These Mushroom Tacos are super easy to make, seriously flavourful and really satisfying.
After making my Eggplant Carnitas and Eggplant Pulled Pork, I wondered what other vegetables could be shredded to make plant-based meat substitutes.
I thought king oyster mushrooms would be a good substitute as they’re easily shreddable and have a naturally chewy, meaty texture. They work perfectly with the smokey, spicy, slightly sweet, tangy carnitas sauce.
What are king oyster mushrooms?
King oyster mushrooms (not to be confused with oyster mushrooms) have a simultaneously chewy and slightly spongey texture reminiscent of meat or seafood. When cooked, they have a strong umami flavour and deep aroma, which makes them a perfect plant-based meat substitute.
Why you’ll love these Mushroom Tacos:
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- they’re super flavourful
- they’re smokey and spicy
- they’re chewy and juicy
- they’re easily customisable
- they’re easy to make
- they’re satisfying
- they’re healthy and nutritious
- they’re a good source of fibre
- they’re vegan and gluten-free!
How to make the Mushroom Carnitas
Scroll down to the bottom of this post for the full recipe (including measurements and full instructions).
Make the carnitas sauce:
- Place all the ingredients in a or blender and whizz until smooth
food processor or blender and whizz until smooth.
- Whizz until smooth.
- Use a fork to shred the mushrooms into small pieces.
- Place the shredded mushrooms in a pan with the sauce.
- Cook for around 15 minutes until softened and all the flavours are absorbed. If you like, you can add black beans or green lentils for extra protein and fibre.
How to put together these Mushroom Tacos
Then all you’ll need to do is stuff the mushroom carnitas into tortillas, along with some other yummy ingredients.
Here are some suggestions:
- lettuce
- mango salsa
- sweetcorn
- avocado
- vegan mayonnaise (or garlic herb dip)
- anything else you like!
MORE VEGAN MEXICAN RECIPES:
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Mushroom Tacos (Vegan + GF)
Ingredients
For the carnitas sauce:
- 1 onion , roughly chopped
- 2 garlic cloves , peeled
- Handful fresh coriander (cilantro)
- 2 tablespoons lime juice
- 60 ml (1/4 cup) orange juice (freshly squeezed or from a carton)
- 1 medium-sized tomato , roughly chopped
- 1 teaspoon agave syrup (or sub any other sweetener)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- Pinch cayenne chilli pepper to taste
- Salt + pepper to taste
For the mushrooms:
- 300 g (10.5 oz) king oyster mushrooms
To serve (suggestions):
- Small tortillas (gluten-free if necessary)
- Sweetcorn
- Lettuce , shredded
- Mango salsa
- Avocado
Instructions
For the carnitas sauce:
- Place all the ingredients in a food processor or blender and whizz until smooth
For the mushrooms:
- Use a fork to shred the mushrooms into small pieces
- Place the shredded mushrooms in a pan with the sauce and cook for around 15 minutes until softened and all the flavours are absorbed
To serve:
- Serve the mushroom carnitas with tortillas, stuffed with desired ingredients
Notes
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Roslia Santamaria
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂
Rhian Williams
Thank you so much, hope you’ll love it!
tank trouble
I think this is an informative post and it is very useful and knowledgeable. I really enjoyed reading this post. big fan, thank you!