Vegan Oyster Mushroom Tacos
Prep time
Cook time
Total time
These tacos are the perfect solution to a quick weeknight meal. Prep the cabbage slaw and guacamole while the mushrooms roast and dinner is ready in less than 30 minutes!
Serves: 4-6 servings
  • For the mushrooms:
  • ½ pound king oyster mushrooms, thinly sliced
  • 1 tablespoon grapeseed or olive oil
  • kosher salt and pepper to taste
  • For the cabbage slaw:
  • ½ medium red cabbage, finely shredded (about 4 cups)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lime juice
  • salt and pepper to taste
  • For the guacamole:
  • 1 ripe avocado, peeled and pitted
  • ½ jalapeno, seeds removed
  • 1 small clove garlic, finely grated
  • 1 tablespoon freshly squeezed lime juice
  • salt and pepper to taste
  • For the chimichurri:
  • 1 small clove garlic, grated on a microplane
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon freshly squeezed lime juice
  • ½ teaspoon grated lime zest
  • 1 teaspoon sherry vinegar
  • ¼ cup extra-virgin olive oil
  • ¼ cup chopped mint
  • 2 cups fresh parsley finely chopped
  • To serve:
  • corn tortillas
  • freshly chopped mint
  • lime wedges
  1. Pre-heat the oven to 400 degrees.
  2. Line a large baking sheet with parchment paper or foil. Toss the mushrooms with the tablespoon of oil and season with salt and pepper, I used about a ¼ teaspoon of salt and ⅛ teaspoon of pepper but season to your preference. Roast the mushrooms for 12-15 minutes until the mushrooms start to brown slightly and have released most of their liquid.
  3. For the slaw:
  4. Combine the cabbage with the olive oil, lime juice and salt and pepper and let sit for 10-15 minutes to marinate.
  5. For the guacamole:
  6. In a medium bowl, mash the avocado, jalapeƱo, garlic, and lime juice with the back of a fork or a potato masher until well combined and to your desired consistency. Season with salt and pepper and add additional lime juice if desired. If making ahead cover the top with plastic wrap to avoid browning.
  7. For the chimichurri:
  8. Combine all the ingredients in a small bowl, stir well to combine and season with salt and pepper.
  9. To serve:
  10. Toast the tortillas lightly over an open flame or on a griddle until soft and pliable. Layer some of the slaw on the bottom, top with some mushrooms, guacamole, and a drizzle of chimichurri. Garnish with some fresh mint and serve with additional lime wedges.
Recipe by Scaling Back at