These Crispy Mushroom Tacos are a plant-based twist on a classic favorite, featuring tender oyster mushrooms coated in a flavorful batter and pan-fried to golden perfection. Topped with a fresh mix of red onions, cilantro, and tomatoes, and drizzled with a creamy, smoky Chipotle Ranch Sauce. Perfectly nestled in soft, fresh tortillas, these tacos are as satisfying as they are simple to make. Whether for a quick dinner or a weekend treat, this recipe is sure to impress!
Ingredients
For the Mushrooms
2 cups Oyster Mushrooms (torn into strips)
1 cup All-Purpose Flour (or gluten-free flour)
1/2 cup Cornstarch
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Smoked Paprika
1/2 tsp Ground Cumin
1 tsp Salt
1/2 tsp Black Pepper
3/4 cup Plant-Based Milk (unsweetened)
1/4 cup Water
Oil for frying (vegetable, coconut or avocado oil)
For the Tacos
8 Small Tortillas
1 cup Cherry Tomatoes (diced)
1/2 cup Red Onion (thinly sliced)
Fresh Cilantro (for garnish)
Lime Wedges (for serving)
Instructions
In a mixing bowl, combine the flour, cornstarch, garlic powder, smoked paprika, chili powder, cumin, salt, and black pepper. Gradually whisk in the plant-based milk and
water to form a smooth batter.
Dip each piece of oyster mushroom into the batter, ensuring it’s fully coated.
Heat about 1/2 inch of oil in a skillet over medium heat.
Once the oil is hot, carefully place the coated mushrooms into the pan.
Fry for 2-3 minutes per side, or until golden brown and crispy.
Transfer to a plate lined with paper towels to drain excess oil.
Warm the tortillas on a skillet or over a flame.
Add crispy mushrooms, diced tomatoes, and sliced red onions to each tortilla.
Drizzle with chipotle ranch sauce, garnish with cilantro, and serve with lime wedges.
Vegan Chipotle Dressing
Ingredients
1/2 cup Vegan Mayonnaise
1-2 Chipotle Peppers in Adobo Sauce (adjust based on your spice preference)
1 Tablespoon Adobo Sauce (from the chipotle can)
1 Tablespoon Fresh Lime Juice
1 tsp Garlic Powder
1 tsp Smoked Paprika
1/4 tsp Salt (or to taste)
1-2 Tablespoons Water (optional, to thin the dressing if needed)
Instructions
In a blender or food processor, combine the vegan mayo, chipotle peppers, adobo sauce, lime juice, garlic powder, smoked paprika, and salt. Blend until smooth.
If you want a thinner dressing, add 1-2 tablespoons of water and blend again.
Adjust the salt, lime juice, or spice level to your liking.
Use immediately as a dressing, dip, or spread, or refrigerate for up to 1 week.
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