Sheet Pan Mushroom Tacos | Nik Snacks

This post is sponsored by Kevin's Natural Foods. I was compensated but all words and photos are my own.

Kevin’s Natural Foods is hosting a Blogger Recipe Challenge! I'm a blogger and I'm ready to be challenged to share these Sheet Pan Mushroom Tacos today!

I'm a sucker for a sheet pan recipe.
"Do you mean all I have to do is put it in the oven and walk away until it's done?"



These tacos are no exception. The only real work comes in when it's time to make the creamy lime cilantro slaw. To make your sheet pan life even easier, Kevin’s Natural Foods makes EIGHT all-natural sauces that make meal prep a cinch: Thai Coconut, Korean BBQ, Lemongrass Basil, Cilantro Lime, Teriyaki, Tikka Masala,Tomatillo Taco and Classic Taco.

This recipe is keto-friendly if you omit the refried beans.
This recipe is paleo-friendly if you omit the sour cream in the coleslaw. 
Either way, it's win-win for your gut if you try these tacos.

Something new I'm trying in 2020 is exploring the paleo lifestyle with less refined sugar. A weekly diet full of fruits and vegetables, select nut-free seeds and butters, lean meats (I need to work on this part) fish and fruit seed oils, such as olive oil or safflower oil seems the perfect way to go (but if I'm being honest, I'm going to still e a t cheese because nutritional yeast is nice, but it looks horrible on a charcuterie plate). Now that I've been introduced to Kevin's sauces, I can easily try new flavors and build upon these punches of flavor for my own recipes and weekly meal plans now and into the new year.

Cilantro Lime Slaw

Tacos! Tacos! Tacos!

Mushrooms are the bulk of this recipe. Go all out and get as many varieties as you can: button, shittake, cremini, oyster, hen of the woods, enoki... the list goes on. Two pounds of mushrooms sounds like a lot, but once the 'shrooms cook down, not much heft is left on the pan. Their delicate, yet hearty bulk makes for good, clean eating and is the perfect filling for tacos. 

Mushrooms of all shapes and sizes ready to roast

The paleo diet takes us back to our primal roots—pure, nutritious, real-food ingredients with no artificial colors, preservatives or additives. While it may seem like a fad or trend to some, I can see how this lifestyle diet choice could be sustainable and feasible for me and my household to maintain for years to come.

Spicy, with bits of tomato and chili, this classic taco sauce from Kevin’s Natural is great for starting your meal of right. Note: this sauce is NOT vegetarian, as it has chicken and beef product in it. It's a great starter for any omnivore who wants to spice up fresh vegetables or meat for taco night. Connect with Kevin's Natural Sauces on Facebook, Instagram and Pinterest to get more recipe ideas. Scroll below the recipe card for a few tips on how to make this Sheet Pan Mushroom Tacos recipe yours!

Sheet Pan Mushroom Tacos

Sheet Pan Mushroom Tacos

Yield: 8
Author: Nikki Miller-Ka of Nik Snacks
Prep time: 10 MinCook time: 25 MinInactive time: 10 MinTotal time: 45 Min
Mushrooms are the bulk of this recipe. Go all out and get as many varieties as you can: button, shittake, cremini, oyster, hen of the woods, enoki ... the list goes on.


  • 2 lbs mushrooms (crimini, oyster, hen of the woods, button, etc.) sliced lengthwise
  • 1 7 oz pouch Kevin's Natural Classic Taco Sauce
  • 1 Lime
  • 3 cups cabbage, shredded
  • 1 Tbsp raw honey2 Tbsp sour cream
  • ½ cup cilantro, chopped
  • salt, to taste
  • black pepper or chili flakes, to taste1 (14.5 oz) can of refried beans
  • count corn tortillas


  1. Marinate the mushrooms. Toss the mushrooms with ½ of Kevin’s Natural Taco Sauce and let it sit for at least ten minutes or overnight in the refrigerator.
  2. Arrange the marinated mushrooms on a prepared sheet pan. Cook for 25 minutes, flipping halfway through. For extra caramelization and crispy mushrooms, broil for an additional 5 minutes.In a small bowl, squeeze the juice from one lime, add sour cream, raw honey, cilantro, chili flakes and whisk together. Pour over cabbage and toss. Allow the mixture to macerate while you prepare the beans.
  3. Heat 2 tablespoons olive oil in a medium-sized skillet over medium heat. Add the refried beans. Add in a few tablespoons of water to loosen up the beans and cook until heated through. Season to taste with a bit of salt and pepper flakes.
  4. Gather accompaniments. Tortillas, salsa, limes, and cilantro. Assemble tacos.
  5. Warm the tortillas in the oven or char them on open gas flame over medium heat for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
  6. To serve, place refried beans in a tortilla, top with cabbage slaw, sheet pan mushrooms.
Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
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• Add something juicy. Top the tacos with sliced cherry tomatoes or pico de gallo.

• No cabbage? No worries. Use cucumber instead

• Add extra veggies. Julienned strips of bell peppers would be a sweet, colorful addition.

• Make it heartier. Use spaghetti squash, cauliflower florets or ground pork, chicken or beef
• Increase the crunch. Sprinkle on diced red onion, fresh corn kernels pickled red onion, sliced radishes, or pickled jalapeños

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

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