Seared Oyster Mushroom Tacos

Seared Oyster Mushroom Tacos

Who needs meat when you’ve got mushrooms that sear up like a dream? These smoky, juicy oyster mushroom tacos are proof that plant-based can still bring the sizzle.

With caramelized onions for a little sweet flair and our Cowboy Grilling Rub bringing smoky swagger, every bite is layered, bold, and downright addictive. The mushrooms crisp up on the edges, the onions melt into sweetness, and everything comes together in a tortilla like they were meant to be.

Bonus points? This recipe is quick enough for a weeknight, customizable for any taco spread, and guaranteed to have even the carnivores at the table coming back for seconds. Extra salsa, plenty of cilantro, maybe a cold cerveza—done.

Recipe by Andrea Aliseda, adapted from her cookbook Make It Plant-Based: Mexican!

  • Ingredients

    Small white onion, julienne 
    6 oz of mushrooms, pulled 
    Neutral oil, as needed
    Salt, to taste
    Spicewalla Cowboy Grilling Rub, to taste

  • Print

    Preparation

    1. Slice white onion into thin half rounds, and drop into an oiled pan at medium-high heat. Toss periodically, and allow parts of the onion to brown. Once they're super soft, and have some color and browning, add a pinch of salt and toss. Remove onions and set aside. 

    2. Sear mushrooms as indicated in original recipe, and remember to add oil as needed. 

    3. Once all of your mushrooms are seared, have color, and some crispy edges, add them back into the pan with the onions and incorporate on medium heat. Flavor using Spicewalla Cowboy Grilling Rub to taste, toss, and allow to marry on the pan for about a minute. Turn heat off, and start heating up your tortillas. Serve with salsa of your choice and cilantro leaves.  

Shop the Recipe

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.