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A hand putting onions and cilantro on mushroom tacos
Kate Ramos

Vegan Oyster Mushroom Tacos {Vegan Carnitas}

If you’re searching for the ultimate vegan oyster mushroom tacos, you’ve landed in the right kitchen. These tacos are my go-to for a plant-based taco night that doesn’t sacrifice that crave-worthy, meaty texture—thanks to oyster mushrooms transformed into vegan carnitas, all wrapped up in warm tortillas and topped with fresh cilantro and white onion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: tacos
Cuisine: Mexican
Calories: 388
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Equipment

Method
 

  1. Using your hands, tear 2 pounds oyster mushrooms into strips and place into a large bowl.
  2. Combine 1/2 cup cornstarch, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon ancho chili powder, 1 teaspoon ground cumin, 1 teaspoon kosher salt, and 1/2 teaspoon ground cinnamon in a separate medium bowl. Whisk until well combined.
  3. Toss the mushrooms with the cornstarch mixture until well coated.
  4. Mix together the 1/4 cup orange juice, 1 tablespoon lime juice, 1 clove minced garlic, 1/2 teaspoon dried oregano, and 1/4 teaspoon ground black pepper in a separate medium bowl.
  5. Warm the tortillas, mince the onions and the cilantro, and prep any other garnishes. Keep the tortillas warm in a tortilla warmer or wrapped in a clean kitchen towel.
  6. Fry the mushrooms in batches, heat 1/4 cup of avocado oil in a large frying pan over medium-high heat. Once the oil is hot add just enough mushrooms to cover the bottom of the pan, but not crowd. Cook, letting them brown nicely on the bottom before turning. Continue cooking until they are browned and crispy on all sides, about 5-6 minutes.
  7. Transfer to a large bowl and repeat with another batch of mushrooms. I used a 14-inch frying pan and cooked the mushrooms in three batches.
  8. Once all the mushrooms are fried, return all of them to the frying pan and place of medium-high heat. Add the orange juice mixture and toss to coat.
  9. Tuck into warm corn tortillas and top with minced onion and cilantro. Serve immediately so they don't lose thier crispiness.

Nutrition

Serving: 1gCalories: 388kcalCarbohydrates: 4gFat: 42gSaturated Fat: 3gPolyunsaturated Fat: 37gSodium: 17mgSugar: 3g

Notes

    1. Spice Level: Ancho chili powder is mild and smoky—if you want more heat, add a pinch of cayenne or use hot chili powder.
    2. Garnish Ideas: Classic toppings are white onion, cilantro, and salsa, but try pickled red onions, sliced radishes, or a drizzle of vegan crema for extra flair.
    3. Mushroom Prep: Avoid rinsing mushrooms—just wipe clean with a damp towel to prevent sogginess.
    4. Tortilla Tip: Warm tortillas directly over a gas flame or in a hot, dry skillet for the best flavor and flexibility. Wrap in a towel to keep steamy.

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