Shredded mushroom tacos with sweetcorn and red pepper on a blue plate
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Mushroom Tacos (Vegan + GF)

These Mushroom Tacos are super easy to make, seriously flavourful and really satisfying.  
Course Main Course
Cuisine Mexican
Keyword mushroom tacos, vegan carnitas, vegan tacos
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 63kcal
Author Rhian Williams

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

You could add some black beans or green lentils for extra protein.

Nutrition

Calories: 63kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 467mg | Fiber: 3g | Sugar: 6g | Vitamin A: 445IU | Vitamin C: 16.5mg | Calcium: 17mg | Iron: 1.5mg