Carne Asada Mushroom Tacos

Lion's Mane mushrooms soak up carne asada spice, torn into bite-sized pieces so they cook up with a meaty texture. Wrapped in gluten-free cassava tortillas with creamy avocado mousse, tangy pickled onions, and salty cotija cheese.

Why You'll Love Carne Asada Mushroom Tacos

The avocado mousse gets whipped in a food processor until smooth and silky, and the pickled onions are made with a hot vinegar brine that keeps in the fridge for up to two weeks. Together with the spiced mushrooms and cotija cheese, it's a fresh, gluten-free take on tacos.

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.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course, Vegetables, Vegetarian

Cuisine: Californian, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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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
• 1 medium/large lime juiced, 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.

Cook & Assemble:

1. Heat a pan over medium-high heat with a drizzle of olive oil. Add the mushrooms, then season with kosher salt and the carne asada seasoning. Cook, turning occasionally, until well browned on all sides. Remove from heat.
2. Warm the tortillas. Spread the avocado mousse evenly across each, then top with the mushrooms, cotija, and pickled red onions. Garnish with cilantro and serve immediately.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: The pickled onions keep well, covered in the fridge for up to 2 weeks. The avocado mousse holds in an airtight container for about 2 days, press plastic wrap right onto the surface so it doesn't brown. The mushrooms are best cooked to order, but leftover filling reheats fine in a hot pan for a day or two; skip the microwave so it doesn't turn rubbery.

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