These mushroom tacos are “the most requested dish at family gatherings and potlucks with friends,” writes Edgar Castrejón in his book, Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community, all about vegan Mexican and Latin American cooking. While Castrejón recommends chanterelle mushrooms for their “chewy texture that satisfies, like a meat filling,” almost any combination of mushrooms, torn or cut into bite-size pieces, works well in this recipe. Toss the mushrooms energetically to ensure the spice mix gets into all the nooks and crannies. As good as the seasoned mushrooms are, the tacos really come alive with the toppings, so don’t sleep on those.
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What you’ll need
Rimmed Baking Sheet
$30 At Amazon
Citrus Juicer
$20 $15 At Amazon
Medium Bowl
$17 At Amazon
Cutting Board
$10 At IKEA
Recipe information
Yield
4 servings
Ingredients
1
2
2
1
1
2
2
2
2
½
Preparation
Step 1
Place a rack in middle of oven; preheat to 400°. Toss mushrooms, oil, lime juice, oregano, onion powder, garlic powder, cumin, coconut sugar, salt, and cayenne in a medium bowl until mushrooms are well coated. Spread mushrooms out in a single layer on a parchment-lined baking sheet and roast until golden brown and crisp, 20–25 minutes.
Step 2
Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.
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