Description
Looking for a vegan carnitas alternative? Try sautéed enoki mushrooms for a surprisingly spot-on, delicious dupe.
Ingredients
Scale
For the Relish
- 1/2 cup roughly chopped cilantro (about 1/2 bunch)
- 1/2 cup minced sweet white onion (about 1/4 large onion)
- 1 tablespoon fresh lime juice
- 1/4 teaspoon fine sea salt
For the Tacos
- 1 1/4 pounds enoki mushrooms
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 4 tablespoons extra virgin olive oil
- 12 corn tortillas, warmed
For the Guacamole
- 2 ripe avocados, pitted and peeled
- 2 tablespoons fresh lime juice
- 1 tablespoon minced cilantro
- Fine sea salt, to taste
Instructions
- Start the relish. Combine all relish ingredients in a bowl and set aside to marinate (at least 30 minutes).
- Start the tacos. Trim the root ends of the mushroom bunches and discard. Cut the mushrooms into 1 1/2-inch pieces and separate into individual strands.
- In a small bowl, combine the cumin, garlic, paprika, salt, and pepper. Set aside.
- Cook the mushrooms. Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. Add half of the mushrooms (see note below) and cook until every single piece is brown and crispy, stirring once or twice, 10 to 12 minutes total. In the last 2 minutes of cooking, stir in half of the spice mixture. Transfer cooked mushrooms to a bowl and cook the remaining mushrooms the same way.
- Make the guacamole. In a shallow bowl, mash the avocados with a fork. Stir in the lime juice and cilantro. Season to taste with salt.
- Assemble. Divide the guacamole among the tortillas, and top with the mushrooms and relish.
Notes
It’s important to cook the mushrooms in 2 batches because you don’t want to over-crowd the skillet. If you cook too many mushrooms at once, they will steam instead of browning and take on a slimy texture.
Nutrition
- Serving Size: 1/4 of the recipe (3 tacos)
- Calories: 550
