Oyster Mushroom Tacos feature savory, meaty, sautéed oyster mushrooms with fresh toppings, served in warm, crunchy corn tortillas. A plant-based twist on a classic favorite, perfect for Taco Tuesday!
Is this even a recipe? It’s so simple to make your own tacos using these meaty and delicious mushrooms that I’m sure it is more than a suggestion. The earthy flavor of mushrooms is so tasty and the texture is meaty. I’ve used yellow oyster mushrooms here, because my local farm shop, Agricole, has an amazing selection of locally grown mushrooms! Look in your local grocery or farm stands, and ask your local grower. Asian markets will have a good selection of mushrooms as well. The earthy flavor of mushrooms is so good.
What are Oyster Mushrooms?
Oyster mushrooms are a type of edible mushroom known for their mild flavor and delicate, oyster-like appearance. They belong to the Pleurotus genus and come in various species and are prized for their culinary versatility and are enjoyed in various dishes.
Yellow Oyster Mushrooms
Yellow oyster mushrooms are a variety of oyster mushroom are known for their vibrant yellow to golden-hued caps. They are favored for their mild, slightly peppery flavor and tender texture. Yellow oyster mushrooms are popular in Asian cuisine and are used in stir-fries, soups, and various other dishes, adding both color and flavor to meals. There are blue oyster mushrooms as well that have a blue hue. Either are perfect to use to make oyster mushroom tacos.
Ingredients in Oyster Mushroom Tacos
Gather fresh and flavorful ingredients …
Oyster Mushrooms: Allow about a half pound per person, yellow or blue, or white.
Corn Tortillas: Use the air fryer to make these crunchy.
Onions: I used red but any onion will do.
Purple Cabbage: Thinly sliced, purple cabbage adds flavor, texture, and color!
Jalapenos: For some flavor and heat.
Garlic: Adds a pungent, savory depth.
Cilantro Pesto or Cilantro: Use this homemade pesto or some chopped cilantro. This Cilantro Pesto recipe is both easy and delicious.
Lime Juice: Fresh lime juice is the best, but use bottled if that’s what you have.
Your Favorite Salsa: A sweeter salsa or a green salsa works really well here.
How to Make Oyster Mushroom Tacos
These are so easy. Simply clean your oyster mushrooms and sauté them in a bit of oil until lightly browned. Add in some thinly sliced purple cabbage and red onions at the end of cooking and sauté just until the cabbage and onions are wilted.
Chop some lettuce, jalapenos, and mango and assemble the tacos how you like them. Add your favorite salsa. Use corn tortillas, crunchy taco shells, or make your own crunchy taco shells with corn tortillas. See below for simple instructions.
How To Make Your Own Crunchy Taco Shells
Create homemade crunchy taco shells with corn tortilla and this simple air fryer technique. These are delicious in this recipe. This also works great for your taco night … crafting crispy, golden shells that add a satisfying crunch to your favorite fillings.
Simply drape the corn tortillas over a taco stand or use crunched up aluminum foil to hold them. Spray or brush lightly with oil and air fry at 350 degrees F for about four minutes, just until they begin to brown. Alternatively, bake these in the oven at 350 degrees F for about 10 minutes, until slightly brown. A tasty oi-free option is to spray the corn tortillas lightly with lime juice instead of oil before air frying or baking.
Oyster Mushroom Taco RECIPE
Oyster Mushroom Tacos
Sautéed oyster mushrooms with garlic, cabbage, onions, and spices, served on warm corn tortillas. Top with salsa and cilantro for a delicious vegan taco with a meaty, umami flavor.
Ingredients
- 1 lb oyster mushrooms
- 1/2 cup thinly sliced cabbage
- 1/4 cup sliced onion
- 1 clove garlic, finely minced
- oil for sautéing
Toppings
- green olives
- avocado
- cilantro
- cilantro pesto
- avocado
- salsa
Instructions
- In a heavy-bottomed pan, sauté the mushrooms. Add the minced garlic, sliced cabbage, and sliced onions after the first few minutes and sauté until the mushrooms are browned and the onions are softened.
- Make your own crunchy corn tortilla shells by draping corn tortillas over a metal taco holder or crunching up aluminum foil into shapes to drape the tortillas over. Spray with oil and air fry or bake at 400 degrees F for 4 to 6 minutes. Omit the oil if desired.
- Layer a bit of lettuce in a corn shell or corn tortilla. Add the cabbage, onions, and mushrooms. Top with green olives, avocado, some chopped cilantro or Cilantro Pesto (recipe here), and your favorite salsa or salsa verde. taco sauce is always tasty, too!
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 245Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 4mgSodium: 180mgCarbohydrates: 16gFiber: 7gSugar: 3gProtein: 7g
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.