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close up of oyster mushroom taco, toasted corn tortilla with cilantro crema, mushrooms, pickled onions and red cabbage

Oyster Mushroom Tacos

Sam Cooks Kindness
These easy and delicious tacos will disappear quicker than ice cream on a hot day. Pan fried oyster mushrooms piled high on corn tortillas with cilantro crema, pickled onions and fresh red cabbage! You'll be craving these over and over again!
5 from 2 votes
Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Course Appetizer, Main Course
Cuisine American, Mexican
Servings 3 servings, makes 8-10 tacos

Ingredients
  

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

Cilantro Crema

  • 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
  • cup water

Other ingredients

  • 8-10 corn tortillas
  • red cabbage sliced very thin
  • pickled onions*
  • lime juice

Instructions
 

  • 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!

Notes

*You can find a super easy pickled onion recipe here!
 
OIL FREE VARIATION- To make this recipe oil free, I suggest roasting your mushrooms instead of pan frying. Omit the oil, spread mushrooms evenly on a lined baking sheet and bake at 425°F for 20-25 minutes, stirring halfway through.
Keyword cilantro crema, mushroom taco, oyster mushrooms, taco, vegan taco