Chili Lime Vegan Tacos


I really love the combination of tastes of chili and lime. It’s warm and refreshing at the same time. I used a mushroom infused olive oil and a lemon white balsamic while cooking the veggies. It made all the flavors marry together nicely. I finished off cooking everything with lime juice and cilantro. If you add the lime juice at the end, you get a more pronounced lime taste.

Chili Lime Vegan Tacos

The combination of chili and lime are great for tacos
Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Tacos
Author Sareena's Food


  • 1/2 of each Red Orange & Yellow Bell Pepper
  • 1 Cup Mushrooms sliced
  • 1 Medium Onion
  • 1/2 Stalk Lemongrass
  • 1 Tblsp Mushroom Infused Olive Oil
  • 1 Tblsp Lemon White Balsamic Vinegar
  • 1 tsp Chili Powder
  • 1 Lime juiced
  • 1/2 Cup Cilantro optional
  • 4 Gluten-Free Tortillas


  1. In a skillet, heat up the mushroom infused olive oil. Add the lemongrass and onions. Cook until translucent.
  2. Add mushrooms, peppers, chili powder and lemon balsamic vinegar. Saute for 5 minutes.
  3. Finish off with fresh squeezed lime and cilantro. Cook for another minute.
  4. Serve on gluten-free tortilla shells and toppings of your choice.

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