Carne Asada Mushroom Tacos

Lion's Mane mushrooms soak up carne asada spice beautifully, delivering a meaty texture layered with creamy avocado mousse, tangy pickled onions, and salty cotija cheese. All wrapped in gluten-free cassava tortillas for an unforgettable taco night.

Why You'll Love Carne Asada Mushroom Tacos

Lion's Mane mushrooms absorb bold spices beautifully, delivering a satisfying meaty texture layered with creamy avocado mousse, bright pickled onions, and salty cotija cheese. It's a fresh, flavorful take on tacos that's gluten-free and unforgettable.

Tips and Tricks

• Toast tortillas just before serving for softness and extra flavor.
• Tear mushrooms by hand to preserve texture.
• Make pickled onions ahead to deepen the flavor.

Variations

• Oyster or king trumpet mushrooms instead of Lion's Mane
• Add pickled jalapeños for spice
• Use chipotle crema instead of avocado mousse

Substitutions

• Mild white vinegar instead of white vinegar
• Feta or queso fresco for cotija cheese
• Bottled lime juice for fresh lime

Best served with

• Cilantro lime rice
• Black beans
• Fresh pico de gallo
• Crisp Mexican lager or light white wine

How to Store Leftovers

• Store pickled onions separately in the fridge for up to 2 weeks.
• Avocado mousse lasts 2 days refrigerated in an airtight container.
• Cooked mushrooms are best eaten within 2 days refrigerated; reheat gently.

Common Questions

Carne Asada Mushroom Tacos

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Lion's Mane mushrooms soak up carne asada spice beautifully, delivering a meaty texture layered with creamy avocado mousse, tangy pickled onions, and salty cotija cheese. All wrapped in gluten-free cassava tortillas for an unforgettable taco night.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 40 minutes mins

Course: Main Course, Vegetables, Vegetarian

Cuisine: Californian, Mexican

Calories: 1029

Ingredients Equipment Method Nutrition

Ingredients

  

For the mushrooms:

• 8 oz Lion's Mane mushrooms stem removed and torn into bite-sized pieces
• 1 teaspoon Carne asada seasoning
• Olive oil for cooking
• 1-2 Tortillas warmed slightly
• 1 tablespoon Cotija cheese
• 1 teaspoon Cilantro finely chopped (for garnish)
• Kosher salt to taste

For the pickled red onions:

• 1 large Red onion or 2 small
• 1 cup White vinegar
• 1 cup Water
• 3 tablespoon Sugar
• 1 tablespoon Kosher salt
• 2 cloves Garlic smashed
• 1 teaspoon Peppercorns

For the avocado mousse:

• 2 Avocados peeled and pitted
• A few pinches kosher salt
• Juice of 1 medium/large lime or 2 small
• Cayenne to taste

Equipment

• Mandoline slicer
• Saucepan
• Food processor

Method

 

Pickled Red Onions:

1. Thinly slice onions using a mandoline and divide between two heat-resistant jars. Add garlic and peppercorns.
2. Heat vinegar, water, sugar, and salt in a saucepan over medium heat until boiling. Stir until sugar and salt dissolve.
3. Pour hot mixture over onions and let cool to room temperature. Refrigerate for up to 2 weeks.

Avocado Mousse:

1. Add avocados and salt to a food processor and pulse for 60 seconds.
2. Add lime juice and cayenne, then process for 2 minutes until smooth and silky.
3. Adjust salt, lime, and cayenne to taste. Refrigerate up to 2 days.

Nutrition

Calories: 1029kcalCarbohydrates: 101gProtein: 15gFat: 66gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 41gCholesterol: 15mgSodium: 7443mgPotassium: 2249mgFiber: 31gSugar: 45gVitamin A: 692IUVitamin C: 50mgCalcium: 259mgIron: 4mg

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