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Enoki Mushroom Vegan Carnitas Tacos

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  • Author: thenewbaguette.com
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 12 tacos (4 servings) 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Description

Looking for a vegan carnitas alternative? Try sautéed enoki mushrooms for a surprisingly spot-on, amazingly 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 (about 5 “bunches”)
  • 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

  1. Start with the relish. Combine everything in a bowl and set aside to marinate while you prep the rest of the tacos (at least 30 minutes).
  2. Start the tacos. Trim the root end of the mushrooms and discard. Cut the mushroom into 1-inch strands.
  3. In a small bowl, combine the cumin, garlic, paprika, salt, and pepper. Stir and set the mixture aside.
  4. Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. Add half of the mushrooms (See Note) and cook until they’re golden brown and a little crispy, stirring once or twice, about 10 minutes. Stir in half the spice mixture and cook for 1 more minute. Transfer the cooked mushrooms to a bowl and cook the remaining mushrooms the same way.
  5. Meanwhile, 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.
  6. To 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 do not 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

Keywords: vegan, mushroom, enoki, carnitas, tacos