These pulled mushroom tacos are a tasty twist for veggie lovers! The mushrooms are cooked until tender and seasoned with spices, wrapped in warm tortillas.
They’re fun to make and perfect for tacos night! I love piling on fresh toppings like avocado and salsa—it’s like a fiesta in your mouth! 🌮
Key Ingredients & Substitutions
Young Jackfruit: This is fantastic for a pulled texture. If you can’t find jackfruit, shredded oyster or shiitake mushrooms work great too! They mimic that meaty feel.
Chipotle in Adobo: Adds a smoky flavor. If it’s too spicy, try regular adobo sauce or a milder chili powder instead. I sometimes use smoked paprika if I want to tone it down!
Tomato Sauce: If you’re out, crushed tomatoes or even a bit of salsa can work in a pinch! Just watch the seasoning, as salsa can be tangy.
Tortillas: Corn tortillas are traditional and gluten-free. However, flour tortillas are also delicious and have a nice chew. Choose whichever you prefer!
How Do I Get the Perfect Texture for My Pulled Mushrooms?
Getting the right texture is key for these tacos. Here are some tips:
- Start by cooking the mushrooms (or jackfruit) in a hot skillet. This helps them brown nicely and enhances their flavor.
- Make sure to shred or tear the mushrooms into small pieces. This helps them absorb the sauce better, giving you that rich taste.
- Letting the mixture simmer is essential. It thickens the sauce and allows the flavors to meld. Stir occasionally for even cooking.
Don’t rush this process; the slow cooking means more flavor absorption and a yummy outcome!
How to Make Pulled Mushroom Tacos
Ingredients You’ll Need:
For the Filling:
- 2 cups young jackfruit (canned in water, drained and shredded) or 3 cups shredded oyster mushrooms (for pulled mushroom variation)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup tomato sauce or crushed tomatoes
- 2 tablespoons chipotle in adobo sauce, chopped (adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon soy sauce or tamari
- Salt and pepper to taste
- Juice of 1 lime
For the Tacos:
- Corn or flour tortillas, warmed
For Toppings (optional):
- Diced avocado
- Pickled red onions
- Fresh cilantro, chopped
- Lime wedges
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and an additional 20-25 minutes to cook. You’ll have delicious pulled mushroom tacos ready in under an hour! Perfect for a weeknight dinner or a casual gathering with friends.
Step-by-Step Instructions:
1. Sauté the Onions:
Heat the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until they’re soft and translucent, which should take about 4-5 minutes. This will give the tacos a great flavor base!
2. Add Garlic:
Once the onions are ready, stir in the minced garlic and cook for about 1 more minute until you can smell that delicious aroma filling your kitchen.
3. Cook the Mushrooms or Jackfruit:
Add your shredded mushrooms (or jackfruit) to the pan. Sauté for about 5-7 minutes, stirring often, until they are softened and starting to brown. This step is key for developing the flavor!
4. Mix in the Sauce:
Now, it’s time to add the flavor! Stir in the tomato sauce, chipotle in adobo, smoked paprika, cumin, chili powder, soy sauce, salt, and pepper. Mix everything together really well.
5. Simmer for Flavor:
Turn the heat down to low and let the mixture simmer for 15-20 minutes. Stir occasionally and let those flavors meld together until the mixture thickens and tastes fantastic. Don’t forget to taste and adjust the seasoning if necessary!
6. Finishing Touch:
Just before you finish cooking, squeeze in the lime juice for a zesty kick. Give it a good mix and then remove from heat.
7. Warm the Tortillas:
Warm the tortillas in a dry skillet for a few seconds on each side or you can microwave them. Soft, warm tortillas are the best for wrapping and enjoying your delicious filling!
8. Assemble the Tacos:
Take a tortilla and spoon the pulled mushroom mixture right onto the center. Don’t be shy; fill it up!
9. Add Toppings:
Top your tacos with diced avocado, pickled red onions, and a sprinkle of fresh cilantro. The more colors and textures, the better!
10. Serve and Enjoy:
Serve your tacos immediately with lime wedges on the side. Enjoy the smoky, savory flavors of your pulled mushroom tacos at your next meal!
Enjoy your delicious, hearty pulled mushroom tacos that will delight your taste buds and leave everyone wanting more! 🌮🌿
Can I Use Different Types of Mushrooms?
Absolutely! While oyster mushrooms work great for this recipe, you can also use shiitake, portobello, or even button mushrooms. Just make sure to adjust the cooking time if using larger mushrooms, as they may require a bit longer to soften.
Can I Prepare the Filling Ahead of Time?
Yes! The filling can be made a day in advance. Just store it in an airtight container in the fridge. When you’re ready to serve, simply reheat it on the stove over low heat until warmed through.
How do I Store Leftover Tacos?
Store any leftover filling in an airtight container in the fridge for up to 3 days. For best taste, it’s recommended to store the tortillas separately. Reheat the filling before assembling your tacos for fresh enjoyment!
Can I Make This Recipe Spicier?
If you like a little heat, feel free to add more chipotle in adobo or a splash of your favorite hot sauce. You can also sprinkle in some red pepper flakes or cayenne pepper when cooking for an extra kick!