Oyster Mushroom Tacos are the perfect portable bite. Tasty, marinated and pan fried mushrooms from my friends at Fungified Farm are the star. Nestled in warmed corn tortillas with fresh shredded purple cabbage, pickled onions and the most dreamy cilantro crema.
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These Oyster Mushroom Tacos are finger licking good. Like, seriously delicious.
They feature chewy oyster mushrooms with a crisp bite, piled high on a corn tortilla and accompanied by fresh shredded red cabbage, pickled onions and a magical vegan cilantro crema.
This recipe was inspired by the delicious & fresh, local (to me) mushrooms from Fungified Farm!
If you're on a mushroom kick like me, you have to check out these other delicious ways to highlight this versatile and tasty ingredient: Vegan Philly Cheesesteaks, Oyster Mushroom Bulgogi Bowls and Manhattan No-Clam Chowder!
This Oyster Mushroom Taco recipe is vegan, gluten free, and whole food plant based with an oil free option!
What mushrooms are best for vegan tacos?
Oyster Mushrooms are the the best choice for vegan tacos! This is why I love them:
- they have a chewy, meaty texture that is hard to match
- they're easier to find than their King Oyster counterpart
- they shred easily by hand, no need to wrestle with a fork to shred them up
- they are clearly the superior mushroom. (I'm a bit biased though 'cause oysters are my favorite of all the mushrooms!)
Where to find them
Start your search at your local farmer's markets, or check out local growers! It's also a great idea to check out your local Asian markets as they also tend to carry a great variety of mushrooms at good prices!
You may be surprised what you can find with a simple google search! I like to get my mushrooms from my local grower, Fungified Farm!
The mushrooms in the recipe were graciously provided by the growers at Fungified Farm and have inspired me in many ways. Take a moment to check out their site, not only do they boast an amazing selection of the freshest mushrooms, but they also offer seasonings and dried mushrooms that are available for shipping!
How to make Oyster Mushroom Tacos
Let's get to the good part: how to actually make these awesome tacos.
After removing any tough ends or substrate from the mushrooms, use hands to pull mushrooms apart into shreds.
Add mushrooms and spices into a bowl and gently mix to coat all the oyster mushrooms.
Heat oil in a cast iron skillet and pan fry according to recipe card. (Oil free directions are available on the recipe card as well!
While they're cooking, blend all ingredients to make a super fast, creamy cilantro crema!
Then it's time to put it all together! I like to warm my corn tortilla carefully on the stove before assembling my tacos. Then pile on the crema, a heaping scoop of the pan fried oyster mushrooms, fresh red cabbage, pickled onions and a squeeze of lime juice! Voila!
Hint: If you like a spicy kick, thinly sliced jalapeno or serrano pepper are also a great topping to add to these tacos!
These Oyster Mushrooms Tacos are perfect in my eyes, but if you want to make any swaps, here's what I suggest:
- Oyster Mushrooms- if you really can not find Oyster Mushrooms, I would recommend trying sliced portabella mushrooms for this recipe. The texture won't be quite as meaty, but they will still taste delicious.
- Corn Tortillas- warmed corn tortillas can also be substituted with your favorite flour tortillas or crunchy taco shells.
- Spice it up- top your tacos with your favorite hot sauce or thinly sliced jalapeno or serrano peppers
- Oil Free- Check the recipe card notes for directions on how to make these tacos completely oil free!
Eat these Oyster Mushroom Tacos fresh! You can store any leftover components separately in sealed containers in the fridge for up to 3 days.
For the crispiest mushroom filling don't get impatient! Let the mushrooms rest and crisp up before you try to stir them. Letting them sit for a few minutes before stirring will let the edges get extra crispy and delicious.
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Oyster Mushroom Tacos
Pan Fried Mushrooms
- 1 pound oyster mushrooms
- 3 cloves garlic finely grated or pressed
- 3 tablespoons lime juice
- 2 tablespoons rice wine vinegar
- 1 teaspoon oregano
- ½ teaspoon pepper
- ½ teaspoon sea salt
- 1 tablespoon olive oil
- ⅓ cup cashews soaked overnight or boiled for 10 minutes
- 1 jalapeno, roughly chopped deseeded if you don't like spicy
- handful cilantro (and stems!) (about a heaping ½ cup)
- 1 lime juiced
- 1 garlic clove roughly chopped
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- ⅓ cup water
- 8-10 corn tortillas
- red cabbage sliced very thin
- pickled onions*
- lime juice
- Prepare Oyster Mushrooms by cutting away any tough bits or substrate left at the end of the mushrooms. Use hands to tear mushrooms into thin shreds. Add shredded mushrooms to a large bowl with the garlic, lime juice, rice wine vinegar, oregano, pepper and salt and mix until mushrooms are coated in seasonings.
- Heat oil in a large cast iron skillet over medium-low heat. Add mushrooms to pan and let them rest for 4 minutes before using a spatula to mix. Cook for 14-15 minutes, stirring every 3-4 minutes until the mushrooms have crispy edges. Add more salt and pepper to taste.
- Make Cilantro Crema by combining all ingredients into a blender and processing on medium-high until very smooth and creamy. Set aside.
- Assemble- Warm corn tortillas in a skillet over medium heat for 2-3 minutes. To each tortilla, add a layer of cilantro crema, red cabbage, a heaping pile of oyster mushrooms, pickled onions*. and a squeeze of fresh lime Enjoy!