Crispy Mushroom Tacos Al Pastor
Meaty mushrooms can replace pork to make delicious tacos. Use any mushrooms you like or create your own mix. Be sure to get started in time to let the Pickled Red Onions marinate, and cook the mushrooms until brown and crispy for the best texture.
Easy
Ingredients
Cilantro Lime Avocado Sauce (Makes 1½ cups.)
- 1 cup cilantro leaves
- 1 avocado, peeled and pitted
- ½ cup sour cream (or Mexican crema)
- 3 tablespoons salsa verde
- 1 tablespoon lime juice
- ¼ teaspoon fine salt
- 1 pinch cayenne pepper
Pickled Red Onions
- ½ red onion, thinly sliced
- ½ cup red wine vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon coarse or kosher salt
Tacos
- 4 tablespoons oil, divided + extra to cook tortillas
- 18 ounces assorted mushrooms such as shitake, oyster or trumpet mushrooms, sliced
- 1 (1 ounce) package Carroll Shelby’s Al Pastor Taco Seasoning
- 1/4 cup water + extra if needed
- 6-8 flour tortillas
- 2 cups quesadilla cheese (queso Oaxaca) or Monterey jack cheese
Directions
- Make the sauce: In a blender, puree the cilantro, avocado, sour cream, salsa verde, lime juice, salt and cayenne pepper until smooth. (Can be made ahead and stored in a resealable container for up to 3 days.)
- Make the pickled red onions: Place the red onion in a resealable glass jar or container. Combine the vinegar, sugar, salt in a small saucepan and bring to a boil, stirring to dissolve the salt and sugar. Remove from heat. Pour over the onions, cover and let stand for 30 minutes before using. (Can be stored for up to 1 month in the refrigerator.)
- Heat a large skillet over medium-high heat. When hot, add 2 tablespoons of the olive oil and ⅓ of the mushrooms. Cook the mushrooms, without stirring, for about 2 minutes; flip them with a spatula and cook the other side until they are golden brown and crispy. (Do not overcrowd the pan or the mushrooms will not crisp.) Remove and place on a paper towel lined baking sheet and repeat with remaining mushrooms in 2 more batches.
- When the final batch of mushrooms is in the pan, cook them until crispy; add the Al Pastor Taco Seasoning and the water to the pan and stir to combine with the mushrooms. Add a little more water if needed, to create some liquid. Return all of the cooked mushrooms to the pan and toss to coat them in the liquid.
- Lay out 4 tortillas on a clean surface and top with ¼ cup cheese and ½ cup mushrooms; fold the tortillas in half. Repeat with the remaining tortillas, cheese and mushrooms.
- Heat a griddle or large skillet over medium heat and brush with 1 tablespoon oil. Place 2 or 3 of the folded tacos onto the griddle and cook until golden brown and crispy, about 2 minutes. Flip and cook the other side for 1-2 minutes. Repeat with the remaining tortillas; transfer to a clean platter.
- Serve the tacos with the cilantro lime avocado sauce and pickled red onions.
