These oyster mushroom tacos are crispy, savory, and filled with flavor. Topped with a refreshing simple pico de gallo and a squeeze of lime, these will be your new favorite taco!
If you just discovered oyster mushrooms, well hun, you're in for a treat! These king oysters are a delicacy in the vegan world with meaty texture (it really does taste like meat) and packed with flavorful spices like chili, garlic, smoked paprika and more. They are honestly one of my favorite vegan tacos of all time and the best way to enjoy the beauty of oyster mushrooms.
Are you a taco lover? Try out these other delicious tacos:
For the tacos:
- King Oyster Mushrooms: This is purchased by weight. You need between 10-12 oz of oyster mushrooms.
- Olive oil: They will be used to marinate the mushrooms to add flavor as well as help them get crispy.
- Spices: Chili powder, garlic powder, onion powder, smoked paprika, and salt will add lots of flavor to our mushrooms.
- Small tortillas: I recommend trying to get fresh tortillas from your local Mexican restaurant or grocery store. They taste amazing!
For the easy pico de gallo:
- Sweet corn: From a can or frozen
- Medium-sized tomato: I used a regular beefsteak tomato.
- White Onion
- Fresh Lime Juice
- Pinch salt
Substitutions & Variations
- Use corn tortillas for a gluten-free option (FYI not ALL corn tortillas are gf so check the ingredients)
- Add some protein with black beans or pinto beans
- Try out some other toppings like diced green onion, red onion, pickled onions, fresh cilantro, or lemon juice
- Switch up the marinade flavors with 1-2 tablespoon of soy sauce and/or vegan worcestershire sauce
- Like it spicy? Add some hot sauce on top!
- Cutting board for cutting and peeling oyster mushrooms
- Large bowl for marinating the mushrooms
- Large skillet for frying mushrooms
Oyster mushrooms are among a common variety of edible mushrooms used in various cuisines around the world. They have broad, thin, fan-shaped caps and can be found at some specialty grocery stores, farmers markets, and possibly the asian market.
They tend to be in season more in springtime but it is depends on where you live. Often commercially harvested oyster mushrooms are available year round.
Read more about these amazing mushrooms here.
Oyster mushrooms have a tender texture and when seasoned properly absorb the flavor of whatever marinade is used on them. They have a "umami" flavor which is described as a savory, rich, and meaty taste.
How to Shred Oyster Mushrooms
These crispy oyster mushroom tacos use shredded oyster mushrooms that are seasoned and fried over the stove to perfection.
Oyster mushrooms tend to not need any cleaning because they grow on trees and not in the dirt. If there is any dirt just brush it off gently with a damp cloth.
To shred oyster mushrooms you can just peel the mushroom into stringy 4-6 inch pieces. As you can see in this picture below this is easy to do by hand. You can also use a fork. Make sure to cut off the end of the base before peeling.
Remember mushrooms will shrink down in size as they cook so if you have a few larger pieces they will cook down.
How to Make Crispy Oyster Mushroom Tacos
Step 1: Start by shredding your mushroom into thin strips (read above how to shred your mushrooms).
Step 2: Sprinkle on spices and olive oil over mushroom strips. Mix with hands by tossing to coat. Let it sit for 5-10 minutes.
Step 3: Meanwhile make you quick corn pico de gallo. In a small bowl combine diced onion, diced jalapeño, and lime juice. Let sit for 5 minutes while you dice the tomatoes. Combine all ingredients in a small bowl and mix until combined. Store in fridge until tacos are ready to assemble.
Step 4: In a large saucepan, heat on high with 1 tablespoon of olive oil. Add in your marinated mushrooms. You will likely need to do two batches because you don't want to overcrowd the pan. There should be enough mushrooms to coat just the bottom of the pan in a single layer. Cook on medium-high heat for 10 minutes, stirring every 2-3 minutes. The mushrooms should be crispy and golden brown, not burned.
Step 5: Assemble your taco with mushrooms, pico de gallo, avocado, and cilantro.
Hint: This taco tastes even better with warm tortillas! If you have a gas stove warm them over a low flame for a minute. You can also warm them in a pan or tortilla press.
Store the crispy mushrooms in an airtight container for up 3 days. Reheat over the stove or in microwave before assembly of your oyster mushroom tacos.
Store pico de gallo in the fridge in container for up to 7 days.
- Cooking time may vary based on your pan and stove heat. Make sure to monitor your mushrooms as they are cooking, stirring every 2-3 minutes. Your oyster mushrooms are done when they are crispy to your liking!
- If you don't have time to make te pico de gallo you can use regular salsa. I love the addition of the pico de gallo because it is a refreshing complement to the savory oyster mushrooms.
- You can substitute oyster mushrooms with sliced portobellos for another delicious taco!
Try out these other amazing vegan recipes!
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Crispy Oyster Mushroom Tacos with Easy Pico De Gallo
- 10-12 oz oyster mushrooms
- 6 small flour tortillas or gluten-free tortillas
- 3 tablespoon olive oil
- 1 teaspoon oregano
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- Pinch black pepper
Easy Pico De Gallo
- ½ cup sweet corn
- 1 medium tomato diced
- ¼ cup onion diced
- 2 tablespoon fresh lime juice
- ¼ jalapeño diced (very small pieces)
- Pinch salt add more to taste
- 1 avocado sliced
- cilantro optional
- Start by shredding your mushroom into 4-6 inch long pieces about ½ inch thick. You can use your hands or fork to shred the mushroom. (See above tips about shredding mushrooms).
- Sprinkle on spices and oil over the shredded mushrooms. Let it marinate for 10 minutes.
- Meanwhile make your quick corn pico de gallo. In a small bowl combine diced onion, diced jalapeño, and lime juice. Let sit for 5 minutes while you dice the tomato. Combine all ingredients in a small bowl and mix until combined. Add more salt to desired taste. Store in fridge until tacos are ready to assemble.
- In a large saucepan, begin heating your pan on high heat. Add in your marinated mushrooms. You will likely need to do two batches because you don't want to overcrowd the pan. There should be just enough mushrooms to coat just the bottom of the pan.
- Cook on medium-high heat for 10 minutes, stirring every 2-3 minutes. The mushrooms should be crispy and browned. (Don't let them burn!)
- Assemble your taco with mushrooms, pico de gallo, avocado, and cilantro in your taco. Enjoy!
- Store leftover mushrooms in air tight container up to 3 days.
- Reheat in the microwave or over stove.
- Store pico de gallo in the fridge for up to a week.
- You can easily shred oyster mushrooms with your hands. You can also try a fork.
- Substitute homemade pico de gallo with a refreshing salsa.
- If you have an open flame stove, cook your tortillas until browned. It adds so much flavor to the taco!
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