Crispy Oyster Mushroom Tacos (The Best Vegan Taco Recipe)
If you are looking for a meatless taco alternative, you need to try this flavorful and delicious Oyster Mushroom Tacos recipe. These mushrooms are just the best vegan alternatives to meat strips (both beef and chicken). Fill up your tacos with salsa, avocado, pan-roasted corn, black beans and enjoy a Meatless Taco Tuesday!
Take your pearl oyster mushrooms. Cut the end of the stem off. Tear both cap and stem with your hand into shreds.
Take a bowl and make the marinade by mixing olive oil, taco seasoning mix, garlic powder, onion powder, salt, and black pepper.
Mix this marinade with the oyster mushrooms strips. Leave it for 5-10 minutes.
Take a skillet and heat it to high heat. Add the marinated oyster mushrooms in one layer (work in batches if you plan to make more servings).
Stir with a spatula and fry them until nice and crispy. It took us about 10-15 minutes tops. Add a dash of (1 tsp) olive oil if the oyster mushroom feels too dry.
Alternatively, you can bake them in the oven as we did in our Vegan Gyros recipe. Place parchment paper in a sheet pan. Spread the shredded oyster mushrooms preferably in one layer. Pre-heat oven to 425 Fahrenheit (220 degrees Celsius) and baked them for 40 minutes or until crispy on the edges. Watch how it progresses, and flip occasionally to make sure all sides are nicely baked and crispy.
Take a small tortilla and add sauteed mushrooms, pan-seared corn (we just sauteed them after the mushrooms in the skillet without seasoning), black beans, avocado slices, chunky salsa sauce, and dairy-free sour cream. More serving ideas in the Notes section.
You can make a DIY taco or taco bowl to match your taste with ingredients like: