These crispy mushroom vegan tacos use a pre-made box of breaded, mushrooms as the base for a fresh, spicy and fun taco recipe.
When Fried Meets Fresh
I used to love all things breaded, fried and pre-prepared but as I’ve learnt to experiment more in the kitchen, I’ve realised that you can take something pre-made, add a few extras, and prepare an amazing meal that no one will ever know started from a supermarket freezer buy.
I’ve also learnt that fried foods are good, but they’re even better when combined with crispy salads, fresh salsas and creamy dressings.
With all that in mind instead of sitting in my PJs the other night eating a full tray of breaded mushrooms, I decided to use them as the base for these tasty mushroom vegan tacos with salsa, cashew Mexican cream and roasted red peppers.
The recipe is simpler than it looks and you can skip parts if you prefer. I created the thick, chipotle sauce to add a bit more spice to the mushrooms but you could leave them as they are, just use a simple chipotle mayo or even just add a few splashes of your favourite hot sauce.
The simple salsa is important to add freshness but very simple to make and the lime & coriander drizzle is a nice touch for a bit of extra zing. I used soaked cashews in both the dressings but you can use mayo/vegan mayo for the base if you prefer.
If you do use cashews soak overnight in the fridge or for at least ten minutes in boiling water before using as this gives a much creamier texture to them when blended.
If you’re a vegan making these mushroom vegan tacos watch out for which breaded mushrooms you buy as some contain egg. These ones from Morrison’s are vegan. If you’re vegetarian, any breaded mushrooms should be suitable and you may find that the chilled ones, rather than frozen, give a crispier finish.
Alternatively make your own! You could make a simple batter incorporating the same chipotle and mustard flavours and using non dairy milk, flour and breadcrumbs. Experiment to find what works or check out Lauran over on Hot For Food as she is the queen of vegan fried deliciousness!
If you have left over dressing after making these mushroom vegan tacos it can be used on other Mexican recipes like these Broad Bean Quesadillas or get creative and try it on something like these Sugarsnap Pea & Kale Noodles!
If you love mushrooms, you might like this Mushroom & Taleggio Veggie Burger or this Vegetarian Mushroom Meatballs With Mozzarella-Melty-Middle.
Let me know if you give this one a go 🙂 #preggieveggie
- Mushroom & Pepper Tacos
- 1 pack crispy breaded mushrooms (approx. 400g)
- 2 pepper (colour of your choice)
- 6 corn tortillas
- Chopped lettuce
- Fresh coriander for garnish
- Crumbled tortilla chips for garnish (optional)
- Chipotle Sauce
- ½ cup cashews (soaked in cold water overnight or for 10-30 minutes in boiling water)
- 2 tbsp. chipotle paste
- 2 tbsp. hummus (optional)
- 2 tsp mustard
- 3 tbsp. water
- Lime & Coriander Dressing
- ½ cup soaked cashews
- Juice of 1 lime
- Large bunch coriander (stalks are fine for this and rest can be used for garnish)
- 1 tbsp. juice from pickled jalapenos
- Pinch salt and pepper
- Simple Salsa
- 4 tomatoes
- 2 pickled jalapenos
- 1 spring onion
- Juice of half lime
- 20g fresh coriander (approx.)
- Pinch salt and pepper
- Cook the mushrooms according to the pack instructions
- Chop the peppers into slices and heat them on a griddle until slightly charred
- Meanwhile make the chipotle sauce...
- Blitz the ingredients in a high powered blender until combined
- Taste and tweak to your preference - it wants to be tangy but quite spicy with a thick spreadable consistency (add more water if needed)
- Wash the blender ready for the dressing
- Blitz all the ingredients together, taste and tweak
- This one should be fresh and zingy with a thinner, drizzling consistency
- Chop all the salsa ingredients together or blitz in a mini processor
- Depending what tomatoes you use you might want to exclude the centres for a less watery salsa
- When the mushrooms are done, remove from the oven, lightly cover them with a thin layer of the chipotle sauce and return to the oven for a few more minutes
- Lay out the bases with optional chipotle sauce (careful it's quite spicy!), chopped lettuce, the charred peppers, the crispy chipotle mushrooms, top with salsa and drizzle with the lime & coriander dressing
- Top with spring onions, tortilla chip crumbs or more fresh coriander
* If your mushrooms aren't that crispy you may prefer to add the chipotle sauce just before serving or spread it onto the tortilla bases rather than the mushrooms as it can make the mushrooms less crispy - or try both for added chipotle flavour!
* You may have some dressings left which can be used for other Mexican recipes