Oyster Mushroom BBQ Tacos
These Oyster Mushroom BBQ Tacos are vegan taco goals! Shredded mushrooms are tossed in BBQ sauce & topped with vegan slaw & avocado!
Equipment
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
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
Nutrition
Calories: 278kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g