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Oyster Mushroom Tacos

Section: Satisfying Main Dishes for Every Occasion

Enjoy smoky, spicy tacos made with shredded oyster mushrooms marinated in chipotle, soy sauce, and spices. These tacos are packed with bold flavor and can be topped with avocado, pickled onions, or pico de gallo. Perfect for vegan dinners, taco night, or casual gatherings, these tacos come together quickly and satisfy with every bite. Warm corn tortillas cradle the juicy mushrooms, offering a plant-based alternative that even meat lovers will appreciate. They're simple, customizable, and deeply satisfying—ideal for those craving comfort food with a twist.

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Published By Ioana
Updated on Wed, 09 Jul 2025 15:00:11 GMT
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A plate of food with a taco on it. | ioanacooks.com

These smoky savory tacos packed with pulled oyster mushrooms are a bold plant-based twist perfect for weeknights. Their rich chipotle flavor and soft tortilla combo deliver comfort and heat in every bite.

I first made these for a vegan taco night and they disappeared fast. Now I always keep a pack of oyster mushrooms on hand just for these.

Ingredients

  • Oyster mushrooms: tender texture and absorbs smoky flavor well
  • Garlic: boosts the base flavor and adds warmth
  • Chipotles in adobo: bring heat and deep smokiness
  • Soy sauce: adds salty depth and umami notes
  • Cumin: essential for that taco-seasoning aroma
  • Smoked paprika: enhances the BBQ-style edge
  • Sugar: balances the bold spices and heat
  • Black pepper: sharpens the whole blend
  • Salt: lifts and melds all the flavors together
  • Corn tortillas: soft yet sturdy enough to hold fillings
  • Avocado: brings creamy richness
  • Jalapeños: adds fresh clean heat
  • Pico de gallo: adds juicy tangy bite
  • Pickled onions: sharp contrast to the smoky filling
  • Fresh cilantro: bright herbal lift

Step-by-Step Instructions

Shred the Mushrooms:
Use your hands to gently pull apart oyster mushrooms into thin strips. If using king oyster mushrooms use a fork for shredding. This step ensures they mimic pulled pork.
Blend the Marinade:
Add garlic chipotles soy sauce cumin paprika sugar pepper and salt to a blender. Blend until smooth. This creates a deep spicy sauce that soaks into the mushrooms.
Marinate the Mushrooms:
Coat the shredded mushrooms with the blended marinade. Let sit for at least 10 minutes so flavors penetrate thoroughly. You can chill for more intense flavor.
Sauté the Mushrooms:
Heat oil in a large non-stick skillet over medium heat. Add the marinated mushrooms and cook for 10 to 15 minutes stirring occasionally until browned and crispy at edges. This caramelization brings the meaty texture alive.
Warm the Tortillas:
Place tortillas on a dry skillet for 20 to 30 seconds per side until pliable and lightly toasted. This prevents tearing and brings out corn flavor.
Assemble the Tacos:
Layer cooked mushrooms on warm tortillas. Top with avocado pickled onions pico de gallo and jalapeños. Finish with a sprinkle of cilantro and a squeeze of lime if desired.
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A plate of food with a pink onion on top. | ioanacooks.com

Oyster mushrooms are one of my favorite plant ingredients. Their texture is unbeatable for savory dishes like this. My first time using them like this I was shocked by how well they mimic meat.

Storage Tips

Keep leftover mushrooms in an airtight container up to four days in the fridge. Reheat in a skillet over medium heat until warm and crispy. Store toppings separately to preserve texture and color. Corn tortillas can be refrigerated and quickly reheated dry on a pan.

Ingredient Substitutions

Swap chipotle in adobo with tomato paste for a mild version. Use tamari for gluten-free soy sauce. If you don’t have fresh garlic use garlic powder. Maple syrup works instead of sugar.

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A plate of food with a pink onion on top. | ioanacooks.com

Serving Suggestions

Serve with vegan queso refried beans or Mexican rice. Or turn the mushrooms into burritos or quesadillas. They also make great fillings for crispy baked tacos or a taco bowl with greens and grains.

Cultural Note

This taco style is a vegan take on classic birria and barbacoa styles found in Mexican cuisine. The mushrooms offer the same richness while keeping the dish fully plant-based. It is ideal for celebrations like Cinco de Mayo or casual Taco Tuesdays.

Frequently Asked Questions About Recipes

→ Can I use other mushrooms besides oyster?

Oyster mushrooms are ideal for their meaty texture, but King Oyster mushrooms also work well. If needed, try jackfruit for a similar pulled consistency.

→ How spicy are these tacos?

The tacos have a medium spice level from chipotles in adobo. For a milder taste, substitute with tomato paste or BBQ sauce.

→ Can I make them gluten-free?

Yes! Use tamari instead of soy sauce and ensure your corn tortillas are gluten-free certified.

→ What toppings go well with these tacos?

Great options include avocado, pickled onions, pico de gallo, jalapeños, cilantro, and lime wedges. Customize based on taste.

→ How should I store and reheat leftovers?

Store pulled mushrooms in an airtight container in the fridge for up to 4 days. Reheat in a skillet until warm. Keep toppings and tortillas separate.

Oyster Mushroom Tacos

Savory smoky tacos with pulled oyster mushrooms, chipotle marinade, and fresh toppings.

Time Needed to Prep
15 minutes
Cooking Duration
15 minutes
Overall Time
30 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Easy to Make

Type of Cuisine: Mexican

Number of Portions: 3 How Many It Serves (6 tacos)

Dietary Preferences: Vegan Safe, Made for Vegetarians, Dairy-Free Suitable

Ingredients You'll Need

→ Main Ingredients

Ingredient 01 14 oz oyster mushrooms
Ingredient 02 2 garlic cloves
Ingredient 03 2 chipotles in adobo
Ingredient 04 2 tablespoons soy sauce
Ingredient 05 1 teaspoon ground cumin
Ingredient 06 2 teaspoons smoked paprika
Ingredient 07 1/2 teaspoon sugar
Ingredient 08 1 teaspoon black pepper
Ingredient 09 1/2 teaspoon salt
Ingredient 10 2 tablespoons cooking oil

→ Tortillas and Toppings

Ingredient 11 6 corn tortillas
Ingredient 12 1 avocado, sliced
Ingredient 13 Jalapeños, sliced
Ingredient 14 Pico de gallo
Ingredient 15 Pickled onion
Ingredient 16 Fresh cilantro
Ingredient 17 Lime wedges

Steps to Follow

Step 01

Pull the oyster mushrooms into thin strips using your hands or shred with a fork if using king oyster mushrooms.

Step 02

Combine garlic, chipotles in adobo, soy sauce, cumin, smoked paprika, sugar, pepper, and salt in a blender. Blend until smooth.

Step 03

Toss the shredded mushrooms with the blended marinade until fully coated. Let sit to absorb flavors.

Step 04

Heat oil in a non-stick pan over medium heat. Add mushrooms and cook for 10-15 minutes, stirring occasionally, until golden brown.

Step 05

Heat corn tortillas in a dry skillet until soft and pliable.

Step 06

Fill each tortilla with cooked mushrooms and desired toppings such as avocado, jalapeños, pickled onion, pico de gallo, and cilantro.

Extra Tips

  1. For milder flavor, substitute tomato paste for chipotles in adobo.
  2. Use tamari instead of soy sauce for a gluten-free option.
  3. Maple syrup can replace sugar in the seasoning blend.

Tools You'll Need

  • Blender or food processor
  • Non-stick frying pan
  • Spatula
  • Knife
  • Cutting board
  • Skillet for warming tortillas

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains soy

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 290
  • Total Fat: 14 grams
  • Carbohydrate Amount: 26 grams
  • Protein Amount: 9 grams