Pink Oyster Street Tacos

Natalia Craig-Smith
Oct 17, 2022
2 min read

Updated: Oct 19, 2022

This 20 minute meal is a family favorite for Meatless Monday (So many mouthfuls there!)

I typically double this recipe so that everyone in my family of 4 gets 2 tacos! You should have enough so that each taco is very well filled with Mushrooms! The recipe is very customizable. Sometimes we add chopped tomato to the toppings, or sauté corn with the Mushrooms for some fun texture and flavor. These are so easy they are ready in less than 30 minutes every time.

You won't miss the meat in these delicious Pink Oyster Tacos!

If you like your taco filling more juicy, you can use more liquid when you deglaze the mushrooms at the end. I like more of a meaty bite so I only re hydrate them with a little bit of liquid (2T) at the end.

You can watch this recipe go from start to finish on our TikTok!

Pink Oyster Street Tacos

(Makes 4 Tacos)

For the Toppings:

¼ Head of Cabbage - shredded
½ Onion – diced
1 Serrano Pepper – diced (remove the seeds if you're sensitive!)
2 T Cilantro - chopped

For the Mushrooms:

8oz. Pink Oyster Mushrooms – torn into pieces
½ T Ghee (or Neutral Oil)
¼ tsp alho & sal (garlic salt)
2 T Stock (for Vegan or Vegetarian use water or Veg Stock!)
¼ tsp ea Cumin, Coriander & Paprika

Directions

Start by preparing your toppings. We like to mix it all together into a salad to easily and evenly dress our tacos.
Pre Heat your Pan. When the pan is HOT add your Mushrooms to the DRY pan for browning. Meanwhile mix together the Ghee, Garlic Salt and Spices. When the Mushrooms are browned turn heat down, add the Ghee mixture and stir until fragrant.
Turn up the heat again & Deglaze your pan with the stock or water. When the liquid evaporates you can pull your Mushrooms off and set them aside.
Toast Tortillas, Build Tacos, & Serve