Vegan Carnitas Tacos
Quick and easy to make tacos made with king oyster mushrooms for the perfect meaty taste and texture. Coated in a smoky sauce and served in soft corn tortillas.
Ingredients
- 3 tablespoons olive oil
- 300 g king oyster mushrooms
- 2 white onions sliced
- 6 cloves garlic minced
- 2 teaspoon smoked paprika
- 2 teaspoon ground cumin
- 2 teaspoon Mexican oregano
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- Juice of 2 oranges 120ml
- 6 to 8 fresh corn tortilla
- White onion diced
- Coriander chopped
Instructions
- Prepare the king oyster mushrooms. Shred them by pressing a fork into the thick stem of the mushrooms and running it down the side. Pull apart the created shreds of mushroom. The caps can be sliced to the same thickness as the shreds.
- Heat the olive oil in a frying pan over medium-high heat. Once hot add the mushroom shreds. Cook stirring frequently until the mushrooms are starting to turn golden around the edges, around 4 minutes.
- Add the sliced onions and continue to cook until the onions are soft and translucent and the mushrooms are deeply golden around the edges, around 8 minutes.
- Reduce the heat to medium before adding the garlic. Cook for a minute before adding the smoked paprika, ground cumin, Mexican oregano, salt and cracked black pepper. Stir to coat the mushrooms and onions in the spices and cook for 1 minute watching not to burn the spices.
- Add the orange juice and cook until the mixture is sticky, around 3 minutes.
- Taste for seasoning then remove from the heat.
- Serve the mushrooms and onions in fresh corn tortillas topped with diced raw white onion and chopped coriander.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!