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Close-up of seasoned grilled chicken pieces topped with pickled red onions, crumbled cheese, and chopped fresh herbs, served on a layer of green sauce or guacamole.

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
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Vegetables, Vegetarian
Cuisine: Californian, Mexican
Calories: 1029
Ingredients Equipment Method Nutrition Notes

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
  • 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.

Nutrition

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

Notes

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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