Easy Crispy Oyster Mushroom Tacos
These tacos are filled with crispy, savory oyster mushrooms and a fresh pico de gallo. They will be your new favorite for Taco Tuesday!
Servings: 6 tacos
Calories: 245kcal
Ingredients
- 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
Toppings
- 1 avocado sliced
- cilantro optional
Instructions
- 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!
Notes
Storage:
- 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!
Nutrition
Calories: 245kcal | Carbohydrates: 25g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Sodium: 338mg | Potassium: 516mg | Fiber: 5g | Sugar: 4g | Vitamin A: 460IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 2mg