Mushroom Tacos
These smoky mushroom tacos are a vibrant and satisfying plant-based meal that even meat lovers will crave on taco night. The seasoned mushrooms have a meaty texture that pairs perfectly with fresh toppings and warm tortillas.
Smoky seasoned mushroom tacos loaded with fresh toppings in warm corn tortillas.
Nutrition per serving
Ingredients
main
base
seasoning
topping
Instructions
Season the Mushrooms
Use two forks or your hands to shred the king oyster mushrooms into thin strips resembling pulled meat. Toss the shredded mushrooms with smoked paprika, cumin, salt, and a drizzle of oil until evenly coated.
Cook the Mushrooms
Heat a large cast iron skillet over high heat and add the seasoned mushrooms in a single layer. Cook for 5 to 6 minutes without stirring to develop char, then flip and cook for another 4 minutes.
Warm the Tortillas
Warm the corn tortillas directly over a gas flame for 30 seconds per side or in a dry skillet until they are pliable and lightly charred at the edges.
Assemble and Serve
Pile the smoky mushrooms onto the warm tortillas and top with shredded red cabbage. Drizzle with fresh lime juice and any desired sauces or salsas before serving.
Substitutions
Common mistakes
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