Vegan chipotle mushroom tacos for those nights when you want something satisfying but aren’t starving. Full of flavor and texture with a jicama slaw on top.
For the Tacos:
1/3 cup olive oil
8 ounces Crimini mushrooms, sliced
8 ounces white button mushrooms, quartered
3 ounces Shiitake mushrooms, sliced
6 ounces Portobello mushrooms, cut into wedges
4 cloves garlic, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon ground chipotle chili powder (or more to taste)
Wild arugula, for garnish
Thinly sliced radishes, for garnish
Warm corn tortillas
ripe avocado, for garnish
For the Jicama Slaw:
1 medium jicama, peeled and julienned
1/4 red onion, thinly sliced
Juice of 1 lime
2 teaspoons olive oil
For the Tacos:
Heat oil in the largest frying pan you own over high heat. If all the mushrooms aren’t going to fit at once without crowding, make the mushrooms in batches, dividing the oil amount and mushroom amount equally.
Once the oil is very hot and shimmering, add mushrooms. Just enough that they cover the bottom of the pan, but aren’t crowded. Toss briefly to coat in oil then don’t touch.
Let cook 4-5 minutes, undisturbed until they are crisp and golden on the bottom. Stir in garlic and cook 5 minutes more, stirring occasionally until garlic is light brown.
Sprinkle with salt and chipotle chili powder and stir to combine.
Serve immediately in warm tortillas with jicama slaw and all the garnishes.
To Make the Jicama Slaw:
Combine all ingredients in a medium bowl. Taste and add more salt or lime juice as needed.
You can make the slaw up to 3 hours in advance.
Keywords: vegan mushrooms tacos