Description

These Mushroom Tacos offer a delicious and satisfying plant-based twist on a classic favorite. Featuring king oyster mushrooms marinated in smoky spices and seared to crispy perfection, these tacos are packed with bold flavors and fresh toppings like cilantro and lime for a perfect balance. Quick to prepare and easy to customize, this recipe makes a fantastic weeknight meal or a crowd-pleasing appetizer that’s both vegan and gluten-free.

Ingredients

Scale

Mushrooms and Marinade

2 cups king oyster mushrooms, sliced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 tablespoon soy sauce or tamari
2 cloves garlic, minced

Taco Assembly

8 small corn tortillas
1 small white onion, chopped
1/2 cup fresh cilantro, chopped
1 lime, cut into wedges

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Instructions

Prep the Mushrooms: Trim and slice the king oyster mushrooms lengthwise into thin strips to mimic the texture of tacos filling.
Marinate Mushrooms: In a bowl, combine the sliced mushrooms with olive oil, smoked paprika, ground cumin, soy sauce or tamari, and minced garlic. Mix well and let them marinate for 10 minutes to absorb all the flavors.
Sear the Mushrooms: Heat a skillet or griddle over medium-high heat. Place the mushrooms in a single layer and sear for 2 to 3 minutes without stirring to allow crispy edges to form. Toss and continue cooking for another 4 to 5 minutes until the mushrooms are nicely browned and crisp on the edges.
Warm the Tortillas: While the mushrooms are cooking, gently warm the corn tortillas over an open flame or in a dry skillet until they become pliable and develop light char marks, enhancing their flavor.
Assemble the Tacos: Fill each warmed tortilla with the cooked mushroom strips. Top with chopped white onion, fresh cilantro, and a squeeze of lime juice for brightness. Serve immediately to enjoy fresh and vibrant flavors.

Notes

King oyster mushrooms are ideal for their meaty texture, but you can substitute with portobello or shiitake mushrooms if preferred.
Using tamari makes this recipe gluten-free; regular soy sauce contains gluten.
For extra heat, add sliced jalapeños or a dash of hot sauce to the toppings.
These tacos are best served fresh but can be stored in the refrigerator for up to 2 days; reheat mushrooms gently before assembling.
Consider adding avocado slices or vegan sour cream for creaminess if desired.