Looking for a vegan carnitas alternative? Try sautéed enoki mushrooms for a surprisingly spot-on, amazingly delicious dupe.
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
- 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).
- Start the tacos. Trim the root end of the mushrooms and discard. Cut the mushroom into 1-inch strands.
- In a small bowl, combine the cumin, garlic, paprika, salt, and pepper. Stir and set the mixture aside.
- 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.
- 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.
- To assemble, divide the guacamole among the tortillas and top with the mushrooms and relish.
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.
- Serving Size: 1/4 of the recipe (3 tacos)
- Calories: 550
Keywords: vegan, mushroom, enoki, carnitas, tacos