Description
These Mushroom “Carnitas” Tacos are a plant-based twist on a Mexican classic, packed with juicy mushrooms, creamy avocado, and tangy pickled onions in warm corn tortillas.
Ingredients
Scale
- 1 pound oyster mushrooms, shredded
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce or tamari
- Juice of 1 lime
- 8 small corn tortillas
- 1 avocado, sliced
- 1/2 red onion, thinly sliced and pickled
- Handful of fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium-high heat until hot.
- In a bowl, toss shredded mushrooms with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
- Place mushrooms in the skillet in a single layer. Let them cook undisturbed for a few minutes to brown.
- Stir and continue cooking until mushrooms are caramelized and crispy on the edges.
- Add soy sauce and lime juice, stirring to coat evenly.
- Toast tortillas in a dry pan until slightly charred and pliable.
- Assemble tacos with mushroom carnitas, avocado slices, pickled onions, and cilantro.
- Serve warm with lime wedges on the side.
Notes
- Use a mix of mushrooms for deeper flavor and texture.
- Don’t skip the lime juice or pickled onions – they brighten the dish perfectly.
- Make pickled onions in advance to save time.
- Warm your tortillas before filling to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: mushroom tacos, vegan carnitas, healthy tacos, easy vegan dinner