Crispy Oyster Mushroom Tacos
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These Crispy Oyster Mushroom Tacos are a veggie dream! Roasted veggies are layered in corn tortillas & baked until crispy. Taco Tuesday goals!
These Crispy Oyster Mushroom Tacos give me Jack-in-the-Box vibes…but in the best way possible. They are thin and crispy (baked not fried), with the perfect crunch. The filling is a mix of a creamy salsa verde sauce and crispy roasted veggies. Served with pickled onions and extra salsa. A weeknight dinner that is wayyyy better than .99 cent tacos 😂
Step One: Roast the Veggies
My love for oyster mushrooms just keeps growing. I’ve made Oyster Mushroom Burrito Bowls & Oyster Mushroom BBQ Tacos, and these crispy tacos are a great addition to the list!
Use your hands (or a fork) to shred the mushrooms and add them to a baking sheet with some oil & some taco seasoning. Toss to coat and spread in an even layer.
Add sliced onion, bell pepper and more oil & taco seasoning to another baking sheet. Toss to coat and spread in an even layer. Place both baking sheets in the oven for 15 minutes. Toss and place back in the oven for 5 minutes.
TIP: The baking time for the veggies will depend on how thin you make them and how crispy you like them. Toss them after 15 minutes and then decide whether you want to put them back in.
Step Two: Make the Sauce
To keep the tacos closed while baking, we need a sauce to be the glue. And this creamy salsa verde is not only super easy (just 3 ingredients), it is also really tasty. To make it you will need:
- vegan mayo
- salsa verde
- lime juice
Add everything to a bowl and mix to combine.
Step Three: Assemble & Bake
Before assembling the tacos, heat the tortillas – I like to do this by wrapping them in a damp paper towel and microwaving them for 30-60 seconds.
Working one at a time, spread some oil on one side of a tortilla. Flip it over, and spread on some of the creamy salsa verde sauce. Top it with some of the roasted veggies, fold the tortilla in half and place on a baking sheet.
Repeat with the remaining ingredients and place in the oven. Bake until crispy on both sides.
Step Four: Serve
When you pull the tacos out of the oven they should be nice and crispy. I like to serve mine with pickled onions, chopped cilantro and some lime wedges.
These tacos are crunchy, delicious and the perfect way to eat more veggies…because who doesn’t like tacos?!
Need more recipe inspo? Check these out:
Crispy Oyster Mushroom Tacos
Ingredients
- 6 ounces oyster mushrooms shredded
- 1 bell pepper sliced
- 1 red onion sliced
- 2 tablespoons olive oil separated
- 2 tablespoons taco seasoning separated
- 1/4 cup vegan mayo
- 1/4 cup salsa verde homemade or store-bought
- 1/2 lime juiced
- 8 corn tortillas
- pickled onions optional
- lime wedges, cilantro
Equipment
Instructions
- Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.
- Use your hands to shred the mushrooms and add them to a baking sheet with 1 tablespoon of oil & 1 tablespoon of taco seasoning. Toss to coat and spread in an even layer.
- Add the onion, bell pepper and remaining oil & taco seasoning to the other baking sheet. Toss to coat and spread in an even layer. Place both baking sheets in the oven for 15 minutes. Toss and place back in the oven for 5 minutes (see notes).
- Meanwhile, combine the mayo, salsa verde & lime juice in a bowl.
- Remove the veggies from the oven and replace the parchment paper on one of the baking sheets. Heat the tortillas (see notes) and working one at a time, brush one side with oil, flip it over and spread out 1 tablespoon of sauce. Add some veggies and fold to close. Place on the prepared baking sheet and repeat with the remaining ingredients. Place in the oven for 10 minutes, flip and cook for another 5-7 minutes. Remove from the oven.
- Serve hot with your favorite toppings.
Video
Notes
- The baking time for the veggies will depend on how thin you make them and how crispy you like them. Toss them after 15 minutes and then decide whether you want to put them back in.
- I like to heat the tortillas by wrapping them in a damp paper towel and microwaving them for 30-60 seconds.
What a mess. They wouldn’t stay folded in the oven and flipping them was impossible. This recipe is a big “no”
I just made these for dinner and they were a hit! I have recently moved to Mexico and am feeling surrounded by meaty tacos, and I was looking for a good vegan recipe without too many faux meat or dairy products. (I can get vegan mayo here though no problem!) I will definitely be making these again!
Thanks so much! So glad you loved these!
Yummy, First time doing this. I will definitely make it again. The mushrooms
were a good replacement for meat.
Thanks Cheryl! So glad you loved these!
These were a crispy tasty treat! Easy enough for lunch. Used baby Bella’s cuz that’s what I had. Thanks for another great recipe
Thanks so much Judy!