These smoky, mouth-watering Oyster Mushroom Tacos should be immediately added to your weekly menu! The simplicity and flavors of these vegan tacos are just too good to miss. Enjoy these tacos with your favorite toppings, such as fresh salsa, avocado, pickled onions, or jalapeños.
Why You'll Love This Recipe
This recipe will change the way you're using oyster mushrooms. Did you know oyster mushrooms can be pulled just like pork? This is our vegan version of pulled pork tacos. Instead, we're using mushrooms; you read that right! These type of mushrooms get a meaty texture when cooked, and seasoned with the right ingredients, you won't be missing the meat at all.
Making Oyster Mushroom Tacos is quite easy, and the satisfaction of eating them is unlimited! We use chipotles in adobo, smoked paprika, and soy sauce, together with other seasonings that add a delicious smoky BBQ flavor to the mushrooms. Once you try this combination, you'll be using it for other BBQ recipes.
Our Spicy Oyster Mushroom Tacos are customizable; you can add the toppings to your taste. We love adding avocado, pickled red onions, pineapple pico de gallo, and jalapeños, but the options are countless: fresh vegetables, vegan queso, roasted vegetables, beans, vegan cheese, vegan sour cream, diced onion, green onions, etc.
Our Oyster Mushroom Tacos are:
- Vegan
- Mexican-style recipe
- Easy to make
- Spicy
- Perfect for Cinco de Mayo or Taco night
- Delicious
- Similar to your classic Birria Tacos
How to make this Oyster Mushroom Taco Recipe
Ingredients
Oyster Mushrooms. We use pearl oyster mushrooms for this recipe, but you can also use King Oyster Mushrooms, which have thicker and harder stems. Oyster mushrooms can easily be pulled using your hands, and you may need a fork to shred king oyster mushrooms into thin slices.
Chipotle in adobo. We use chipotles in adobo to add a smoky and spicy flavor to our vegan meat. You can also use Chipotle Tabasco, or bbq sauce. To make this recipe mild, use tomato paste instead of chipotle in adobo.
Seasoning mix. You'll need cumin, smoked paprika, sugar, black pepper, and salt for this recipe. You can also use maple syrup instead of sugar for this seasoning mix.
Garlic. If you don't have fresh garlic, you can add garlic powder.
Soy sauce. Use tamari for gluten-free pulled mushrooms.
Corn tortillas. To make tacos, we buy corn tortillas from our local Mexican shop. They are terrific! You can also make your own corn tortillas at home.
Toppings we use
Guacamole
Pineapple Pico de Gallo or Mango Pico de Gallo
Jalapeños
Red Pickle Onions
Fresh Cilantro
Lime Wedges
Step-by-Step Method
- Prepare the Mushrooms: Using your hands, gently pull the mushrooms apart into long, thin strips.
- Make the Marinade: In a blender or food processor, combine the garlic, chipotle peppers, soy sauce, cumin, smoked paprika, sugar, black pepper, and salt. Blend until the sauce is well combined.
- Marinate the Mushrooms: Pour the marinade over the shredded oyster mushrooms. Mix until all the mushroom strips are fully coated with the marinade. Let them sit for a few minutes to absorb the flavors.
- Cook the Mushrooms: Heat up 2 tablespoons of oil in a large non-stick frying pan over medium heat. Once the oil is hot, add the marinated mushrooms. Cook, stirring occasionally, until the mushrooms are golden brown. This should take about 10-15 minutes.
Assemble the Tacos
Warm up your tortillas in a dry pan over medium heat. Then, fill the warm tortillas with a generous amount of the meaty oyster mushrooms. Top with pico de gallo, creamy ripe avocado, pickled onions, and sliced jalapenos.
Serving Suggestions
We love serving these spicy Mushroom Tacos with jalapeños, taco potatoes, pickled onions, creamy avocado, fresh cilantro, fresh salsa, refried black beans, some vegan queso, and a drizzle of fresh lime juice, but the options here are countless!
Other serving suggestions for Oyster Mushroom Tacos
- You can use the pulled mushrooms to make other recipes, such as vegan pulled pork burgers, burritos, quesadillas, or enchiladas.
- Serve the Oyster Mushrooms without tacos. If you prefer a lighter meal, you can prepare a taco bowl by combining the mushrooms and topping ingredients in a bowl.
- To make crispy oyster mushroom tacos, fill the tacos and place them on an oven tray. Bake for 15-20 minutes until they are nice and crispy.
- Serve these Oyster Mushroom Tacos with other Mexican-style recipes like this hearty one-pot chili sin carne.
Following this veggie taco concept, you can make delicious tacos for Tuesday Taco that don't include meat or fish. These cauliflower tacos are another fantastic recipe for veggie tacos.
Store and Reheat
We've never had leftovers ourselves when making mushroom tacos, but if you have some pulled mushrooms left, store them in the fridge using an airtight container for up to 4 days.
If you have some leftover oyster mushrooms, this oyster mushroom recipe is a delicious way to use up those oyster mushrooms.
Store any leftover toppings in different containers. Corn tortillas should also be stored in the fridge, even if they come in a resealable packet.
Reheat the Mushroom Tacos using a skillet pan or a frying pan.
FAQ and Tips
How can I pickle red onions quickly?
We have a lovely broccoli salad with pickled onion recipe where we explain how to pickle the veggies. If you prefer to skip this part, you can cook the onion together with the oyster mushrooms.
Can I use other another kind of mushoom for this recipe?
Oyster mushrooms and King Oyster mushrooms have a similar texture that resembles pulled pork. If you want to achieve that texture, maybe try using jackfruit instead of a different type of mushrooms.
What can I use if I don't find Adobo Chipotles to make Adobo paste?
You can combine tomato paste with smoked paprika, chili powder, and some minced garlic. Otherwise you can use Chipotle Tabasco.
Oyster Mushroom Tacos
Ingredients
- 14 oz oyster Mushrooms
- 2 garlic cloves
- 2 chipotles in adobo
- 2 tablespoon soy sauce
- 1 teaspoon cumin
- 2 teaspoon smoked paprika
- ½ teaspoon sugar
- 1 teaspoon black pepper
- ½ teaspoon salt
- 6 corn tortillas
Toppings (optional)
- 1 avocado
- Jalapeños
- Pico de gallo
- Pickled onion
- Fresh Cilantro
Instructions
- Using your hands, gently pull the mushrooms apart into long, thin strips.
- In a blender, combine the garlic, chipotle peppers, soy sauce, cumin, smoked paprika, sugar, black pepper, and salt. Blend until you have a well combined sauce.
- Pour the marinade over the prepared mushrooms. Mix until all the mushroom strips are fully coated with the marinade. Let them sit for a few minutes to absorb the flavors.
- Heat up 2 tablespoons of oil in a large pan over medium heat. Once the oil is hot, add the marinated mushrooms.
- Cook, stirring occasionally, until the mushrooms are golden brown. This should take about 10-15 minutes.
- Warm up your tortillas in a dry pan over medium heat. Then, fill each tortilla with a generous amount of the cooked mushrooms.
- Top with tomato pico de gallo, creamy guacamole, pickled onions, and sliced jalapenos.
Newsletter
Edith says
These tacos are the absolute best! So delicious and it's vegan which is perfect for my diet. Love the flavors and absolutely easy to prepare. Can't wait to share this for a family get-together next week!
Laura Arteaga says
Thank you Edith, glad you liked them!
Amy R. says
My family and I loved this. It went so fast I will have to make double or triple recipes in the future.
Laura Arteaga says
Thank you Amy! Glad you enjoyed the recipe 🙂
Peter Wiggins says
A new favourite! Absolutely delicious and so easy to prepare. Served with homemade pico de gallo (subbed half the tomatoes with fresh mango), quick-pickled red onions, pickled jalapenos and avocado. Quick, messy and filling ❤️