Vegetarian mushroom tacos

4

servings

0.3

hours

Easy

Keto-friendly

Vegan

Vegetarian

Mouthwatering lettuce, tomato, and savory mushrooms in a soft shell taco

Ingredients

1 tablespoon olive oil
1 medium onion, diced
1 pound of oyster mushrooms, sliced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
8 small soft-shell flour tortillas
1 cup shredded lettuce
1 cup diced tomato
1/2 cup shredded cheese (such as cheddar or Monterey Jack)
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
Sour cream or yogurt (optional)

Instructions

Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it is soft and translucent, about 5 minutes.
Add the mushrooms to the skillet and cook until they are tender, about 5-7 minutes.
Stir in the chili powder, cumin, paprika, and salt. Cook for an additional minute, until the spices are fragrant.
Heat the tortillas according to package instructions.
To assemble the tacos, place a spoonful of the mushroom mixture onto each tortilla. Top with lettuce, tomato, cheese, red onion, cilantro, and a dollop of sour cream or yogurt (if using).
Fold the tortillas in half and serve hot. Enjoy!

Notes

Any kind of oyster mushroom can work, but I prefer a mix of yellow, pink, and pearl oysters for this recipe. Maitake or Shitake can also work. This recipe can also be vegan without the sour creme and cheese.