Roasted Mushroom Tacos

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PREP TIME

20 min

TOTAL TIME

40 min

Serves

4

Roasted Mushroom Tacos

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.

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.

Nutrition (per serving)

  • Calories
  • 812,
  • Protein
  • 26 g,
  • Carbohydrates
  • 89 g,
  • Fat
  • 47 g,
  • Fibre
  • 20 g,
  • Sodium
  • 751 mg.