Crispy Mushroom 'Carnitas' Tacos with Pickled Red Onion
King oyster mushrooms tear along their grain into shreds that mimic pulled pork, and roasting them at high heat drives off their moisture so the edges go shatteringly crisp — the same crisp-edge logic as real carnitas. The rub leans on smoked paprika and a hit of chipotle in adobo for smoke and slow-burn heat, with maple syrup lending the sweetness that balances them (sweet plus smoky, our 'swokey' move). Quick-pickled red onion, sharpened with lime, is the essential acid that keeps each bite from feeling heavy. Stacked on warm corn tortillas with creamy avocado, you won't miss the meat.
Dinner · Vegan, Fall • 40 min
Ingredients
- For the pickled red onion:
- ½ small red onion, thinly sliced
- 2 limes, juiced (about 3 tablespoons)
- 1 tablespoon apple cider vinegar
- ½ teaspoon kosher salt
- Pinch of granulated sugar (optional)
- For the mushrooms:
- 1 pound king oyster mushrooms (or oyster mushrooms), pulled into bite-size shreds
- 2 tablespoons neutral oil, such as grapeseed or avocado
- 1 tablespoon maple syrup
- 1 to 2 teaspoons minced chipotle in adobo sauce, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- For serving:
- 8 small corn tortillas, warmed
- 1 avocado, sliced
- Chopped fresh cilantro, for garnish
- Lime wedges, for serving
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Steps
- Pickle the onion: in a small bowl, toss the sliced red onion with the lime juice, vinegar, salt, and sugar (if using). Set aside to pickle while you cook, at least 15 minutes, tossing once or twice.
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Tear the mushrooms: using your fingers, pull the king oyster stems apart along their grain into thin, bite-size shreds (if using oyster mushrooms, tear the caps and stems into similar shreds).
- In a large bowl, whisk the oil, maple syrup, chipotle, smoked paprika, cumin, oregano, garlic, and ½ teaspoon salt into a paste. Add the mushroom shreds and toss until evenly coated.
- Spread the mushrooms in a single, even layer on the prepared baking sheet. Roast for 20 to 25 minutes, tossing once halfway, until the edges are browned and crisp and the mushrooms have shrunk and concentrated.
- Warm the tortillas in a dry skillet over medium heat, about 30 seconds per side, and keep them wrapped in a clean towel. Fill each tortilla with the crispy mushrooms, top with the drained pickled red onion and avocado slices, and scatter with cilantro. Serve with lime wedges.
Tips & Variations
Make Ahead
The pickled red onion keeps in the refrigerator for up to 5 days. Tear the mushrooms and whisk the rub together up to a day ahead — store them separately and toss just before roasting so the mushrooms stay dry enough to crisp.
Storage
Refrigerate the mushroom filling in an airtight container for up to 3 days. Re-crisp it in a dry skillet over medium-high heat for 3 to 4 minutes. The pickled onions keep well; assemble the tacos just before serving.
Substitutions
Cremini or portobello mushrooms work in place of king oyster — chop them into bite-size pieces rather than tearing. The recipe is already vegan; just confirm your corn tortillas are made without lard (most are), and add vegan crema or cashew crema if you want extra richness. Use flour tortillas for burritos, or pile the mushrooms over rice for a bowl. No chipotle in adobo? Use ¼ teaspoon cayenne plus ½ teaspoon of your favorite smoky hot sauce.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
