mushroom taco meat

Looking for the best recipe for vegan tacos? Look no further than these Mushroom Carnitas Tacos. They are filled with shredded, marinated and baked king oyster mushrooms. An ultra flavorful plant-based tacos filling for all your Taco Tuesday Needs!

Recipe For Vegan Mushroom Carnitas Tacos

olive oil

orange juice (1 large orange)

Worcestershire sauce

cumin

oregano

coriander

garlic powder

tsp kosher salt

lb mushrooms

tortillas

lime wedges

avocado

cilantro leaves (chopped (or not))

red cabbage (thinly shredded)

white or red onion (thinly chopped)

onion

radish (thinly sliced)

Preheat oven to 400F/200C degrees.

In a large bowl, mix together the olive oil, orange juice, Worcestershire sauce, spices, garlic and salt. Set aside.

Prepare the mushrooms. Slice the caps off and cut them into very thin slices. Then, using your fingers, pinch the stems and shred them into pieces - some thick, some thinner to mimic shredded meat.

Transfer to the bowl and mix until every piece of mushroom is well coated. Arrange on a large baking sheet in a single layer, spreading them as much as you can.

Bake for 45-50 minutes, taking the pan out of the oven every 15 minutes or so to stir thoroughly. The mushrooms are ready when they are golden brown and a bit crispy on the outside (they shouldn’t render any water anymore and look a bit dry - but don’t worry, they won’t be!). They will reduce in size a lot.

While the mushrooms are cooking, char the tortillas and prepare the taco toppings.

Take them out of the oven and let them cool slightly before serving in tortillas, with your toppings (or set up a “taco bar” on the table, where everyone can build their own tacos with their favorite toppings).

Mushroom Chorizo Tacos are a quick and delicious taco recipe that is easy to make with very few ingredients; you won&#x27;t believe how tasty they are!

Mushroom Chorizo Tacos

baby portobello mushrooms (or mushrooms of choice)

walnuts

tomatoes

garlic

taco seasoning

Tablespoons adobo sauce

water (for cooking)

organic corn tortillas

skinny pico de gallo (store bought or homemade)

guacamole (store bought

pickled red onion

cilantro

avocado (skin and pit removed)

lime juice

water

cilantro (1/2 cup)

Salt and pepper

Pre-heat oven to 400 degrees

Place tortillas on a baking sheet with a silicone baking mat or parchment paper

Make sure tortillas are not touching each other

Cook for 5 minutes on each side

*Variation: For a firmer corn tortilla (a tostada), cook for 10 minutes on each side. 

OPTION 1

Place individual tortillas in a large skillet (you do not need oil)

Cook on medium-low for 5 minutes on each side

OPTION 2

Boil 1 cup of water in a glass measuring cup in the microwave or on a stovetop in a pan

Once boiled, add sun-dried tomatoes, and let sit for 10 minutes

Drain water

Add all &quot;meat&quot; ingredients (except 1/4 cup water in the ingredients list), including rehydrated sun-dried tomatoes

Turn the food processor on high until you achieve a meaty texture; DO NOT OVER BLEND; the texture should be crumbly

Pour contents into a non-stick skillet; cook on medium-low heat

Add 1/4 cup  water once meat begins to brown and stick to the pan

Heat until browned and heated through; about 15 minutes

*Variation: You can cook this &quot;meat&quot; later and store it in an airtight container for up to 5 days. 

MUSHROOM &quot;CHORIZO&quot; MEAT

Place all ingredients in a small blender.

Blend until smooth

I put the sauce into a squeeze bottle to make drizzling easy.

The sauce will last in the refrigerator for up to 7 days.

AVOCADO CREAM SAUCE

Cook tortillas

Place each tortilla on a plate

Add warmed taco meat

Add pico de gallo

Add pickled onions 

Add chopped cilantro

Add a dollop of guacamole

Drizzle with avocado cream sauce

Pick up and devour

SERVE

Take off the meat and turn up the heat with this kicky Mushroom Tacos recipe made with portobello mushrooms, jalapeños, onion, and garlic. Serve on warm corn or flour tortillas and top off with black beans, corn, and creamy avocado. Garnish with tangy cilantro.

Mushroom Tacos

Tablespoons olive oil (, divided)

Portobello mushroom caps (, stems removed,

onion (, chopped)

jalapeño pepper (, minced, (remove the seeds

garlic (, minced)

taco seasoning (,

lime

4-8 warm corn or flour tortillas (, for serving)

Salsa or pico de gallo

Cheese (, (cotija, Mexican blend, oaxaca))

bell peppers (, sautéed)

cabbage (, or lettuce, Shredded)

black beans (, warmed)

corn (, warmed)

Hot sauce

Use a spoon to scrape off the gills from the portobello mushrooms and slice into long thin pieces.

In a large skillet, heat the oil over medium heat. Once the oil is hot, add the onion and jalapeños. Sauté for 5 minutes. Add garlic and cook for 30 seconds.

Add mushrooms to a bowl and toss with 1 tablespoon of oil, a sprinkle of lime juice, and taco seasoning.

Raise the skillet heat to medium high and add the mushrooms. Cook, stirring only occasionally, for about 10 minutes.

Warm the tortillas. Add mushroom filling inside each tortilla and desired toppings.

I'm not vegetarian and this was my first time eating or making mushroom tacos. But my husband and I loved these so much!!! Definitely good one to have when mushrooms are on sale/in season or entertaining veg guests. It's a winner to me!

I omitted the jalapeno pepper because my husband can't eat spicy food. Otherwise, I made it as written. Absolutely delicious!!! We topped our tacos with avocado, corn and cilanthro. Thank you for this recipe, it is a keeper!!

Made this for dinner and it was soooo good! I cooked the mushrooms with the onions since I don’t have a grill and added an extra jalepano. I’m going to be making this on repeat!

This was so delicious, and super easy to make, even for a non-cook like myself! The mushrooms paired perfectly with leftover tortillas, slaw and sauce I’d made for shrimp tacos the night before.

https://content.jwplatform.com/videos/mYr6Df8j.mp4

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