If you’re looking for a delicious plant-based option that doesn’t skimp on texture or taste, oyster mushroom tacos are the answer. These meaty mushrooms soak up all the smoky, savory flavors you love in a taco. Even the meat-lovers in your life might do a double take with these on the table.
Ingredients List
– 8-10 large oyster mushrooms
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 8 small corn tortillas
– 1 ripe avocado
– 2 tablespoons sour cream or Greek yogurt
– 1 tablespoon lime juice
– A handful of microgreens
– Optional: sliced jalapeños, crumbled queso fresco, lime wedges
Step-by-Step Instructions
Step 1: Prepare the Mushrooms
Clean the oyster mushrooms gently with a damp cloth. Tear them into strips, keeping their unique shape for a rustic look.
Step 2: Season and Cook the Mushrooms
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and sprinkle with smoked paprika, cumin, salt, and pepper. Cook until the mushrooms are golden and have charred edges, about 5-7 minutes.
Step 3: Make the Avocado Crema
In a small bowl, mash the avocado with a fork. Stir in sour cream or Greek yogurt, lime juice, and a pinch of salt until smooth and creamy.
Step 4: Warm the Tortillas
In a separate skillet or on a griddle, warm the corn tortillas over medium heat until soft and pliable.
Step 5: Assemble the Tacos
Place a generous scoop of cooked mushrooms onto each tortilla. Drizzle with avocado crema and top with microgreens. Add any optional toppings like sliced jalapeños or queso fresco for extra flavor.
Ways to Improve It
1. Add a smoky chipotle sauce for an extra kick.
2. Incorporate grilled corn kernels for a sweet contrast.
3. Sprinkle toasted pumpkin seeds for added crunch.
4. Use pickled onions to introduce tanginess.
5. Serve with a side of black bean salsa for more texture.
Side Dishes to Serve
Pair these mushroom tacos with a simple side salad of mixed greens, cherry tomatoes, and radish slices tossed in lime vinaigrette. For something heartier, serve alongside Mexican rice or refried beans to round out the meal.
Substitutions
1. Swap oyster mushrooms with portobello or shiitake mushrooms if unavailable.
2. Replace corn tortillas with flour tortillas if preferred.
3. Use vegan sour cream or cashew cream for a dairy-free option.
4. Substitute microgreens with fresh cilantro or parsley.
Recipe Variations
1. Add sautéed bell peppers and onions for a fajita-style taco.
2. Make it spicy by adding diced habanero peppers to the mushrooms.
3. Create a sweet and savory combo by adding grilled pineapple chunks.
4. Try it breakfast-style with scrambled eggs mixed into the mushroom filling.
5. Go fusion by topping with kimchi and sesame seeds for an Asian twist.
