Tacos de hongos con queso (mushroom tacos with cheese)

Spice up your life with this healthy meat free recipe, with Betsita’s habanero sauce, to add the perfect layering of zest and heat. 

For a mild option, swap Habanero sauce with Chile de arbol sauce. 

You won't believe is vegetarian.

Serves 4


  • Betsita's habanero sauce
  • 4 big portobello mushroom or 6 small
  • 1 medium egg plant or 2 small
  • ¼ onion
  • 1 to 2 cloves of garlic (depending on size)
  • 5 grams of lime or lemon zest (around 1 tsp)
  • 1 tbsp butter
  • 1 tbsp of canola oil
  • 2 to 4 tbsp olive oil (depending on size of eggplant)
  • 1 ½ cup of Gruyere cheese (or your favorite)
  • 10 to 12 small tortillas (wheat or corn - gluten free option)
  • 5 sprigs of fresh oregano
  • Salt and pepper


  • Dice the egg plant in squares of around 1 ½ centimeters, toss with olive oil and set aside.
  • Slice the mushrooms.
  • Finely chop the garlic.
  • Thinly slice the onion (or however you prefer).
  • Use a fine grater, with small holes for the lime zest, continue turning and grating the lime until you have enough.
  • Grate the cheese.
  • Heat the oil in a pan on medium heat.
  • Add the butter, the garlic and onions, saute for 30 seconds to 1 minute.
  • Then add the eggplant (sprinkle with the lime zest) cook at medium high temperature until the eggplant is caramel brown in colour and soft to the touch.
  • Add the mushrooms and saute for 1 to 2 minutes (add a bit more oil if needed).
  • Add salt and pepper to taste.
  • Deep the tortillas quickly in water to damp them(if prepackaged corn tortillas), before you cook them.
  • Add the cheese on the tortillas, then the eggplant and mushrooms.
  • Garnish with fresh oregano leaves.
  • Drizzle Betsita’s habanero sauce on top.