Mushroom Carnitas Tacos

Mushrooms are a nutritious, fiber-rich fungi! Although mushrooms are technically fungi, they often are referred to and cooked like a vegetable. Mushrooms contain vitamins, minerals, antioxidants, fiber and even protein.

One of my favorite ways to enjoy mushrooms is in these Mushroom Carnitas Tacos. Tacos are an easy, healthy dinner recipe and I also love that this plant-based dinner is also packed with flavor and fiber that keeps us feeling full.

How To Eat Mushrooms

Here are some additional ways in which we cook and enjoy mushrooms on a regular basis!

• Tacos
• Burritos
• Soups
• Sauces
• Stir-Fry
• On Pizza

Health Benefits of Mushrooms

1. Gut Health! Mushrooms contain a type of carbohydrate known as polysaccharides which can stimulate the growth of healthy bacteria in the gut! 

2. Support Immune Health: Mushrooms contain a variety of nutrients such as Selenium, Vitamin D and Vitamin B6. 

3. Vitamin D: Mushrooms are the only produce that are a source of vitamin D! Vitamin D supports immune health and helps the body absorb calcium. 

4. Support Cognitive Function: Lion’s Mane, Chaga and Reishi are 3 mushrooms known to support brain health!
5. Mushrooms may give you energy! Mushrooms contain B-vitamins. B vitamins help the body break down and release energy from food.

How To Make Mushroom Carnitas Tacos

You’ll need 1 pound of oyster or shiitake mushrooms, I like a little of both! Slice the mushrooms into thin strips and then place in a bowl with oil and spices. Let marinate for 15 minutes. Then roast in the oven at 425 F for 30 minutes, stirring occasionally, until browned. Top with fresh lime juice and cilantro. Serve on warmed tortillas topped with black beans, a jicama, carrot and cabbage slaw and avocado!

How To Make Jicama, Carrot, Cabbage Slaw

To make the slaw, shred jicama, cabbage and carrots and add to a small bowl. Top with juice from one lime, fresh cilantro (chopped) and a pinch of salt. Toss and let marinate in the fridge.

Print

Mushroom “Carnitas” Tacos

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 2

Ingredients

Tacos

• 4 tortillas
• mushroom “carnitas” see below
• 1/2 cup black beans
• jicama slaw see below
• 1/2 avocado

Mushroom "Carnitas"

• 1 pound mushrooms – King Oyster and/or Shiitake
• 3 limes
• 1 navel orange
• 2 tablespoons avocado oil
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon Fresh cilantro

Jicama Slaw

• 1/2 cup shredded jicama
• 1/2 cup shredded cabbage
• 1/2 cup shredded carrots
• 1 lime
• 1/4 cup fresh cilantro
• 1 pinch sea salt

Instructions

Mushroom "Carnitas"

• Juice the navel orange and 2 limes into a small bowl, add the oil and spices then whisk.
• Slice mushrooms into strips. Add to a large bowl and toss with the marinade.
• Let marinate in fridge for 15 minutes.
• Lay on a baking sheet and roast at 425 F for 30 minutes, stirring occasionally, until browned.
• Remove from the oven and top with lime juice and fresh cilantro.

Jicama Slaw

• Shred the jicama, cabbage and carrots, add to a small bowl and add juice from one lime, fresh cilantro (chopped) and a pinch of salt.
• Toss and let marinate in the fridge.

Tacos

• Serve warmed tortillas topped with mushrooms, black beans, slaw and avocado!