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Mushroom-Walnut Tacos with Beet Slaw

These Mushroom-Walnut Tacos with Beet Slaw are a hearty, plant-based meal that’s gluten-free, diabetic-friendly, and high in fibre. With bold, smoky spices and a creamy, crunchy slaw, they deliver flavour and nutrition in under 30 minutes — perfect for Meatless Monday or Taco Tuesday!
Servings: 2
Calories: 424.4kcal
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes

Ingredients

Mushroom-Walnut Taco Filling

  • 1 tsp olive oil
  • 1 clove garlic minced
  • 1 cup mushrooms cremini, finely chopped
  • ½ cup walnuts finely chopped
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tbsp soy sauce low-sodium
  • ⅛ tsp pepper
  • 1 squeeze lime juice

Creamy Beet Slaw

  • ½ cup beet raw, shredded
  • ½ cup cabbage shredded
  • ¼ cup red onion thinly sliced
  • 2 tbsp cilantro roughly chopped
  • 1 tbsp Greek yogurt plain
  • 1 tsp lemon juice
  • ¼ tsp garlic powder
  • 1 pinch salt
  • ⅛ tsp pepper

Assembly

  • 4 small tortillas whole wheat, 6 inch

Equipment

  • skillet
  • Mixing bowls (2)
  • Small pan or stovetop burner for toasting tortillas

Instructions

  • Heat olive oil in a skillet over medium heat. Add mushrooms and garlic. Sauté for 5–7 minutes until mushrooms are golden and moisture has cooked off.
    1 tsp olive oil, 1 clove garlic, 1 cup mushrooms
  • Stir in walnuts, spices, and soy sauce. Cook for another 2–3 minutes, stirring occasionally. Taste and finish with pepper, and a splash of lime juice for brightness.
    ½ cup walnuts, 1 tsp smoked paprika, ½ tsp cumin, ½ tsp chili powder, ½ tbsp soy sauce, ⅛ tsp pepper, 1 squeeze lime juice
  • Toss shredded beet, cabbage, red onion and cilantro in a small bowl.
    ½ cup beet, ½ cup cabbage, ¼ cup red onion, 2 tbsp cilantro
  • Mix in yogurt, lemon juice, garlic powder, salt, and pepper.
    1 tbsp Greek yogurt, 1 tsp lemon juice, ¼ tsp garlic powder, 1 pinch salt, ⅛ tsp pepper
  • Toast tortillas in a dry pan or over a gas flame until warm and slightly charred.
  • Spoon the mushroom-walnut mix into warm tortillas. Top generously with beet slaw.
    4 small tortillas

Cooking Tips

  • Chop mushrooms finely to mimic a “meaty” texture — use a food processor for speed.
  • Toast walnuts lightly before adding to enhance flavor and crunch.
  • Sauté until mushrooms are dry — this concentrates flavor and prevents sogginess.
  • Add lime at the end for brightness — don’t skip it!
  • Use a box grater or spiralizer for shredding raw beet easily.
  • Customize the slaw with carrots, kale, or apple for more colour and crunch.
  • Make it dairy-free by swapping Greek yogurt for a plant-based alternative.

Nutrition

Nutrition Facts
Mushroom-Walnut Tacos with Beet Slaw
Serving Size
 
2 tacos
Amount per Serving
Calories
424.4
% Daily Value*
Fat
 
25.7
g
40
%
Saturated Fat
 
2.7
g
17
%
Cholesterol
 
0.4
mg
0
%
Sodium
 
410
mg
18
%
Potassium
 
536.3
mg
15
%
Carbohydrates
 
40.4
g
13
%
Fiber
 
9.9
g
41
%
Sugar
 
10
g
11
%
Protein
 
14.6
g
29
%
Vitamin C
 
12.7
mg
15
%
Vitamin D
 
0.1
µg
1
%
Calcium
 
233.5
mg
23
%
Iron
 
4.5
mg
25
%
Magnesium
 
71.8
mg
18
%
Zinc
 
1.5
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.