Oyster Mushroom BBQ Tacos
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These Oyster Mushroom BBQ Tacos are vegan taco goals! Shredded mushrooms are tossed in BBQ sauce & topped with vegan slaw & avocado!
It is the second taco recipe of 2024 and these Oyster Mushroom BBQ Tacos will not disappoint! Oyster mushrooms are shredded and tossed with bell peppers, onion & dry seasonings before being pan fried until crispy. Then they are tossed with BBQ sauce to make a delicious base for these tacos. Served up in warm tortillas and topped with vegan slaw (hello, vegan ranch!), avocado, pickled onions and cilantro. These are a total crowd pleaser!
Step One: Prep the Mushrooms
My obsession with oyster mushrooms are real. Like, I get the hype. Ever since I made the Oyster Mushroom Burrito Bowls I have had so many ideas on how to use them. Stay tuned.
The easiest way to shred the mushrooms (IMO) is by hand. Just pull them apart and place them in a large bowl. Add some sliced red onion, bell pepper and a mix of dry seasonings. Toss to coat.
Heat some oil in a large skillet over medium heat. Add the veggies and allow to sit undisturbed for 3-5 minutes, or until the bottom layer starts to brown and the mushrooms have released their moisture. Toss and cook for another 3-5 minutes. Pour in the BBQ sauce and simmer on low for a couple more minutes. Be sure to keep the heat low so the sauce doesn’t burn.
Step Two: Make the Vegan Slaw
This vegan slaw is super simple, but has so much flavor. And let’s be honest, a slaw made with vegan ranch is always a good idea. To make the vegan ranch you’ll need:
- vegan mayo
- non-dairy yogurt – trying to keep this somewhat healthy
- garlic powder
- onion powder
- dried parsley
- dried chives
- dried dill
- salt & pepper
- apple cider vinegar
Combine all of the ranch ingredients in a bowl, taste and adjust as needed. Add shredded green cabbage & chopped cilantro to a large bowl and toss with 3/4 of the ranch – we’ll save the rest to top the tacos with.
Step Three: Assemble & Serve
Before assembling, heat the tortillas. I like to do this over an open flame, but a skillet or the microwave work too!
Layer each tortilla with mushrooms, slaw, avocado, pickled onions and cilantro. And be sure to serve that leftover ranch on the side.
These tacos are delicious and comforting. Simple enough to make on a weeknight and tasty enough to eat any day of the week!
Need more recipe inspo? Check these out:
Oyster Mushroom BBQ Tacos
Ingredients
FOR THE MUSHROOMS
- 6 ounces oyster mushrooms
- 1 red bell pepper sliced
- 1 small red onion sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 tablespoons avocado oil or sub olive oil
- 1/2 cup BBQ sauce
FOR THE SLAW
- 1/4 cup vegan mayo
- 1/4 cup non-dairy yogurt unsweetened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried dill
- 1/4 teaspoon pepper
- salt to taste
- 1 tablespoon apple cider vinegar
- 1/2 head green cabbage shredded
- 2 tablespoons cilantro chopped
FOR THE TACOS
- 8 tortillas I used flour
- 2 avocados diced
- cilantro chopped
- pickled onions
- lime wedges for serving
Equipment
Instructions
- Shred the mushrooms with your hands and place in a bowl with the onion, bell pepper and all of the dry seasonings. Toss to coat.
- Heat the oil in a large skillet over medium heat. Add the veggies and allow to sit undisturbed for 3-5 minutes, or until the bottom layer starts to brown and the mushrooms have released their moisture. Toss and cook for another 3-5 minutes. Pour in the BBQ sauce and simmer on low for a couple more minutes. Be sure to keep the heat low so the sauce doesn't burn.
- While the veggies are cooking, combine all of the slaw ingredients (except for the cabbage & cilantro) in a bowl to make vegan ranch. Taste and adjust the seasonings as needed. Add the cabbage & cilantro to a large bowl and toss with 3/4 of the sauce. Set aside.
- Heat the tortillas over an open flame or in a skillet. To assemble, layer each tortilla with mushrooms, slaw, avocado, pickled onions and cilantro. Serve the leftover ranch and lime wedges on the side.
Video
This was so delicious! I used a mild and smokey Plum bbq sauce. I will make this again!
Oh yummmm! That sounds amazing! So glad you loved it Lynn!
Made these twice in the last couple months! The BBQ and the slaw balance each other nicely!