Category Archives: Mexican

Oyster Mushroom Tacos with Avocado Almond Crema

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more

Terry's Oyster Mushroom Taco
Serves 2-3                                     Time: 20 minutes

Light and spicy, chewy oyster mushrooms are rubbed in a sweet, smoky rub for a fast taco filling. Spoon on a crunchy, creamy avocado topping and don’t be shy adding on classic taco toppings.

 

1 pound oyster mushrooms, trimmed and pulled apart

Smoke n’ Spice Rub

Olive oil cooking spray

 

Avocado crema

2 tablespoons sliced almonds

1 avocado, cut into cubes

3 tablespoons lime juice

2 tablespoons chopped fresh cilantro (optional)

½ teaspoon salt

 

4 corn tortillas

2 cups shredded Romaine lettuce

1 small carrot, shredded

1 small red onion, sliced paper-thin

 

Smoke n’ Spice Rub

2 tablespoons smoked sweet paprika

2 teaspoons organic sugar

1 teaspoons black pepper

1 teaspoons onion powder

1 teaspoon celery seeds

1 teaspoons garlic powder

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

 

1. Prepare the oyster mushrooms by slicing off any tough, hard stems. Pull apart the mushrooms. If any mushrooms are very large (3 inches wider or more), slice in half. Leave small mushrooms whole, as oyster mushrooms shrink dramatically with cooking and you want substantial chunks of mushroom for these tacos!

2. Before cooking the mushrooms, prepare the avocado crema. Pulse the almonds as fine as possible in a food processor. Add the remaining ingredients and pulse until smooth. Cover and chill until ready to use.

3. Preheat a large cast iron skillet over medium-high heat. In a large bowl toss the mushrooms with 3 tablespoons of the spice rub mix; very gently rub the spices into the mushrooms, taking care not the break the mushrooms apart into small pieces. Generously spray the bottom of the skillet. Add the mushrooms, spray with a little more oil, and quickly sauté the mushrooms for 3-5 minutes. The high heat should sear the mushrooms. Cook the mushrooms only long enough to render them soft and tender in the inside and lightly seared on the outside. Do not overcook! Overcooked oyster mushrooms will shrink in size to almost nothing and become a little rubbery in texture. When done, remove from heat and cover.

4. Heat the corn tortillas: I heat them directly on the burner, flipping once with long handled metal tongs until soft and pliable. To serve, pile some hot mushrooms on a hot tortilla, dollop with a little avocado crema, and top with remaining toppings. Eat immediately!

Korean BBQ Seitan Tacos

by CHEF ADAM SOBEL, THE CINNAMON SNAIL FOOD TRUCK.

mad taco

photo by Kate Lewis

Easy Korean BBQ Seitan Filling

1 package pre-made seitan

2 Tablespoons olive oil

3-5 Tablespoons smoked chili sauce or korean gochujang

Roughly chop the seitan.  Heat the olive oil in a sauté pan over a medium high flame.  Sauté the seitan for 5-6 minutes until lightly browned and seared. Add the chili sauce and continue to sauté for about another 2 minutes, until the seitan has absorbed most of the sauce.

Srichacha Cream

1 minced scallion

½ C. vegenaise or other vegan mayonnaise alternative

2 T. sriracha sauce

2 T. mirin

Combine all ingredients in a small bowl, whisking for about 30 seconds, until an even orange color develops.

Setting up the Tacos

8 corn tortillas (5-6 inch size for tacos)

2 C. baby arugula

2/3 C. kimchi (without fish)

¼ C. additional gochujang (optional for garnish)

3 T. toasted sesame seeds (optional for garnish)

¼ C. thinly sliced scallions (optional for garnish)

Warm the tortillas on both sides by placing them over a gas burner for about 10 seconds on each side.  Flip the tortillas with tongs. Lay out all the warmed tortillas.  On each tortilla, spread about 1 tablespoon of sriracha cream, a small pile of arugula, 2-3 tablespoons of kimchi, and 4 strips of tofu.  Optionally garnish each taco with additional gochujang, sesame seeds, and scallions.