Soyaki Mushroom Street Tacos
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These Soyaki Mushroom Street Tacos are simple, delicious & vegan! Crispy mushrooms tossed in soyaki sauce & spicy slaw on mini corn tortillas!
I can’t wait for you to try these Soyaki Mushroom Street Tacos!!! So much flavor in a tiny package. The mushrooms are roasted until crispy and then sautéed in sticky soyaki sauce. Then they are layered on street-style corn tortillas (aka tiny tortillas) with spicy cabbage slaw, green onion & sesame seeds. These vegan tacos are saucy, crispy and delicious!
Step One: Roast the Mushrooms
For this recipe I used shiitake mushrooms. I like to cut them into tiny pieces – this will ensure that they get nice and crispy!
Once the mushrooms are chopped add them to a bowl with soy sauce and corn starch. Toss to coat and transfer to a baking sheet. Place in the oven for 15 minutes. Flip the mushrooms and place back in the oven for 5 minutes.
Step Two: Make the Slaw
While the mushrooms are in the oven, we are going to whip up a super tasty slaw! For the slaw you will need:
- shredded cabbage – I used a mix of napa & red
- vegan mayo
- rice vinegar
- sesame oil
- sriracha
- ginger powder
Add all of the slaw ingredients to a bowl and toss to combine. Give it a taste and adjust the seasonings to your liking. Set aside until the mushrooms are ready!
Step Three: Sauce it Up
When the mushrooms are just about to come out of the oven it is time to heat up the sauce. I used soyaki sauce – similar to teriyaki, but more flavorful in my opinion.
Add the soyaki sauce to a skillet over medium heat. Once bubbling, add the mushrooms and toss until they have absorbed all of the sauce and it has started to caramelize.
And now, my friends, it is time to eat!
Step Four: Assemble & Serve
Since these are street tacos, we have to use street-style tortillas – well, we don’t HAVE to, but they are so cute and delicious.
Heat the tortillas over an open flame or in a skillet. Grab 2 tortillas and place them on top of each other. Add slaw and mushrooms. Finish the taco off with sesame seeds and green onion. Repeat with the remaining tacos and serve with lime wedges.
These tacos have everything – crunch, spice, umami, creaminess. It is a flavor bomb in your mouth that I know you will love!
Need more recipe inspo? Check these out:
Soyaki Mushroom Street Tacos
Ingredients
FOR THE MUSHROOMS
- 6 ounces shiitake mushrooms cut in small cubes
- 1 tablespoon low sodium soy sauce
- 2 tablespoons corn starch
- 1/3 cup soyaki sauce see notes
FOR THE SLAW
- 4 cups shredded cabbage I used a mix of napa & red
- 1/4 cup vegan mayo
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons sriracha
- 1/2 teaspoon ginger powder
FOR SERVING
- 10 street style corn tortillas see notes
- sesame seeds optional
- green onions diced
- lime wedges for serving
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the mushrooms, soy sauce and corn starch to a bowl and toss to coat. Transfer to the baking sheet and place in the oven for 15 minutes. Flip the mushrooms (see notes) and place back in the oven for 5 minutes.
- While the mushrooms are cooking, add all of the slaw ingredients to a bowl and toss to combine. Set aside.
- Right before the mushrooms come out of the oven, add the soyaki sauce to a skillet over medium heat. Once bubbling, add the mushrooms and toss until they have absorbed all of the sauce and it has started to caramelize.
- Heat the tortillas over an open flame or in a skillet. To assemble, grab a tortilla and add slaw and mushrooms. Finish the taco off with sesame seeds and green onion. Repeat with the remaining tacos and serve with lime wedges.
Video
Notes
- Soyaki sauce is similar to Teriyaki sauce – it is a thinner consistency and has some extra ingredients (like sesame seeds). I get mine at Trader Joe’s. If you can’t find soyaki sauce, you can sub teriyaki sauce.
- I used street style corn tortillas which are extra small. If you use regular corn tortillas, this will make 5 tacos.
- The mushrooms might stick to the parchment paper when you go to toss them. Just scrap them up with a spatula.
this was outstanding and can’t wait to make again; however, in no way does this make anywhere near 10 street size tacos…i’mat least doubling the amount of mushrooms next time!
These are fantastic. Not too heavy and loads of flavor! Delicious 😋
Thanks so much! So glad you liked these!
Delicious and packed with flavor! Thank you
Thanks Candice!!!