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Shredded Not-Chicken Tacos Tacos 6 to 8 tacos Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

Are you craving tacos but don't want to eat chicken, beef, or pork? These shredded oyster mushroom tacos will have your friends believing they are made from chicken even though they are made with mushrooms. If you can't find king oyster mushrooms, trumpet mushrooms, or regular oyster mushrooms in your local grocery store, try looking in the nearest Asian market. You can also use sliced Shitake, Maitake or Beech mushrooms which you should be able to find in your local grocery store, or use whatever mushrooms you have available and slice them into thin strips. Any of the oyster mushroom varieties or maitake mushrooms will provide the best texture and flavor for this recipe. Prep Time 20 minutes Cook Time 10 minutes

Ingredients:

Shredded Not-Chicken (Mushrooms):

• 8 oz oyster mushrooms (King oyster, Trumpet, or regular oyster mushrooms)
• 1 Tablespoon canola oil (substitute 1/4 cup water)
• 1 Tablespoon Soy sauce or tamari
• 1 1/2 teaspoons Poultry seasoning Blend (See notes)
• 1/4 cup diced onion
• 2 whole garlic cloves, minced (about 2 teaspoons)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ancho or chipotle chile powder (optional)
• Salt and black pepper to taste
• 6-8 fresh corn tortillas

Optional Garnishes:

• 1 medium tomato, diced
• 1/2 cup chopped purple cabbage
• 1/4 cup chopped fresh cilantro
• Your favorite salsa (such as this Cilantro Lime Cream Sauce)
• 1/2 cup Your favorite hot sauce
• 1/2 cup black beans (optional)
• 1/2 cup diced pineapple (optional)
• 1/2 cup diced jicama (optional)

Special Equipment:

No special equipment is required.

 

Preparation Method:

NOTE:

I prefer fresh herbs, but I created this recipe using dried poultry seasoning for simplicity. If you want to use fresh herbs, or you do not have poultry seasoning, you can substitute the following:

2 fresh sage leaves finely chopped (or 1/2 teaspoon rubbed sage)
1/2 teaspoon chopped fresh rosemary (or dried rosemary)
1/2 teaspoon fresh thyme leaves (or dried thyme)
2 teaspoons fresh oregano (or 1 teaspoon dried oregano)

Preparation Method:

If using King Oyster or Trumpet mushrooms, use a fork to shred the mushrooms (see images below or watch the video). If using regular oyster mushrooms or other mushrooms, thinly slice the mushrooms.

Heat a large non-stick pan over medium-high heat and add the oil if using. Add the oyster mushrooms (and water if not using oil). Add the herbs and spices, along with the soy sauce and stir. Saute for 3 to 4 minutes, stirring or tossing occasionally. Add the onion and garlic and continue to saute for an additional 3 to 4 minutes, stirring occasionally.

Add salt and pepper to taste. Turn off the heat and let rest while heating the tortillas.

To heat the tortillas, heat a non-stick pan or griddle to medium-high heat. Breifly wet each tortilla under running water and place in the pan or on the griddle. Cook each tortilla for 1 to 2 minutes on each side, or until the tortilla starts to blister with dark brown spots.

Place the shredded mushrooms on the tortillas and top with shredded purple cabbage, warm black beans, cilantro, pineapple, diced jicama, or your favorite taco fillings. Top with your favorite salsa and enjoy.