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Mushroom Taco with fried spiced mushrooms, coriander and fresh vegetables
Authentic Mexican Mushroom Taco with fried spiced mushrooms and fresh vegetables

Spicy mushroom tacos

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Mushrooms are the 'meat' of vegetarians: full of umami, and if fried well, their texture becomes meaty too. The key is not to steam the mushrooms in their own juice but to sear them so the edge becomes crispy and caramelised.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Wide frying pan

Instructions

1 ✓

Don't wash the mushrooms (as they soak it up), just wipe them, and slice.

Tip: Due to the spongy structure of mushrooms, soaking in water ruins their fry-ability.
2 ✓

Fry mushrooms in a single layer (in batches if needed) in plenty of oil over high heat. Don't salt yet!

Tip: If you salt now, they release juice. Frying (Maillard reaction) gives the taste.
3 ✓

When brown, add chopped onion and garlic, lower the heat. Season with cumin, paprika, chilli.

Tip: Toast the spices slightly in the oil to release their aroma (dissolving in fat).
4 ✓

Salt and pepper at the end.

Tip: You can salt freely now, the mushroom structure is 'sealed'.
5 ✓

Warm tortillas in a dry pan, fill with mushrooms, avocado, red onion and coriander. Squeeze lime over.

Tip: Cold tortilla breaks, warm is flexible.

Recipe FAQ

Why did the mushrooms get watery?
You put too many in the pan at once, or salted too early. Salt draws out water, overcrowding causes steaming.

Ingredients

  • 400 g Mushrooms (Chestnut or Portobello)
  • 30 ml Olive oil
  • 3 cloves Garlic
  • 1 pc Onion
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 0.5 tsp Chilli flakes
  • 1 tsp Salt
  • 10 pcs Corn tortillas
  • 1 pc Red onion
  • 1 bunch Fresh coriander
  • 1 pc Avocado
  • 2 pcs Limes