Roasted Mushroom Tacos
11
- Prep Time20 mins
- Total Time40 mins
- Makes4 servings
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 26g, Carbohydrates 89g, Fat 47g, Fibre 20g, Sodium 751mg.
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.
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