Mushroom Carnitas Tacos
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!
Servings 4 servings
Calories 348kcal
Equipment
- stove
Ingredients
Taco 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
Pineapple Salsa Ingredients
- 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
Instructions
- Use a fork to shred the mushrooms. The texture should look similar to pulled meat.
- Preheat a cast iron skillet over medium heat and add the onion. Optional to add a splash of cooking oil if desired. Sauté for 2-3 minutes until tender and fragrant. Add in the mushrooms and cook for 8-10 minutes, increasing the heat and deglazing 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. Reduce heat back to medium and stir ever minute or two for about 5-10 minutes, until the mixture is caramelized and meaty. Season to taste with salt and pepper.
- While mushrooms are cooking, warm the beans in a small saucepan and season as desired - I like to add a pinch of salt and cumin.
- Next prepare the salsa by combining all the ingredients in a bowl and warm each tortilla over a gas burner for 5-10 seconds per side, or in a small skillet until warm.
- Assemble the tacos by filling each tortilla with the carnitas mixture, black beans, and top with pineapple salsa. Enjoy!
Nutrition
Serving: 1serving | Calories: 348kcal | Carbohydrates: 68g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 929mg | Potassium: 755mg | Fiber: 15g | Sugar: 8g | Vitamin A: 851IU | Vitamin C: 26mg | Calcium: 142mg | Iron: 4mg
