undisturbed, then stir and cook another 3–4 minutes until deeply golden.
4
Add the garlic and stir. Cook 1 more minute.
5
Pour the sauce over the mushrooms and toss to coat. Cook 1–2 minutes until the sauce caramelizes and the mushrooms are glazed.
6
Mix shredded cabbage, lime juice, and mayo together for the slaw in a bowl and set aside.
7
Warm the tortillas in a dry skillet or directly over a gas flame for 30 seconds per side.
8
Assemble tacos: layer cabbage, sauced mushrooms, and avocado slices. Serve with lime wedges.
15
min
active
25
min
total
4
servings
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