VEGAN MUSHROOM TACOS
Prep Time: 25 min
Cook Time: 8-45 min
Looking for the best recipe for vegan tacos? Look no further than these Mushroom Carnitas Tacos. They are filled with shredded, marinated king oyster mushrooms. A flavorful plant-based tacos filling for all your Taco Tuesday or Cinco DeMayo days!
INGREDIENTS
1 tbsp olive oil
½ cup low sugar orange juice
2 tsp Worcestershire sauce use a vegan one to keep this recipe vegan
2 tsp cumin
2 tsp dried oregano
1.5 tsp coriander
2 tsp garlic powder
1 tsp salt
1 lb oyster mushrooms - 10 mushrooms
6 corn or flour tortillas
Additional toppings:
lime wedges
avocado slices
chopped cilantro leaves
shredded red cabbage
chopped red onion
DIRECTIONS
Preheat oven to 400 degrees. Or if using the air fryer heat up for 5 min at 400 degreea
In a large bowl, mix together the olive oil, orange juice, Worcestershire sauce, spices, garlic and salt. Set aside.
Prepare the mushrooms. Slice the caps off and cut them into very thin slices. Then, pinch the stems and shred them into pieces.
Transfer to the bowl and mix until well coated. Arrange on a large baking sheet in a single layer, spreading them as much as you can.
Bake for 45-50 minutes, taking the pan out of the oven every 15 minutes or so to stir thoroughly. The mushrooms are ready when they are golden brown and a bit crispy on the outside
Or if using the air fryer, place in the preheated fryer and cook for 5-8 min on 400 degrees
While the mushrooms are cooking, fry the tortillas and prepare the taco toppings.
Take them out of the oven or air fryer and let them cool slightly before serving in tortillas, with your favorite toppings
Dig in!
MARCROS
Servings: 6
Calories: 153 cal
Carbohydrates: 23g
Protein: 6g
Fat: 4g
Sodium: 450mg
Fiber: 2g
Sugar: 4g