VEGAN MEXICAN PULLED “CHICKEN” TACOS

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!!!




VEGAN MEXICAN PULLED “CHICKEN” TACOS


WHAT YOU'LL NEED:


  • 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


HOW TO MAKE IT:

  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!

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