I always HATED mushrooms. I’d pick them off of everything — they tasted like dirt and the texture reminded me of worms. Gross! My parents eat them, my friends don’t mind them, and Lui actively loves them. Since I live with Lui, and do majority of the cooking, I have slowly started incorporating very finely chopped mushrooms into our meals. It wasn’t until the last few months that I’ve accepted my new reality.
I started trying mushroom calamari (bomb!!!) at restaurants, and even a “chicken fried oyster mushroom steak” (also bomb!!!) Now, when we get groceries, a couple packages of baby bellas make their way into our fridge. I learned that my hatred for the fungus came from the lack of seasoning and half-hearted sautéing that came with the meals we’d eat. But with the perfect blend of flavors and dynamic textures, mushrooms have become one of my favorite meaty substitutes. They’re more affordable than the frozen vegan meat alternatives, healthier and less processed, and extremely adaptable to each meal.
These tacos were born out of our authentic carne asada taco cravings, and we haven’t looked back. The mushies get nice and caramelized and crispy, while retaining a lot of added flavor, which is perfect for this recipe. Even if you’re normally a shroom hater like I was, I recommend giving this a shot. And who knows? Maybe you’ll change your tune.
Vegan Mushroom “Asada” Tacos Recipe
Vegan Mushroom “Asada” Tacos
- 4 small tortillas
- 8 oz whole mushrooms
- ¼ onion chopped
- 4-6 garlic cloves minced
- 1 bell pepper
- 1 jalapeño deseeded
- ¼ cup corn fresh or frozen
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- spice mix*
- vegan sour cream
- lime juice
- Prep the vegetables: chop up the garlic, onion, mushrooms, bell pepper, and jalapeño
- In a small ungreased pan, fry the tortillas on medium high heat (they can be left while you start the next step — just don't forget them!)
- In a separate oiled pan on medium heat, add the garlic, onion, and bell pepper
- Add salt, pepper, and paprika & mix thoroughly
- Once the onion and bell pepper are softened, transfer to a bowl and put aside
- Add a little bit more oil to the pan and add the jalapeño and mushrooms
- Let the jalapeño and mushrooms brown slightly before adding the spice mix
- Once the spices are mixed in, let the mushrooms brown on one side for about 1 minute
- Mix the mushrooms and brown the other side
- While the mushrooms are crisping up, evenly add the onion and bell pepper mixture (fajitas) to each tortilla
- The mushrooms should be browned and slightly crispy, so they can be added on top of the fajitas
- Add corn to the pan and let sauté for 1-2 minutes
- Top the tacos with corn and any optional toppings like vegan sour cream, cilantro, and lime juice
- I like baby bella mushrooms in my basic recipes, but use any sturdy neutral mushroom. I wouldn’t recommend shiitake, oyster, or large portobellas for this specific recipe.
- For the spice mix, those are the spices I like to get a savory taco meat flavor, but if you have other preferences, try that out!
- I’m sorry I didn’t write measurements for these (I usually just wing it), but I think starting off with 1 tsp to 1.5 tsp of each is safe!
- Instead of jalapeño, Anaheim chili peppers are good. Or maybe poblanos
- This is my first time buying a vegan sour cream! I got the Good Karma brand, and before I started eating vegan, I LOVED sour cream. I recommend this one — it was indeed sour, but it had a really nice texture.
- Make sure to wait until the mushrooms are browned slightly before adding the seasonings — you don’t want to purge the moisture from the mushrooms all at once because they won’t crisp up!