I love to eat vegan for some days of the week. I am not completely vegan. I still eat meat sometimes but I feel good eating vegan so I try to do it often. I am still not convinced that I will get enough proteins eating vegan since I can not eat beans.. but please let me know if you have more insight here eating AIP vegan food diet.

Today I will share a vegan taco recipe

AIP and vegan Portabello tacos

Here is a recipe which you actually can eat warm or cold. If you are going to the beach and need lunch, this recipe is perfect for you. These portabello tacos are easy to make and can be prepared in advance.

This dish is so easy to make and yet so good! And also good for you.

The filling in the taco can of course be any veggies that you have at home but please do not exclude the pickled onions and guacemole, these toppings make this dish the best!


10 minutes


10 minutes


20 minutes

Recipe (3-4 servings)

Portabello taco

3-4 large portabello mushrooms

2 carrots

3-4 salad leafes


I use brand himalayan salt

Garlic/parsil/onion spice (no additives). Brand Albert menes, see below (No additives).

Olive oil or coconut oil for frying (I use garants coconut oil)


1 red onion

1-2 cloves of garlic

1-2 avocados

1/2 lemon

Pickled red onion

1 red onion

3 table spooon of apple cider vinegar

(I use brand “Kung markatta”)

3 table spoons of apple cider vinegar

How to do it;

Start with rinsing and peeling the carrot and then shredd it.

Add coconut oil to a frying pan.

Add the portabello mushrooms and add salt and let them fry until the water is removed.

Add parcil/garlic spicemix. Let it all fry until nice color.

How to do the guacamole:

Finley shop 1/4 th of an red onion and the 1-2 garlic cloves after peeling them and then peel the avocados and remove the core. Add lemon juice from 1/2 a lemon. Mix until smooth.

Heat olive or coconut oil in a frying pan. Add the minced onion, the ginger and the garlic. Let it fry until it has nice colour.

How to do the pickled red onion:

Slice 3/4 th of a red onion

Add 3-4 table spoons of apple cider vinegar and allow to soak.

Serve the portabello mushrooms together with the carrot, guacamole and pickled onion in a salad leaf.

I hope you like it!

Notes, brands etc

I show the brands that I use because I think that this information can be so informative. Not all spices or coconut milks etc out there are compliant according to the AIP. And it is so much easier to go to the grocerystore knowing which products that are compliant.

I try to eat as much ecological products as possible so when you go grocery shopping, look for ecofriendly.

Did you make this recipe?

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