gluten-freevegetarian

Corn and Pulled Mushroom Vegetarian Tacos

These vegetarian tacos are loaded with adobo-spiced pulled mushrooms (which have the same texture and taste as pulled pork) and a fresh corn ceviche that adds sweet crunch. Best vegetarian taco recipe of all time? Quite possibly.

These vegetarian tacos are loaded with adobo-spiced pulled mushrooms (which have the same texture and taste as pulled pork) and a fresh corn ceviche that adds sweet crunch. Best vegetarian taco recipe of all time? Quite possibly.

You all know how I’ve been *obsessed* with pulled “pork” mushrooms for a few weeks now, right? Well I’m coming at ya again with yet another way to use this magic stuff. Because it’s just so perfect on everything and I’m on a mission to prove it to you. So today, we taco.

These vegetarian tacos are loaded with adobo-spiced pulled mushrooms (which have the same texture and taste as pulled pork) and a fresh corn ceviche that adds sweet crunch. Best vegetarian taco recipe of all time? Quite possibly.

The classic BBQ pulled mushroom we made a while back has you bake your shredded mushrooms until crisp before tossing with BBQ sauce. We’re changing it up a bit today, dressing our shrooms with a spoonful of chipotle in adobo sauce to give that perfect hint of heat.

These vegetarian tacos are loaded with adobo-spiced pulled mushrooms (which have the same texture and taste as pulled pork) and a fresh corn ceviche that adds sweet crunch. Best vegetarian taco recipe of all time? Quite possibly.

Then there’s the corn ceviche. Rather than cooking the corn, we’re going to leave it fresh and crunchy to add some contrast to our soon-to-be best ever vegetarian tacos. We’re taking a note of inspiration from Sprouted Kitchen, who’s herby fresh corn ceviche inspired the simple topping for these tacos. Ready for the best vegetarian tacos of your life?

These vegetarian tacos are loaded with adobo-spiced pulled mushrooms (which have the same texture and taste as pulled pork) and a fresh corn ceviche that adds sweet crunch. Best vegetarian taco recipe of all time? Quite possibly.These vegetarian tacos are loaded with adobo-spiced pulled mushrooms (which have the same texture and taste as pulled pork) and a fresh corn ceviche that adds sweet crunch. Best vegetarian taco recipe of all time? Quite possibly.These vegetarian tacos are loaded with adobo-spiced pulled mushrooms (which have the same texture and taste as pulled pork) and a fresh corn ceviche that adds sweet crunch. Best vegetarian taco recipe of all time? Quite possibly.

Corn and Pulled Mushroom Vegetarian Tacos

These vegetarian tacos are loaded with adobo-spiced pulled mushrooms (which have the same texture and taste as pulled pork) and a fresh corn ceviche that adds sweet crunch.
Course Main Dishes, Sandwiches and Wraps
Keyword vegetarian tacos
Diet Gluten-Free, Vegetarian
Occasion 4th of July, Birthdays, Cinco de Mayo, Game Day
Time 30 minutes or less, 45 minutes or less
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 tacos
Calories 250 kcal
Author Live Eat Learn

Ingredients

Pulled Mushroom Filling

  • 4 king oyster mushrooms*
  • 2 Tbsp olive oil 30 mL
  • 1 tsp smoked paprika
  • 1/4 tsp each salt, cayenne pepper, cumin
  • 2 cloves garlic minced
  • 1 Tbsp adobo sauce from a jar of chipotle peppers 15 g

Corn Salad

  • 2 ears fresh corn
  • 1/4 cup chopped cilantro or parsley 20 g
  • 1/4 cup finely chopped red onion 40 g
  • 1 medium jalapeno finely chopped
  • 1 lime juice + zest
  • 1 Tbsp olive oil 15 mL

To Serve

  • 3 to 4 radishes thinly sliced
  • 1/2 cup crumbled feta cheese 60 g
  • 1 avocado sliced
  • 6 to 8 tortillas

Instructions

  1. Shred Mushrooms: Preheat oven to 400 degrees F (204 C). Clean mushrooms with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.
  2. Bake: Drizzle mushrooms with oil, spices, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges. Stir in the adobo to evenly coat.
  3. Corn Salad: Meanwhile, cut corn from the cob and toss to combine with all Corn Salad ingredients. Set aside to marinate.
  4. Assemble: Spoon warm pulled mushroom, corn salad, radishes, feta, and avocado onto tortillas and serve.

Notes

*You can use regular oyster mushrooms if you can’t find king oysters, though you will need many more (about 3 heaping cups). Button or champignon mushrooms don't work well in this recipe.

Nutrition Facts
Corn and Pulled Mushroom Vegetarian Tacos
Amount Per Serving (1 taco)
Calories 250 Calories from Fat 140
% Daily Value*
Total Fat 15.5g 24%
Saturated Fat 3.7g 19%
Cholesterol 11mg 4%
Sodium 341mg 14%
Potassium 342mg 10%
Total Carbohydrates 25.8g 9%
Dietary Fiber 5.5g 22%
Sugars 3.6g
Protein 5.3g 11%
Calcium 7%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks so much for dropping by and for making easy recipes like these vegetarian tacos possible! Be sure to snap a photo and tag #liveeatlearn if you give it a go.

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