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–+ servings
Mushroom carnitas in a serving bowl next to tacos.

Mushroom Carnitas Vegetarian Tacos with Avocado-Cilantro Salsa

Meg van der Kruik
Indulge in the rich flavors of Mushroom Carnitas Tacos with Avocado-Cilantro Salsa. Tender shreds of King Oyster mushrooms are infused with zesty spices and paired with a creamy avocado-cilantro salsa for a delightful plant based twist. Enjoy this savory sauce in tacos, burritos, or bowls for a satisfying meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Course dinner, Main Course
Cuisine American, Mexican
Servings 6 servings
Calories 267 kcal

Ingredients
 
 

For the mushroom carnitas:

  • 10 ounces king oyster mushrooms
  • 1 TBSP cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • ¼ tsp granulated garlic
  • ⅛ tsp cayenne pepper
  • ½ tsp coarse kosher salt
  • ¼ tsp black pepper
  • 3 TBSPS olive oil, divided
  • ½ cup orange juice
  • 3 TBSPS tomato juice
  • 1 jalapeno, seeded and diced small
  • ½ white onion, diced small

For the salsa:

  • 2 avocado
  • ½ jalapeno, seeded
  • 2 cloves garlic
  • ½ bunch cilantro
  • 2 TBSPS lime juice
  • ¼ cup water
  • ¼ tsp salt

For the tacos:

  • 6 corn tortillas
  • 2 cups vegetable oil
  • 2 TBSP paprika

Instructions
 

To make the mushroom carnitas:

  • Preheat your oven to 425℉ (220℃). Line a baking sheet with parchment paper and set aside.
  • Cleaning the mushrooms gently. Remove tough ends and slice the mushrooms lengthwise into thin strips. Then, shred the strips into smaller pieces by gently pulling them apart with your fingers or a fork.
  • Next, toss the shredded mushrooms with the cumin, coriander, smoked paprika, oregano, granulated garlic, cayenne, salt, black pepper, and 2 tablespoons of olive oil. Make sure the mushrooms are well coated, then evenly spread them onto the prepared baking sheet. Roast for 15-20 minutes or until they begin to get a little crispy on the edges and are still a little chewy. Remove from the oven and set aside.
  • In a large skillet over medium heat, saute the diced jalapeno and diced white onion in the remaining tablespoon of olive oil. Cook until the onions start to become translucent, about 2-4 minutes, then add the orange juice, tomato juice, and cooked mushrooms to the skillet and stir. Allow to cook for another 2-4 minutes, stirring occasionally, until the juices have almost evaporated and are coating the mushrooms. It should be a little tacky to the touch.

To make the avocado-cilantro salsa:

  • Place all the ingredients for the salsa in a blender and blend until smooth, scraping down the sides occasionally. Taste and adjust the salt if necessary.

To make crispy tacos:

  • Mix the paprika into the vegetable oil in a medium bowl. Preheat a skillet over medium heat. Dip each tortilla into the paprika oil completely, let any excess drip off, and place in the preheated skillet. Place about 2 tablespoons of the mushroom carnitas on one half of the tortilla and allow to cook for about two minutes, or until the tortilla becomes crispy. Fold the tortilla in half over the mushrooms and remove from the skillet.

Nutrition

Calories: 267kcalCarbohydrates: 26gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 320mgPotassium: 703mgFiber: 8gSugar: 4gVitamin A: 546IUVitamin C: 29mgCalcium: 55mgIron: 2mg
Keyword carnitas, king oyster mushrooms, Lions Mane Mushroom, mushroom carnitas, vegetarian tacos
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