Roasted Mushroom Tacos
By Chatelaine
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.
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.