These mushroom tacos deliver a meaty, perfectly crispy filling that tastes like traditional carnitas—without the meat. Shredded king oyster mushrooms are seasoned, cooked, and roasted until golden and crisp. The result is a satisfying, plant-based taco that comes together in simple steps and makes a fantastic weeknight dinner for the whole family.
King oyster mushrooms are the secret here: their dense, shreddable texture turns tender and satisfying after a brief simmer, then crisp beautifully under the broiler. Bright citrus, warm cumin, and oregano give the mushrooms deep, carnitas-inspired flavor while soy sauce (or liquid aminos) adds savory umami. Finish the tacos with toasted tortillas, creamy avocado, crunchy cabbage, pickled onions, jalapeño, cilantro, and a squeeze of lime for layered texture and flavor.
This recipe works on the stovetop or in an Instant Pot and scales well for family meals or casual entertaining. Serve with chips and salsa, guacamole, or your favorite margarita for a memorable plant-based feast.
Ingredients
Key ingredients: king oyster (trumpet) mushrooms for a meaty texture; yellow onion and garlic for aromatics; jalapeño for warmth; dried oregano and ground cumin for savory depth; freshly squeezed orange and lime juice for bright, carnitas-like acidity; and soy sauce or liquid aminos for umami. Corn tortillas and toppings—avocado, shredded red cabbage, tomatoes, pickled onions, cilantro, and lime wedges—complete the tacos.
Pantry notes: Mexican oregano gives the most authentic flavor but Mediterranean oregano works in a pinch. Use fresh citrus whenever possible. For a soy-free or gluten-free version, substitute coconut aminos or tamari.
How to Make Mushroom Carnitas Tacos
Make the Mushroom Taco Filling
- Shred the mushrooms. Use a fork to pull the king oyster mushrooms into shreds and set them aside.
- Sauté aromatics. Heat avocado oil in a large skillet or the Instant Pot on sauté. Add diced onion, minced garlic, and minced jalapeño. Cook 4–6 minutes until the onions soften.
- Add mushrooms and spices. Stir in shredded mushrooms, dried oregano, ground cumin, salt, and black pepper.
- Stir in liquids. Add orange juice, lime juice, and soy sauce (or liquid aminos) and mix well.
- Simmer or pressure cook. On the stovetop, cover and simmer on low for about 30 minutes until mushrooms are tender and the liquid has reduced. In an Instant Pot, cancel sauté, lock the lid, and pressure cook for 5 minutes; naturally release pressure.
- Preheat the broiler. Set your broiler to 450–500°F while the mushrooms finish cooking.
- Drain and season. Taste and adjust salt if needed. Use a fork or slotted spoon to transfer the mushrooms off their cooking liquid to reduce sogginess.
- Broil to crisp. Spread mushrooms on a parchment-lined baking sheet and broil 12–15 minutes, watching closely, until edges are crispy and golden.
Fill the tacos
- Warm the tortillas. Toast over a gas flame, heat in the microwave wrapped in a damp paper towel, or warm wrapped in foil in the oven.
- Assemble and serve. Place about 1/3 cup of mushroom carnitas in each tortilla. Top with sliced avocado, shredded red cabbage, thinly sliced jalapeño, diced tomatoes, pickled onions, chopped cilantro, and a squeeze of lime. Serve immediately.
Recipe Pro-tips
- Remove excess cooking liquid before broiling. Scoop the mushrooms away from the juices to prevent soggy carnitas and allow faster crisping.
- Watch the broiler closely. Broilers vary and can have hot spots—check often and remove the mushrooms once they’re golden and crispy.
Storage Directions
- Refrigerate: Store cooled carnitas in an airtight container for 4–5 days. Keep tortillas and toppings separate to preserve texture; toppings are best prepared fresh.
- Freeze: Cool to room temperature, transfer to a freezer-safe container, and freeze up to 3 months. Thaw overnight in the refrigerator.
- Reheat: For best texture, reheat under the broiler 5–10 minutes or in the oven until crisp. Warm tortillas before serving and add fresh toppings.
Frequently Asked Questions
Yes. Follow the sauté steps in a large pot, add the liquids, reduce heat to low, cover, and simmer for about 30 minutes until the mushrooms are tender, then proceed to broil for crispness.
Substitute shredded jackfruit, seitan, or soy curls for different vegetarian carnitas. You can also use sliced portobello or baby bella mushrooms without shredding. Increase heat by keeping the jalapeño seeds or swapping a hotter pepper.
It can be. Use tamari, gluten-free soy sauce, or liquid aminos and serve on corn tortillas for a gluten-free meal.
More Oyster Mushroom Recipes
- King Oyster Mushroom Vegan Scallops
- Chipotle Oyster Mushroom Sliders
- Vegan Butter “Chicken” with Oyster Mushrooms
- Vegan Chicken and Waffles
- Mushroom Étouffée
Mushroom Carnitas Tacos
Ingredients
- 1 lb trumpet (king oyster) mushrooms, shredded (about 4–5 cups)
- 2 tbsp avocado oil (or neutral oil)
- 1/2 yellow onion, diced
- 4 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tsp sea salt, plus more to taste
- 1 tsp freshly ground black pepper
- 1/4 cup freshly squeezed orange juice
- 2 tbsp freshly squeezed lime juice
- 1 tbsp soy sauce or liquid aminos
Taco toppings
- 8 corn tortillas
- 2 avocados, sliced
- 1 cup shredded red cabbage
- 1 jalapeño, thinly sliced
- 1–2 ripe tomatoes, diced
- 1/2 cup chopped cilantro
- Pickled onions and lime wedges, to garnish
Instructions
Stovetop
- Shred mushrooms with a fork and set aside.
- Heat oil in a large pot over medium heat. Add onions, garlic, and jalapeño; sauté 4–6 minutes until softened.
- Add mushrooms, oregano, cumin, salt, and pepper; stir to combine.
- Pour in orange juice, lime juice, and soy sauce. Bring to a simmer, reduce heat to medium-low, cover, and cook about 30 minutes until mushrooms are tender and liquid reduced.
- Preheat broiler to 500°F and line a large rimmed baking sheet with parchment.
- Scoop mushrooms away from cooking liquid and spread on the baking sheet. Broil about 15 minutes until crispy and browned.
Instant Pot
- Shred mushrooms and set aside. Set Instant Pot to sauté and heat oil for 3 minutes. Add onions, garlic, and jalapeño; sauté 4–6 minutes.
- Add mushrooms and spices, then stir in orange juice, lime juice, and soy sauce. Cancel sauté, lock the lid, and pressure cook for 5 minutes. Naturally release pressure.
- Preheat broiler to 500°F. Remove mushrooms with a fork, drain from liquid, spread on a parchment-lined baking sheet, and broil until crispy and browned, about 15 minutes.
Fill the tacos
- Warm tortillas and top with mushroom carnitas, avocado, cabbage, jalapeño, tomatoes, pickled onions, cilantro, and lime. Serve immediately.
Notes
Storage: Refrigerate leftovers in an airtight container 4–5 days. Freeze cooled carnitas up to 3 months. Reheat under the broiler 5–10 minutes for best crispness. Keep tortillas and toppings separate until serving.
Pro tips: Drain excess liquid before broiling to avoid sogginess and monitor broiling closely to prevent burning.