Mise home

Mexico · Americas

Street-style mushroom tacos

A plant-forward take on Mexican street-style tacos: smoky mushrooms, sharp lime and quick-pickled onion in warm tortillas.

Ingredients

  • 250 g Oyster or button mushrooms
  • 6 pieces Small corn tortillas
  • 2 whole Limes
  • 1 whole Red onion
  • 1 tsp Chili powder
  • 1 tsp Smoked paprika
  • 15 g Fresh coriander

How to make it

  1. Quick-pickle the onion

    Thinly slice red onion and toss with the juice of one lime and a pinch of salt. Leave to soften.

    Chef’s note: A little sugar balances very sharp limes.

  2. Prepare the mushrooms

    Tear mushrooms into bite-sized pieces. Toss with chili powder, smoked paprika, salt and a drizzle of oil.

    Chef’s note: Torn edges crisp more beautifully than neat slices.

  3. Sear until golden

    Heat a heavy pan until hot. Cook mushrooms in batches until deeply browned, about 7–8 minutes.

    Chef’s note: Let the pan stay hot; mushrooms release water first.

  4. Warm the tortillas

    Warm tortillas in a dry skillet for 20–30 seconds per side and keep under a clean tea towel.

    Chef’s note: Warm tortillas are more pliable.

  5. Build your tacos

    Divide mushrooms among tortillas. Top with pickled onion, chopped coriander and lime juice.

    Chef’s note: Layer ingredients lightly so each bite stays balanced.

  6. Serve right away

    Add extra chili if you like and serve while tortillas are warm.

    Chef’s note: Offer extra lime wedges at the table.