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Pulled Mushroom Tacos

  • Total Time: 40 minutes
  • Yield: 6 servings 1x


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.


  • 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 cup chopped cilantro
  • 1/4 cup red onion (finely chopped)
  • 1 jalapeño (finely chopped)
  • 1 lime ((juice, zest))
  • 3 radishes (finely sliced)
  • 1/2 cup crumbled cotija cheese
  • 1 avocado (sliced)
  • 6 tortillas


  1. Shred Mushrooms: Preheat oven to 400 degrees 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.
  2. Bake: 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.
  3. Corn Salad: Meanwhile, cut corn from the cob and toss to combine with all Corn Salad ingredients. Set aside to marinate.
  4. Assemble: Spoon warm pulled mushroom, corn salad, radishes, feta, and avocado onto tortillas and serve.


*You can use regular oyster mushrooms if you can’t find king oysters, though you will need many more (about 3 heaping cups). Button or champignon mushrooms don’t work well in this recipe.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Tacos
  • Cuisine: Mexican inpisred


  • Calories: 250

Keywords: adobo, mushrooms, taco

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