This post contains affiliate links. Please see our disclosure policy.
You will never believe how meaty and perfectly crispy these Mushroom Tacos are! Made with seasoned and roasted shredded king oyster mushrooms, these vegan carnitas tacos are entirely plant-based and authentically delicious. With just a few simple steps, this easy recipe makes a great weeknight meal the whole family will love.
This recipe was written on December 18, 2018. It was updated with additional recipe information and photos on April 5, 2024.
Say “hello” to the best mushroom tacos recipe! With citrus, cumin, and oregano, the mushroom carnitas filling is so hearty, satisfying, and flavorful that unsuspecting guests may not even realize it is vegan! King oyster mushrooms are our secret – and magical – ingredient here. After a quick tenderizing run in the Instant Pot (or stove-top skillet), we will give them a quick broil until they have reached crispy carnitas perfection!
Next, tuck the vegan carnitas filling into toasted tortillas and top with creamy avocado, spicy jalapeño, and pickled onions. Serve with tortilla chips, guacamole or salsa, and mezcal watermelon margaritas for a bonafide feast for the senses that everyone will enjoy!
For more vegan Mexican-inspired recipes, check out my marinated tempeh tacos, jerk jackfruit tacos, Instant Pot Mexican rice, and better-than-Chipotle burrito bowl.
Ingredients
King Oyster Mushrooms: Also known as trumpet mushrooms, these hearty mushrooms are known for their meaty texture and savory flavor. They also provide a host of nutritional benefits (source). You can find these mushrooms at Asian grocery stores, some farmer’s markets, and Whole Foods.
Yellow Onion: This is cooked with the mushrooms, adding caramelized and earthy notes. White onion or sweet can work in its place.
Garlic: Mince or press fresh cloves for superior flavor, though pre-minced garlic also works and can be used to make this recipe even speedier!
Spices: In particular, ground cumin, salt, freshly ground black pepper, and dried oregano. Mexican oregano makes for the most authentic carnitas if you can find it, but traditional Mediterranean oregano can work if needed.
Citrus Juice: Freshly squeezed orange and lime juice bring bright, zingy, and notably carnitas-inspired notes to the mushroom vegan tacos. Bottled juice can be substituted in a pinch, but fresh is best if possible.
Soy Sauce: Enhances the mushroom’s savoriness, making for the best trumpet mushroom tacos. Coconut liquid aminos can be substituted and will make this recipe soy and gluten-free.
Tortillas and Toppings: Corn tortillas, diced avocado, shredded red cabbage, jalapeño pepper, diced ripe tomatoes, pickled onions, cilantro, and lime wedges make for make for balanced, crunchy, and dimensional mushroom vegan tacos. Adjust the toppings to fit your taste, and add any additional if you desire!
How to Make Mushroom Carnitas Tacos
Make the Mushroom Taco Filling
- Shred mushrooms. Shred the mushrooms with a fork and set aside.
- Sauté aromatics. Warm the avocado oil in the skillet or Instant Pot. Add the onions, garlic, and jalapeño pepper. Sauté for 4-6 minutes, or until the onions are soft.
- Add mushrooms and seasonings. Stir the mushrooms and seasonings into the skillet.
- Add liquids. Pour the orange juice, lime juice, and soy sauce into the skillet. Stir well.
- Cover and cook. Cover the skillet and let the mushrooms simmer on low heat for 30 minutes. If you’re making them in the Instant Pot, cancel the sauté setting and lock on the Instant Pot lid. Pressure cook for 5 minutes. Naturally release the pressure at the end of the cooking time.
- Preheat the broiler. While the mushrooms are cooking, preheat the broiler to 450-500°F
- Season to taste. If needed, season the mushroom mixture to taste with additional salt.
- Broil the mushrooms. Using a fork, remove the mushrooms from the pot and spread out on a parchment paper-lined baking. Broil the mushrooms for 12-15 minutes, or until the edges are crispy and golden brown.
Fill the tacos
- Toast the tortillas. Warm the tortillas over a gas stovetop flame, in the microwave wrapped in a damp paper towel, or in the oven wrapped in aluminum foil.
- Fill the tacos. Scoop ⅓ cup of mushroom filling in each toasted tortilla. Top with avocado, shredded red cabbage, jalapeño pepper, tomatoes, pickled onions, cilantro, and fresh lime juice. Serve immediately!
Recipe Pro-tips
- Remove the mushroom liquid before broiling. The mushrooms will express moisture as they cook, so scoop the mushrooms from the cooking liquid with a fork or a slotted spoon to reduce added moisture and prevent the carnitas from being soggy.
- Keep an eye on the mushrooms as they broil. Broilers can heat at varying strengths and have hot spots, so keep an eye on the vegetables as they roast. I recommend checking them every few minutes. Remove them from the oven as soon as the tops are crispy and golden brown.
Storage Directions
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 4-5 days. For best results, store the oyster mushroom carnitas separately from the tortillas to prevent them from getting soggy. Leftover toppings do not keep well, so if you plan on having leftovers only prepare the amount of toppings you anticipate consuming fresh.
- Freezing: Cool the carnitas and its extra juices to room temperature before moving to a freezer-safe container and freezing it for up to 3 months. Defrost in the refrigerator overnight.
- Reheating: For best results, microwave, or reheat the king oyster mushroom carnitas under the broiler for 5-10 minutes, or until heated through and crisp. Toast tortillas to serve and top with freshly prepared toppings.
Frequently Asked Questions
Yes, if you don’t have an Instant Pot or prefer not to use one, you can easily make the taco filling on the stovetop. Here’s how to do it: follow the Instant Pot sauté instructions, cooking the mixture in a large pot over medium heat instead. Once you have added the liquids, bring the mixture to a simmer over medium-low heat, cover the pot, and cook for 30 minutes, or until the mushrooms are tender. Continue with the recipe as directed.
The world is, pun intended, your oyster when it comes to this oyster mushrooms tacos recipe! Experiment with different vegetarian carnitas fillings by substituting jackfruit, seitan, or soy curls for the mushrooms. Or, try your hand at portobello mushroom tacos by substituting thinly sliced portobellos or baby bellas for the oyster mushrooms, no shredding required! Add more heat to the vegan mushroom tacos by not removing the jalapeño pepper, or swapping in a more fiery pepper, such as habañero.
Vegan carnitas can be made out of a few different ingredients but it is most often made from king oyster mushroom (aka trumpet mushrooms) or young jackfruit, as both shred easily and roast up nicely.
Not only does this mushroom carnitas recipe make an exceptional taco filling it is also tasty in burritos, vegan enchiladas, and taquitos. You can also serve it on burrito bowls, salads, and more!
Yes, if this recipe is made with tamari, gluten free soy sauce, or liquid aminos, and is served on corn tortillas, it will be naturally gluten-free!
More Oyster Mushroom Recipes
- King Oyster Mushroom Vegan Scallops
- Chipotle Oyster Mushroom Sliders
- Vegan Butter Chicken with Oyster Mushrooms
- Vegan Chicken and Waffles
- Mushroom Étouffée
Mushroom Carnitas Tacos
Ingredients
- 1 lb trumpet mushrooms, or about 4-5 cups mushrooms
- 2 tbsp avocado oil, or another neutral oil such as safflower or canola oil
- 1/2 yellow onion, diced
- 4 minced garlic cloves
- 1 jalapeño pepper, seeded & minced
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tsp sea salt + more to taste
- 1 tsp freshly ground black pepper
- 1/4 cup freshly squeezed orange juice
- 2 tbsp freshly squeezed lime juice
- 1 tbsp soy sauce , or liquid aminos
Tacos:
- 8 corn tortillas
- 2 avocados, pitted & sliced
- 1 cup shredded red cabbage
- 1 jalapeno pepper, thinly sliced
- 1-2 ripe tomatoes, diced
- 1/2 cup chopped cilantro
- lime wedges, to garnish
- pickled onions , to garnish
Instructions
Stovetop Instructions
- Shred the mushrooms with a fork and set aside.
- Heat a large pot over medium heat and add the oil. Once the oil is hot, add the onions, garlic, and jalapeño pepper. Sauté the mixture for 4-6 minutes, or until the onions are soft.
- Add the mushrooms, oregano, cumin, sea salt, and pepper to the onion mixture. Stir well.
- Add the orange juice, lime juice, and soy sauce to the vegetables and stir again.
- Bring the mixture to a simmer on medium-low heat. Cover the pot and simmer for about 30 minutes or until the mushrooms are tender and the liquid has reduced.
- Preheat the broiler to 500°F. Line a large rimmed baking sheet with parchment paper.
- When the mushrooms have finished simmering, use a fork to remove them from the pot, straining them from the accumulated liquid. Place the mushrooms on the prepared baking sheet.
- Broil the mushrooms for about 15 minutes, or until the mushrooms are crispy and browned.
Instant Pot Instructions
- Shred the mushrooms with a fork, then set aside.
- Turn the Instant Pot to the sauté setting and add the oil. Heat the oil for 3 minutes and then add the onions, garlic, and jalapeño pepper. Sauté for 4-6 minutes or until onions are soft.
- Add the mushrooms, oregano, cumin, sea salt, and pepper to the onion mixture. Stir well.
- Add the orange juice, lime juice, and soy sauce to the vegetables and stir again.
- Cancel the sauté setting and lock on the Instant Pot lid.
- Pressure cook the vegetables for 5 minutes. Naturally release the pressure at the end of the cooking time.
- Preheat the broiler to 500°F. Line a large-rimmed baking sheet with parchment paper.
- When the pressure has released from the Instant Pot, use a fork to remove the mushrooms from the pot, straining them from the accumulated liquid. Place the mushrooms on the prepared baking sheet.
- Broil the mushrooms for about 15 minutes, or until the mushrooms are crispy and browned.
Fill the tacos
- Warm the tortillas over a stovetop flame, in the microwave wrapped in a damp paper towel, or in the oven wrapped in aluminum foil.
- Top the tortillas with avocado, shredded red cabbage, jalapeño pepper, tomatoes, pickled onions, and cilantro. Squeeze with fresh lime juice and serve!
Notes
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 4-5 days. For best results, store the oyster mushroom carnitas separately from the tortillas to prevent them from getting soggy. Leftover toppings do not keep well, so if you plan on having leftovers only prepare the amount of toppings you anticipate consuming fresh.
- Freezing: Cool the carnitas and its extra juices to room temperature before moving to a freezer-safe container and freezing it for up to 3 months. Defrost in the refrigerator overnight.
- Reheating: For best results, reheat the king oyster mushroom carnitas under the broiler for 5-10 minutes, or until heated through and crisp. Toast tortillas to serve and top with freshly prepared toppings.
- Remove the mushroom liquid before broiling. The mushrooms will express moisture as they broil, so scoop the mushrooms from the cooking liquid with a fork or a slotted spoon to reduce added moisture and prevent the carnitas from being soggy.
- Keep an eye on the mushrooms as they broil. Broilers can heat at varying strengths and have hot spots, so keep an eye on the vegetables as they roast. I recommend checking them every few minutes. Remove them from the oven as soon as they are crispy and golden brown.
Very tasty recipe! Love the pickled onions and meaty texture of the mushrooms. Only downside is the price of the mushrooms. King Trumpets are $20 per lb.
Are regular oyster mushrooms better priced for you? They can be pulled into shreds as well!
What’s the recipe for pickled onions?
I tried the tacos last night with my family. Everyone enjoyed it and the little spice. Thank you