These vegetarian tacos are loaded with adobo-spiced pulled mushrooms (which have the same texture and taste as pulled pork) and a fresh corn ceviche that adds sweet crunch. Best vegetarian taco recipe of all time? Quite possibly.
You all know how I’ve been *obsessed* with pulled “pork” mushrooms for a few weeks now, right? Well I’m coming at ya again with yet another way to use this magic stuff. Because it’s just so perfect on everything and I’m on a mission to prove it to you. So today, we taco.
The classic BBQ pulled mushroom we made a while back has you bake your shredded mushrooms until crisp before tossing with BBQ sauce. We’re changing it up a bit today, dressing our shrooms with a spoonful of chipotle in adobo sauce to give that perfect hint of heat. 
Then there’s the corn ceviche. Rather than cooking the corn, we’re going to leave it fresh and crunchy to add some contrast to our soon-to-be best ever vegetarian tacos. We’re taking a note of inspiration from Sprouted Kitchen, who’s herby fresh corn ceviche inspired the simple topping for these tacos. Ready for the best vegetarian tacos of your life?
Print
Pulled Mushroom Tacos
- Total Time: 35 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Hearty vegetarian tacos with adobo-spiced mushrooms and a vibrant corn and cilantro salad. A fun, flavorful weeknight meal.
Ingredients
- 4 king oyster mushrooms
- 3 tsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp cayenne
- 1/2 tsp cumin
- 2 cloves garlic (minced)
- 1 tsp adobo sauce (from jar of chipotle peppers)
- 2 fresh corn
- 1 cups (237 ml) chopped cilantro
- 1/4 cups (59 ml) red onion (finely chopped)
- 1 jalapeño (finely chopped)
- 1 lime ((juice, zest))
- 3 radishes (finely sliced)
- 1/2 cups (118 ml) crumbled cotija cheese
- 1 avocado (sliced)
- 6 tortillas
Instructions
- Preheat oven to 400°F (204°C).
- Clean mushrooms with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.
- Drizzle mushrooms with oil, spices, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges. Stir in the adobo to evenly coat.
- Cut corn from the cob and toss to combine with all Corn Salad ingredients. Set aside to marinate.
- Spoon warm pulled mushroom, corn salad, radishes, feta, and avocado onto tortillas and serve.
Notes
- For deeper flavor, marinate the mushrooms in the oil and spices for 30 minutes before baking.
- If you don’t have cotija cheese, feta or queso fresco are excellent substitutes.
- To make this recipe ahead, prepare the mushroom and corn salad components separately and store them in airtight containers in the refrigerator for up to 2 days. Assemble tacos just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 10
Frequently Asked Questions
What type of mushrooms work best for the pulled mushroom filling?
Portobello or shiitake mushrooms are ideal for achieving a meaty texture when shredded and pulled.
How can I enhance the flavor of the corn ceviche?
You can toss in some chopped cilantro, diced red onion, or a squeeze of lime juice for added freshness and flavor.
Can I use a different type of sauce instead of chipotle in adobo for the mushrooms?
Yes, you can experiment with barbecue sauce or a smoky salsa for a different flavor profile, but the chipotle in adobo gives a unique heat and depth.
