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Mushroom Carnitas Tacos

Name: Mushroom Carnitas Tacos
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 large king oyster mushrooms; ½ white onion (thinly sliced); 1½ tbsp tomato paste; 1 tbsp maple syrup; 2 tbsp coconut aminos; 1 tbsp sriracha; 1 tbsp vegan Worcestershire powder; 1 tbsp chili powder; 1 tsp garlic powder; 1 tsp dried mexican oregano; 1 tsp ground cumin; ½ tsp onion powder; 15 oz canned black beans (drained); salt and pepper (to taste); 12 6" corn tortillas; ½ cup pineapple (chopped); 1 small jalapeno (finely chopped); ¼ cup cilantro (finely chopped); ¼ avocado (chopped); ¼ white onion (finely chopped); ½ lime (juiced); ¼ tsp sea salt

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Here’s a plant based take on this classic Mexican dish! These Mushroom Carnitas Tacos are everything you love about traditional carnitas but they’re totally plant powered. The shredded king oyster mushrooms have been seasoned to perfection, and topped with a zesty pineapple salsa for a fun and flavorful, sweet and savory combination! With vegan, gluten free, and oil free ingredients, these tacos are a healthy option for any meal - whether it’s Taco Tuesday or Fiesta Friday!

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Vegan Carnitas with Mushrooms

Introducing my latest recipe: Mushroom Carnitas Tacos! These carnitas are a delicious plant powered twist on a classic Mexican recipe, featuring shredded king oyster mushrooms in place of traditional pork. The mushrooms are seasoned and cooked to tender perfection and topped with a zesty pineapple salsa, offering a fun and flavorful combination that’s sure to impress. Perfectly vegan, totally gluten free, and oil free, these tacos are a fresh and healthy option for any meal. I promise you, this mushroom carnitas recipe is going to blow your mind and you’ll see just how versatile vegetables can be! And we’re not stopping at tacos – Keep reading to find out all the ways you can utilize the mushroom carnitas filling.

Shredded Mushroom Carnitas Ingredients

King Oyster Mushrooms: You could try this recipe with any mushroom you like, but the King Oyster Mushrooms are best for their meaty texture and ability to absorb flavors well. They shred beautifully, mimicking the texture of pulled pork, making them an ideal plant-based substitute for traditional carnitas. These mushrooms also provide a good source of fiber and antioxidants.
White Onion: Thinly sliced to add sweetness and depth of flavor to the carnitas when sauteed with the mushrooms. Onions contribute to the overall flavor of this recipe by enhancing the savory elements of the king oyster mushrooms.
Tomato Paste: Adds richness and a slight tang to the mushroom mixture. It helps to create a deep, savory base for the carnitas, giving the mushrooms a more robust and satisfying flavor.
Maple Syrup: Balances the seasoning for the mushrooms by adding a touch of sweetness. This natural sweetener complements the spices and keeps things refined sugar free.
Coconut Aminos: A soy-free alternative to soy sauce that adds umami notes and helps keep the recipe gluten free. Coconut aminos provide a slightly sweet and salty taste while staying low in sodium.
Sriracha: The kick the carnitas needs! This popular chili sauce adds heat and a touch of garlic flavor for a bit of a bite. Adjust the amount to suit your heat preference.
Vegan Worcestershire Powder: Adds a complex, savoriness that enhances the overall taste. Using a vegan Worcestershire powder offers the same depth as the traditional sauce without the use of anchovies!
Chili Powder, Garlic Powder, Onion Powder, Dried Mexican Oregano, Ground Cumin: These spices create a rich and flavorful base for the mushrooms. They mimic the traditional spices used in carnitas, infusing the dish with warmth, depth, and a touch of smokiness, which are essential for achieving the authentic carnitas flavor.
Black Beans: Drained and seasoned, they add protein and a hearty texture to the tacos. Black beans are rich in fiber, and protein, and are often used in Mexican cuisine.
Corn Tortillas: Traditional and gluten free, perfect for serving the carnitas! Corn tortillas provide a slightly sweet and earthy flavor that provides a neutral base for the mushroom carnitas. They are more authentic to Mexican cuisine and are naturally gluten free.
Pineapple Salsa: A mix of chopped pineapple, jalapeno, cilantro, avocado, white onion, lime juice, and sea salt for a fresh and tangy topping. The salsa adds a refreshing and bright contrast to the carnitas. The sweetness of the pineapple balances the spiciness of the jalapeno and the creaminess of the avocado providing a luxious texture.

What Are Carnitas?

Carnitas are a popular street food in Mexico. Traditionally it’s made from pork that has been slow cooked on a spigot. Carnitas translates to “little meats.” The process to make these popular tacos takes hours of slow cooking pork until it’s incredibly tender and juicy, then frying or roasting it at a high temperature on a grill to achieve a crispy exterior. This dual-cooking method creates a delectable contrast between the tender interior and the crispy edges, making carnitas a beloved choice for tacos, burritos, and other Mexican-inspired dishes.

In this vegan version, we use king oyster mushrooms to replicate the pork and speed up the cooking process! This entire recipe is ready in just 30 minutes. King oyster mushrooms are ideal because of their meaty texture and ability to absorb flavors well. When shredded and seasoned properly, they mimic the succulent, pull-apart quality of pork carnitas. This plant based approach not only offers a delicious alternative for vegans and vegetarians but also provides a healthier and cruelty free option that doesn’t compromise on taste or texture.

How to Make Mushroom Carnitas Tacos

If you’ve eaten or made traditional carnitas before you will be amazed at how quickly this recipe comes together! With just a few steps you’ve got yourself the most delicious vegan carnitas tacos ever!

Shred the Mushrooms

Start by prepping your mushrooms. This step is crucial for achieving the best flavor and texture! Use a fork to shred the king oyster mushrooms by dragging the fork along the length of the mushroom. This will create a texture similar to pulled meat.

Sauté the Mushrooms and Onion

Preheat a cast iron skillet over medium heat and add the onion. Optional to add a splash of cooking oil if desired and then sauté for 2-3 minutes. Once tender and fragrant add in the shredded mushrooms and cook for 8-10 minutes. Increase the heat and deglaze the pan as needed with a splash of water or broth. The mushrooms should release liquid and once it has evaporated, the edges should begin to get a little charred.

Add in the tomato paste, maple syrup, coconut aminos, and sriracha, followed by all of the seasonings and reduce the heat. Stir every minute or two for about 5-10 minutes, until the mixture is caramelized and meaty. Season to taste with salt and pepper.

Warm the Beans and Prepare the Salsa

While the mushrooms are cooking, warm the black beans in a small saucepan and season as desired; I like to add a pinch of salt and cumin. Prepare the pineapple salsa by combining all the ingredients in a bowl (pineapple, jalapeno, cilantro, avocado, white onion, lime juice, and sea salt).

Warm the Tortillas and Serve

Warm each tortilla over a gas burner for 5-10 seconds per side until charred, or in a small skillet until warm. Assemble the tacos by filling each tortilla with the mushroom carnitas mixture, black beans, and top with pineapple salsa. Enjoy!

FAQ & Tips for Making Awesome Mushroom Carnitas Tacos

What Mushroom Should I Use? King oyster mushrooms are the best choice for this recipe due to their meaty texture and ability to shred like pulled pork. If you can’t find king oyster mushrooms, you can also use oyster mushrooms, portobello mushrooms, or jackfruit but the texture will be slightly different.
Can I Make This Recipe Ahead of Time? Yes, you can prepare the mushroom mixture and salsa ahead of time and store them in the fridge for up to 3 days. Assemble the taco whenever you’re ready to eat.
How Do I Prevent Mushrooms from Becoming Mushy? Make sure to cook them over medium-high heat until all the liquid has evaporated and the edges are slightly charred. Anything before that will not reach its maximum deliciousness!

Ways To Serve Carnitas

These mushroom carnitas are incredibly versatile and can be used in several ways. Here are some delicious serving suggestions:

Tacos: The classic way to enjoy carnitas is in the form of a taco! All you have to do is follow this recipe or dress your taco with whatever ingredients you desire.
Salads: For a lighter option or to finish up the carnitas leftovers you could serve it over a bed of mixed greens to make a delicious salad.
Lettuce Wraps: If you’re looking for a low-carb alternative, wrap the mushroom carnitas in large lettuce leaves. Something like these bang bang lettuce wraps!
Nachos: For a fun and super sharable option you can layer the carnitas over a bed of tortilla chips. Top with vegan cheese, black beans, jalapenos and diced tomatoes. Bake until the cheese is melted and bubbly, then garnish with green onions and a dollop of the world’s best guacamole!

Other Amazing Taco Recipes to Try!

If you liked this recipe don’t forget to leave a comment, rate and share it with a friend! You can also check out these deliciously easy taco recipes

Vegan Bean Tacos

Butternut Squash Black Bean Tacos

Chipotle BBQ Jackfruit Tacos

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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vegan carnitas tacos topped with black beans, avocado and cilantro in a corn tortilla

Jackie Akerberg