top of page


Updated: Aug 22, 2021

This is a good taco. Prepare these VEGAN MEXICAN PULLED “CHICKEN” TACOS and wow a crowd… or just yourself. I’m not judging!

A lot has been said about using jackfruit as a substitute for pulled pork or chicken. But, I think mushrooms give jackfruit a run for their money, and then some.

The texture is so much better, plus no funky aftertaste like you get from canned jackfruit. And, I’m pretty sure mushrooms have a lot more going on nutritionally speaking than jackfruit.

Unfortunately, king trumpet mushrooms are not easily found in Puerto Rico. I found some at Supermercados Econo in Altamira, and I’ve heard that other places bring them sporadically. So, if you find some, grab them! You’re going to love them!

And, if you know where to score these babies on a regular basis, leave me a comment with the details. I will be in debt to you forever!

This is such a simple recipe to make. And the taste? You’ll swear you’re in the heart of Mexico City enjoying a delicious taco. I was certainly transported!

You can add your favorite toppings. I’m a purist. I like mine simple With some lime, a slice of avocado and fresh cilantro.

Let’s get cooking!!!



  • Two 8oz packages of king trumpet mushrooms

  • 2 Tbsp olive oil

  • 1.5 Tbsp smoked paprika

  • 1/2 tsp ground coriander

  • 1/2 tsp ground cumin

  • 1 tsp garlic powder

  • 1 tsp sea salt

  • 1/2 tsp black pepper

  • juice and zest of one lime

  • Avocado, chopped fresh cilantro and lime wedges for serving, optional


  1. Preheat your oven to 400°F.

  2. Cut off the cap of each mushroom and slice them thinly. Set aside.

  3. Take each mushroom stem and, using a fork, score alongside the stem gently pressing with the fork tips but being careful not to break it into pieces. Once you’ve scored all around the stem, you can proceed to pull apart or shred the mushroom stem. Repeat this process with all your mushrooms.

  4. In a large bowl, mix together the olive oil, smoked paprika, coriander, cumin, garlic powder, salt, pepper, and lime juice and zest.

  5. Toss the shredded mushrooms and sliced mushroom caps in the oil and spice mix. Toss so that all the mushrooms are covered in the mix.

  6. Spread the coated mushrooms evenly on a lined baking tray.

  7. Bake for 15-20 minutes or until the mushrooms are chewy with some crispy ends. Stir halfway through baking time.

  8. While baking, warm up some corn tortillas and prepare your toppings of choice. I went with chopped fresh cilantro, more lime and avocado slices.

  9. Once the mushrooms are ready, assemble the tacos, and enjoy!

Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!

All images & content on this blog are protected. Please do not use images or content without prior consent or permission. If you want to share or repost this blog post, please include a link back to this original post and provide proper credit.

This post may contain affiliate links, which may or may not mean that I received some kind of compensation for doing so. Sometimes I just share links and products that I love. Rest assured, I will never recommend anything that I don’t use or like myself.

250 views1 comment

1 Comment

Culinary is an entertainment in itself for everyone, because food is a basic need for every individual. Various types and menus of food are presented from thousands of recipes, each of which has its own and different taste. I really like it, and I look forward to hearing from you next. Thank you for the information about the most popular foods and culinary delights this year. For more detailed information, please visit our website for further information Foodfunandfotos

bottom of page