Oyster Mushroom Tacos
These Oyster Mushroom Tacos are packed with flavor and ready in under 30 minutes! A perfect plant-based meal for any taco lover.
Servings: 4 servings
Ingredients
- 16 ounces oyster mushrooms ends trimmed and shredded
- 1/4 cup orange juice
- 2 tablespoons avocado oil plus more for cooking
- 1 piece chipotle pepper in adobo fine dice
- 1 tablespoon adobo sauce from canned chipotle
- 2-3 cloves garlic minced
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- to taste Kosher salt
- 8-12 pieces corn tortillas or your preferred tortilla
Instructions
- Begin by trimming the ends of the oyster mushrooms and shredding them into bite-sized pieces. This will help them cook evenly and absorb the flavors of the marinade.
- In a bowl, combine the shredded oyster mushrooms with the orange juice, chipotle pepper, adobo sauce, minced garlic, cumin, oregano, and a pinch of kosher salt. Mix well to ensure all the mushrooms are coated. Let the mixture marinate for about 10 minutes.
- In a large skillet, heat 2 tablespoons of avocado oil over medium heat. Once the oil is hot, add the marinated mushrooms, including all the juices from the bowl. Sauté the mushrooms for about 8-10 minutes, stirring occasionally, until they’re tender and slightly caramelized.
- While the mushrooms are cooking, warm the corn tortillas in a separate skillet or tortilla warmer over low heat.
- Once the mushrooms are cooked and the tortillas are warm, place a generous portion of the sautéed oyster mushrooms onto each tortilla.
- Top your tacos with your favorite toppings, such as dairy-free cheese, diced white onion, fresh cilantro, slices of avocado, salsa, and hot sauce.
Equipment
- Large Skillet
- Spatula
- Measuring cups and spoons
- Knife and cutting board
- Tortilla warmer or foil
Notes
- For a different flavor, swap oyster mushrooms for shiitake or portobello.
- Use lime juice instead of orange juice for a zesty twist.
- Freeze sautéed mushrooms in an airtight container for up to three months.