Ingredients
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2 cups oyster mushrooms, shredded by hand oyster mushrooms2 cups oyster mushrooms, shredded by hand
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1 small white onion, thinly sliced white onion1 small white onion, thinly sliced
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 large ripe tomato, chopped tomato1 large ripe tomato, chopped
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2 tbsp tomato paste tomato paste2 tbsp tomato paste
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2 chipotle peppers in adobo, minced chipotle peppers in adobo2 chipotle peppers in adobo, minced
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1 tsp smoked paprika smoked paprika1 tsp smoked paprika
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1 tsp ground cumin ground cumin1 tsp ground cumin
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1 tsp dried oregano dried oregano1 tsp dried oregano
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1/2 cup vegetable broth vegetable broth1/2 cup vegetable broth
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1 tbsp fresh lime juice lime juice1 tbsp fresh lime juice
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Salt and black pepper, to taste black pepperSalt and black pepper, to taste
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8 small corn tortillas corn tortillas8 small corn tortillas
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1/2 cup shredded purple cabbage purple cabbage1/2 cup shredded purple cabbage
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1/2 cup diced avocado avocado1/2 cup diced avocado
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1/4 cup chopped fresh cilantro cilantro1/4 cup chopped fresh cilantro
Directions
Prepare the mushroom tinga filling first, allowing the flavors to meld as it simmers. While the filling cooks, prep your toppings and warm the tortillas. Assemble tacos right before serving for the freshest experience. Oyster mushrooms offer a meaty texture but can be swapped for king oyster or portobello mushrooms if needed. For extra heat, add an extra chipotle or a pinch of cayenne.
Steps
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1
Done
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Shred the oyster mushrooms using your hands or a fork to create a pulled texture. |
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2
Done
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Heat a large nonstick skillet over medium heat. Add the onion and cook dry for 2-3 minutes until softened. Add a splash of broth if needed. |
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3
Done
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Stir in the garlic and cook for 1 more minute. |
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4
Done
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Add the shredded mushrooms to the pan and cook for 3-4 minutes, stirring occasionally until slightly browned. |
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5
Done
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Stir in the chopped tomato, tomato paste, chipotle peppers, smoked paprika, cumin, and oregano. |
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6
Done
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Pour in the vegetable broth. Simmer uncovered for 8-10 minutes, stirring occasionally, until the sauce thickens and mushrooms are tender. |
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7
Done
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Season with lime juice, salt, and black pepper to taste. |
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8
Done
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Warm the corn tortillas in a dry skillet or over a flame. |
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9
Done
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Assemble each taco: add a generous scoop of mushroom tinga, top with cabbage, avocado, and cilantro. |
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10
Done
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Serve immediately with extra lime wedges. |
