These Vegan Birria Tacos are packed with a savory mushroom filling that’s rich, delicious, and full of flavor. If you’re looking for the best vegan tacos to satisfy a serious craving, this one delivers every time.

For another Mexican-inspired recipe, try my Homemade Crunchwrap Supreme Recipe next!

a hand dipping a vegan birria taco into a small bowl of consomme

Easy Vegan Tacos

This vegan taco recipe was inspired by a birria dish I had at Ka’Teen in Los Angeles. They swapped out the beef for mushrooms and created a stew that was just as rich and flavorful.

The mushrooms had a meaty, tender texture that held up beautifully in the sauce. Served in warm corn tortillas, it was the kind of taco that made you forget it was vegan.

Now I make a version at home that’s perfect for Taco Tuesday, Cinco de Mayo, or any day I’m craving something bold and satisfying!

Why We Love This Recipe

Packed with flavor: The mushrooms soak up the birria seasoning and broth, creating a rich, satisfying filling without needing meat.
Easy to customize: Whether you’re fully plant-based or just cutting back on meat, you can make this vegan or add cheese if you’d like.
Great texture: The mushroom filling is tender and meaty, and the sauce-coated tortillas crisp up just right.

plated vegan tacos sprinkled with diced onions and cilantro with sliced avocado, lime wedges and consomme for dip

What is Birria?

Birria is a traditional Mexican dish that originated in the state of Jalisco. It’s typically made with marinated meat—often goat or beef—that’s slow-cooked until tender and shredded. What makes birria especially popular is the rich, spiced consommé that comes from the cooking process, perfect for dipping tacos. Over time, this flavorful dish has evolved into different variations, including meatless takes like these mushroom-filled tacos.

What can I use instead of meat in tacos?

If you’re looking for a meat-free taco filling, mushrooms, jackfruit, and beans are all great options. Mushrooms bring a hearty, savory texture, jackfruit has a shredded consistency similar to pulled meat, and beans are a protein-packed staple that works with just about any flavor combo.

Ingredients

For the Birria Filling

Shredded mushroom stems: I use cremini, portobello, or oyster mushroom stems—whatever I have on hand. They’ve got a great meaty texture that soaks up all the flavour from the broth and spices.
Olive oil: Just enough to sauté the onions and help the mushrooms brown up nicely.
Onion, finely chopped: I usually go with yellow or white onion. It softens into the base and adds a subtle sweetness that rounds out the sauce.
Birria dry seasoning mix: A packet of store-bought works when I’m in a rush, but homemade is always an option if I’ve got the time.
Dried guajillo chiles (optional): When I want more depth and that signature red color, I’ll soak and blend these in. Totally optional, but worth it.
Beef stock (or vegetable stock for vegan): I like the richness of beef stock, but if I’m keeping things vegan, veggie stock still brings tons of flavor.

For the Tacos

Corn tortillas: These crisp up beautifully when brushed with birria sauce. Plus, the flavor holds up so well against the richness of the filling.
Birria sauce (for dipping or coating tortillas): I always save some of the cooking liquid from the mushrooms to brush on the tortillas or use for dipping. It’s packed with flavor.
Cotija or queso fresco (optional): Not essential, but if I’m not making them vegan, a sprinkle of cheese adds a salty, creamy touch.

Optional Toppings

Fresh cilantro, chopped: I toss this on top for brightness and a fresh finish.
Diced onion: Adds a nice crunch and a little extra sharpness.
Lime wedges: A quick squeeze at the end wakes up all the flavors and cuts through the richness.

Check out the recipe card below for measurements.

How to Make Vegan Birria Tacos

Prep the Mushrooms

I start by cleaning the mushroom stems and shredding them into small pieces. You can use cremini, portobello, or oyster mushrooms—whatever you have on hand. Once they’re prepped, I set them aside.

shredded mushroom stems for vegan tacos with mushroom heads in the background, out of focus

Soak the Chiles (If Using)

If I’m using dried guajillo chiles, I remove the stems and seeds first. Then I let them soak in hot water for about 10 minutes until they’re soft. After that, I blend them with 1 cup of stock to make a smooth paste and set it aside.

Make the Filling

I heat some olive oil in a large pot or Dutch oven, over medium. Then I sauté the chopped onion until it’s soft and fragrant—about 5 minutes. After that I toss in the shredded mushrooms and cook for another 5–7 minutes until they start to brown.

I stir in the birria seasoning and chile paste (if using), pour in the remaining stock, and let everything simmer uncovered for 20–25 minutes until the sauce thickens and the mushrooms soak up all that flavor.

Warm the Tortillas

While the filling finishes cooking, I warm a skillet over medium heat. I lightly dip or brush each corn tortilla with some of the birria sauce, then toast them in the skillet until they’re warm and just a little crispy. The sauce adds so much flavor right into the tortilla.

toasted corn tortilla topped with birria mushrooms

Assemble Your Vegan Tacos

I spoon the mushroom birria filling into each tortilla and top with crumbled cheese if I’m using it. Then I pile on some fresh cilantro and diced onion. They’re ready to eat as soon as they’re built.

mushroom tacos topped with cotija cheese

Tips for the Best Vegan Tacos

Use mushrooms with bite. Cremini, portobello, or oyster mushrooms hold their shape well and give the filling a hearty, meaty texture.
Soak dried chiles fully before blending. They need to be soft to blend into a smooth paste that mixes easily into the sauce.
Simmer until the sauce thickens. Letting it reduce helps the mushrooms absorb more flavor and gives the birria that rich, stew-like consistency.
Brush or dip tortillas in sauce before toasting. This step adds tons of flavor and gives the tacos that signature crispy edge.
Like a more smoky flavor? You can add a small chipotle pepper in adobo sauce to the birria filling.
Save extra sauce for dipping. If you have leftover birria sauce, serve it on the side for extra richness with every bite.

a spoon holding a portion of mushroom filling for birria tacos over a pot containing more

Birria taco sauce is typically made from dried chiles, spices, garlic, onion, tomatoes, and broth, all simmered together to create a rich, flavorful base. In my version, I keep it simple by using birria seasoning and broth, with the option to blend in soaked guajillo chiles for extra depth. The sauce doubles as both the cooking liquid and a delicious dip for the tacos.
Yes, absolutely. I often use the whole mushroom if I don’t have extra stem. Just shred or chop them small so they cook down evenly and soak up the sauce.
You can make a quick blend at home using chili powder, cumin, smoked paprika, oregano, garlic powder, and a pinch of cinnamon. It won’t be exactly the same, but it’ll still bring that bold flavor.
It has a little heat, especially if you use guajillo chiles or spicy birria seasoning. You can skip the dried chiles or use a mild blend if you want to keep it more kid-friendly.