Kitchen Tip
- Serve the tacos with a batch of our Cashew Crema.
- To warm tortillas, wrap in a clean, damp tea towel then microwave on high for about 30 seconds.
Roasted Mushroom Tacos
By Chatelaine11
PREP TIME
20 min
TOTAL TIME
40 min
Serves
4
Photo, Erik Putz.
Roasted oyster mushrooms make an ideal substitution for meat in this plant-based taco recipe. Serve them with our homemade cashew crema.
Ingredients
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 small red onion , sliced
- 1.5 kg oyster mushrooms , coarsely torn
- 1/4 cup canola oil
- 1 tbsp Tex-Mex seasoning mix , such as Club House
- 12 corn or flour tortillas
- 2 avocados , sliced
- 1/4 cup cilantro leaves
- Pickled jalapenos , optional
- 1 batch Cashew Crema , for serving (recipe in Kitchen Tips)
Instructions
- POSITION racks in top and bottom thirds of oven, then preheat to 425F.
- COMBINE lime and orange juices with sugar and salt in a small saucepan set over high. Boil, then remove from heat and stir in onion. Set aside.
- TOSS mushrooms with oil and seasoning in a large bowl. Divide between 2 large baking sheets and spread into one layer. Roast, stirring and switching sheets halfway through, until golden-brown and edges are crisp, 18 to 20 min.
- ASSEMBLE tacos by topping warm tortillas with mushrooms, avocado, onion, cilantro and pickled jalapeños. Drizzle with Cashew Crema. Serve immediately.
Nutrition (per serving)
- Calories
- 812,
- Protein
- 26 g,
- Carbohydrates
- 89 g,
- Fat
- 47 g,
- Fibre
- 20 g,
- Sodium
- 751 mg.
FILED UNDER: Dinner Editor's Picks plant-based tacos vegan
