Carnitas with Mushrooms: Crispy Vegan Tacos You’ll Crave

These Vegan Carnitas with Mushrooms redefine taco night with their bold flavors and textures.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 tacos

Course: Dinner

Cuisine: Mexican, Vegan

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Carnitas

400 grams King Trumpet Mushrooms Shredded
2 tablespoons Citrus Juice (e.g., orange juice) Can substitute lime or lemon juice
2 teaspoons Cumin Ground
2 teaspoons Smoked Paprika
1 teaspoon Garlic Powder Can use fresh garlic
1 teaspoon Onion Powder Can use fresh onions
2 tablespoons Olive Oil or Cooking Spray For roasting
8 pieces Corn Tortillas Gluten-free if needed

For Extra Toppings

1 piece Avocado Sliced
2 cups Cabbage Shredded
1 piece Onion Fresh or pickled slices
1 cup Tomato Chopped

Equipment

oven
baking sheet
skillet
mixing bowl
parchment paper

Method

Step-by-Step Instructions for Carnitas with Mushrooms

Preheat your oven to 400°F (200°C).
Clean the king trumpet mushrooms and shred them into bite-sized pieces. Toss with olive oil, cumin, smoked paprika, garlic powder, onion powder, and citrus juice.
Spread the seasoned mushrooms on a baking sheet and roast for 30-35 minutes, stirring halfway through.
While the mushrooms are roasting, heat a skillet over medium heat and warm the corn tortillas for about 30 seconds on each side.
Assemble your tacos with a generous amount of mushrooms and top with avocado, cabbage, onion, and tomato.
Serve your crispy tacos immediately while they are warm.

Nutrition

Serving: 1tacoCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 250mgPotassium: 500mgFiber: 7gSugar: 2gVitamin A: 10IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

Ensure mushrooms are spread in a single layer for optimal crispiness. Store leftovers for up to 3 days in an airtight container.

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