Forget everything you thought you knew about vegan tacos! These Spicy Harissa Mushroom Tacos are a total game-changer. We’re swapping traditional tortillas for crisp, fresh collard green leaves and filling them with meaty, marinated portobello mushrooms. The smoky heat of harissa paste combined with creamy, homemade guacamole creates a flavor explosion that’s both incredibly satisfying and surprisingly healthy. Perfect for a keto-friendly Taco Tuesday or any night you’re craving a bold, plant-based meal!
Ingredients
• For the Harissa Mushrooms
• 1 lb / 450g portobello mushrooms
• 6 large collard green leaves
• 1 tsp / 5g onion powder
• 1 tsp / 5g ground cumin
• ¼ cup / 60g spicy harissa paste
• 3 tbsp / 45ml olive oil, divided
• For the Guacamole
• 2 medium ripe avocados
• 2 tbsp / 30g chopped red onion
• 2 tbsp / 30g chopped tomatoes
• 1 tbsp / 4g chopped fresh cilantro
• 2 tbsp / 30ml fresh lemon juice
• ½ tsp / 2g sea salt, or to taste
Instructions
1. Prepare the Mushrooms: Gently wipe the portobello mushrooms clean with a damp cloth and remove the stems.
2. Mix the Marinade: In a medium bowl, whisk together the spicy harissa, ground cumin, onion powder, and 1½ tbsp / 22.5ml of the olive oil.
3. Marinate: Brush the harissa mixture generously over all sides of the mushroom caps. Set them aside to marinate for at least 15 minutes to absorb the flavors.
4. Make the Guacamole: While the mushrooms marinate, prepare the guacamole. Halve the avocados, remove the pits, and scoop the flesh into a bowl. Mash with a fork to your desired consistency.
5. Combine Guacamole : Stir the chopped red onion, tomatoes, cilantro, fresh lemon juice, and salt into the mashed avocado. Mix well and set aside.
6. Prepare the Wraps: Trim the tough stem from the base of each collard green leaf, making a ‘V’ cut to remove the thickest part without cutting the leaf in half.
7. Cook the Mushrooms: Heat the remaining 1½ tbsp / 22.5ml of olive oil in a large skillet over medium-high heat. Place the mushrooms cap-side down and cook for 3-4 minutes until nicely browned.
8. Finish Cooking: Flip the mushrooms and cook for another 3-4 minutes until tender. Remove from the skillet and let them rest for a minute before thinly slicing.
9. Assemble and Serve: Lay a collard leaf flat, fill with sliced mushrooms, and top with a generous dollop of guacamole. Garnish with extra cilantro if desired and serve immediately.
Nutritional Information
• Serving Size: 2 Tacos
• Calories: 350 kcal
• Protein: 6g
• Fat: 25g
• Net Carbohydrates: 10g
Pro Tips
• For easier folding, blanch the collard leaves in boiling water for 30 seconds, then plunge them into an ice bath. This makes them more pliable.
• Don’t rinse mushrooms under water; they become soggy. Instead, wipe them clean with a damp paper towel.
• Adjust the heat by choosing a mild or hot harissa paste. For extra kick, add a pinch of cayenne pepper to the marinade.
• For a smokier flavor, add ½ teaspoon of smoked paprika to the mushroom marinade.
FAQ
Q: Are these mushroom tacos keto-friendly
A: Yes, these Spicy Harissa Mushroom Tacos are designed to be keto-friendly. By using collard green leaves instead of traditional tortillas and focusing on healthy fats from avocado and olive oil, each serving contains only 10g of net carbohydrates, making it a great option for a ketogenic diet.
Q: How can I make the collard green wraps easier to fold
A: To make the collard green leaves more pliable and easier to fold, you can blanch them. Simply dip them in boiling water for about 30 seconds, then immediately transfer them to an ice bath to stop the cooking process. This softens the leaves without making them mushy.
Q: Can I use a different type of mushroom for this recipe
A: While portobello mushrooms are recommended for their meaty texture, you can certainly experiment. Large cremini or king oyster mushrooms are great alternatives as they hold up well to the marinade and cooking. Adjust cooking times as needed depending on the size and type of mushroom you choose.
Q: Is harissa paste very spicy
A: The spiciness of harissa paste varies by brand. You can find mild, medium, and hot versions. This recipe calls for spicy harissa, but feel free to use a mild one if you prefer less heat. For more control, start with a mild paste and add a pinch of cayenne pepper to the marinade to reach your desired spice level.
