Oyster Mushroom Tacos
Oyster mushroom tacos are about to become your new favorite go-to meal! These tasty mushrooms have a naturally meaty texture that makes them the perfect plant-based taco filling. When sautéed with smoky spices like cumin, paprika, and garlic, they soak up all that flavor and deliver a satisfying bite. Plus, they’re quick to cook, making them a great option for those busy nights when you need something delicious in a hurry.
What’s even better? Oyster mushrooms are packed with nutrients like fiber, protein, and B vitamins, so you’re getting a healthy boost with every taco. Pair them with your favorite toppings—creamy avocado, crunchy cabbage, fresh cilantro, or a zesty squeeze of lime for a flavor explosion. These tacos are fun to make, easy to customize, and sure to impress everyone at the table. Get ready to fall in love with taco night all over again!
Find your favorite fungi, a pile of potent peppers, and your choice of tortillas and let’s tackle this taco recipe!
Why You Must Make These Tasty Tacos
Oyster mushroom tacos are a delicious plant-based twist on a classic favorite. These mushrooms bring a meaty texture and soak up bold taco seasonings for a burst of flavor in every bite. Quick, nutritious, and endlessly customizable with toppings, they’re perfect for any taco night!
- Oyster Mushrooms Have a Meaty Texture. Oyster mushrooms bring a delightfully chewy and hearty bite to your tacos. They mimic the texture of traditional taco fillings while staying completely plant-based. Plus, they soak up all the taco seasoning like a champ!
- Quick and Easy to Make. These tacos come together in no time! Oyster mushrooms cook quickly in a skillet, making them perfect for busy weeknights. In under 20 minutes, you’ll have a plate of delicious tacos ready to go.
- Packed with Flavor. Oyster mushrooms might be mild on their own, but they love to soak up spices and seasonings. Whether you use smoky paprika, cumin, garlic, or a squeeze of lime, they’re the perfect canvas for bold, taco-friendly flavors.
- Versatile Toppings Galore. These tacos pair perfectly with so many toppings! Think creamy avocado, fresh cilantro, crunchy cabbage, or a zesty pico de gallo. The possibilities are endless, making it easy to customize to your taste.
- Great for Everyone. Whether you’re vegan, vegetarian, or just love good food, these tacos are sure to please. They’re fun, flavorful, and a crowd-pleaser for any taco night. Everyone will be reaching for seconds!
Key Ingredients and Substitutions
The star ingredients in oyster mushroom tacos bring texture, flavor, and that irresistible taco vibe. From meaty mushrooms to smoky chipotle peppers, each element adds something special to the dish. Don’t worry if you’re missing something—easy swaps like button mushrooms or smoked paprika keep things tasty and satisfying! Here’s what you’ll need:
- Oyster Mushrooms – Give these tacos their signature meaty texture and umami flavor. Their natural chewiness makes them a great stand-in for traditional taco fillings. Tear them into strips for the best texture. If you can’t find oyster mushrooms, try button mushrooms, portobellos, or shiitake for a similar bite.
- Marinated Chipotle Peppers – Add a smoky heat that gives the filling depth and richness. They make the tacos bold and flavorful! Adjust the amount to control the spice level. If you’re out of chipotles, use smoked paprika or a dash of hot sauce for a milder smoky kick.
- Tomatoes – Create a saucy base that binds everything together. They balance the heat and add a touch of sweetness. Fresh or canned tomatoes work well. For a twist, try fire-roasted tomatoes to boost that smoky flavor.
- Canola Oil – Helps sauté the aromatics and mushrooms, giving them a delicious golden-brown finish. It also carries the flavors of the spices. Use a neutral oil like vegetable or sunflower for a clean taste. If you want a richer flavor, olive oil works too!
How to Shred Oyster Mushrooms
Tackling oyster mushrooms for the first time can be a bit intimidating, but don’t let that stop you. It’s actually fun and easy once you get the hang of it. The trick is to cut off the base first. Then, use your hands to pull the oyster apart (like you would with pulled pork or chicken) into strips.
If using another kind of mushroom (like basic button or portly portobello), chop in any way you like: thin strips, thick strips, chunky cubes, or into wonderful wedges. The advantage of using the oyster mushroom is that it shreds like a dream. But, it’s totally up to you what type you choose for your tacos.
How to Make Pulled Oyster Mushroom Tacos
Making oyster mushroom tacos is quick, easy, and packed with flavor! The mushrooms are sautéed with smoky spices and a zesty sauce, giving them a meaty texture that’s perfect for taco night. Add your favorite toppings, and you’ve got a satisfying, plant-based meal everyone will love!
Step 1: Sauté the Aromatics – Heat oil in a pan over medium heat. Add onion and garlic, cooking until the onion is transparent.
Step 2: Make the Sauce and Add Mushrooms – Add diced tomatoes, chipotle peppers, salt, and pepper, cooking until the sauce darkens. Add shredded oyster mushrooms (or chopped button or portobello) and cook until soft, about 10-20 minutes.
Then, Step 3: Assemble Your Tacos – Spoon the mushroom filling into taco tortillas. Top with fresh cilantro, avocado, vegan sour cream, vegan cheese, lettuce, and refried beans. Enjoy!
Tips for Serving Up Your Vegan Oyster Mushroom Tacos
Thankfully, tacos are terrific for any meal, at any time of day. The fact that you can add anything at all to your tempting tortilla is an even bigger bonus! If you’re out of ideas for the best way to bring out the best in your taco, here are a few flavorful suggestions:
- Turn Up the Toppings – Pile on the greatest guac, the sassiest vegan sour cream, spoonfuls of scallions, and all the homemade salsa you can handle!
- Heat It Up or Cool It Down – The heat level varies widely from person to person. One person’s “mild” might be another person’s “meltdown”. The marinated peppers in this recipe can be taken out, added onto, or simply substituted for a hot pepper that you can tolerate. Not as hot peppers include: poblano, anaheim, and serrano, while truly hot peppers consist of: habanero, cayenne, jalapeño, scotch bonnet, and ghost pepper.
- Extra Satisfaction With Sides – If you’re feeling like you could use a little more with your meal, consider adding a huge veggie-filled salad, a ration of Mexican rice, or a bowlful of creamy refried beans. Go wild and add all three!
Mushroom Tacos FAQs
It’s best to keep the chipotle mushroom tacos filling separate from the tortillas if you have any leftovers. Scoop your tasty taco filling into a closed container and wrap your remaining tortillas up well before placing both in the refrigerator.
The tortillas (both flour and corn) should last about a week or so and you can always freeze them if you don’t think you’ll use them up quick enough. Any fantastic flavored filling will last about 2-3 days in the fridge and can easily be stored in the freezer (well sealed in a freezer-safe container or bag) for at least 4 months.
We love adding more vegetables to our recipes, don’t you? For these oyster mushroom tacos, we recommend boosting with thinly sliced bell peppers, zucchini, corn kernels, or even broccoli. The sky’s the limit when it comes to adding veggies—ignite your imagination!
We hear you! If mushrooms aren’t your thing, how about trying marinated jackfruit, tofu triangles, nutty tempeh, quinoa, or vegan crumbles instead? Use the same ingredients, but just switch up the filling. You’ll still be able to enjoy these satisfying and smoky vegan tacos!
More Amazing Vegan Mexican Recipes to Try
If you make this Chipotle Mushroom Tacos recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Pulled Oyster Mushroom Tacos
Ingredients
- ¼ cup canola oil, or your favorite vegetable oil
- 1 large onion, thinly sliced
- 1 clove garlic, minced
- 5 large tomatoes, finely diced
- 1 7-8-ounce can marinated chipotle peppers
- 1 pinch pepper
- Salt, to taste (approximately 1 teaspoon)
- 1 pound wild oyster mushrooms cut or pulled into strips, like chicken
Instructions
- In a medium pan over medium heat, add the oil. Once hot, add the onion and garlic and sauté until the onion becomes transparent.
- Add the diced tomatoes and chipotle peppers and cook until the sauce turns a darker color. Season with salt and pepper.
- Add the mushroom strips and cook until soft, about 10-20 minutes depending on how thin it’s shredded. If using oyster mushrooms, make sure to cut off the bottom parts of the mushrooms and shred into fine pieces with your hands. If using button or portobello, just chop however you’d prefer. Test single mushroom for taste and adjust salt and spice levels according to preference.
- Remove from heat and spoon mushroom filling into corn or flour taco tortillas. Top with fresh cilantro and serve with refried beans, avocado, and any other fillings of your choice.
Notes
- Choose Oyster Mushrooms: It works with any mushrooms, but oyster mushrooms can be pulled like chicken!
- Sensitive to Spice? Start by testing a small batch of mushrooms to see if the heat is to your liking and adjust accordingly.
- Storing Leftovers: It’s best to keep the chipotle mushroom tacos filling separate from the tortillas if you have any leftovers. Scoop the filling into a closed container and wrap your remaining tortillas up well before placing both in the refrigerator. Any filling will last about 2-3 days in the fridge and can easily be stored in the freezer (well sealed in a freezer-safe container or bag) for at least 4 months. The tortillas (both flour and corn) should last about a week or so and you can always freeze them if you don’t think you’ll use them up quick enough.
Nutrition
Many thanks to our recipes testers Milan Shah and Helen DiRenzo for helping us perfect this recipe!
This authentic Mexican Chipotle Mushroom Tacos recipe was created by Mirza S. López Gil from Wiwiurka Toys for World of Vegan.
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Leave a Comment
This recipe looks great for the pictured mushrooms, which aren’t oysters (Pleurotus species), but are Griflora fondrosa (Hen of the woods).
Oh, my toddler absolutely loves mushrooms! By the way, I was looking for a way to have uninterrupted cooking sessions and purchasing this Montessori climbing set from https://goodevas.com/ for the birthday of my twins (age 3) was the best choice ever, as they couldn’t get their hands off it ever since! I like it because it has aesthetic looks, is made of natural materials and provides a wide range of functionality.
Really glad you found our mushroom recipe, Rebecca!
Not the biggest fan of mushrooms, but these look gooood!
Big fan of tacos! This looks so good!
I’ll be making these for all my mushroom-loving friends!! 🙂
I have yet to try oyster mushrooms, I definitely would to try these tacos out! 😀
I’m not a huge fan of mushrooms, but this recipe just blew me away. What a great idea for tacos!
Wow! These mushroom tacos are so delicious 😀
Mmmm, oyster mushrooms are a huge favorite of mine. Then adding them to tacos? That’s what I’m talking about!
Such a cool way to use mushrooms!