I’ve always been inspired by the bold, iconic flavors of Texas cuisine. When I heard about the legendary shrimp tacos from Fearing’s Restaurant, I knew I had to create a plant-based version that delivered the same punch. This recipe captures that signature trifecta of smoky barbecue, zesty lime, and fresh cilantro, all wrapped in a warm flour tortilla. By swapping shrimp for hearty, shredded king oyster mushrooms, we get a ‘meaty’ texture that’s unbelievably satisfying. Trust me, one bite and you’ll be transported straight to Dallas!
Ingredients
• SERVES 4
• ½ tablespoon / 7.5 ml vegetable oil
• 1 lb / 450g king oyster mushrooms, shredded
• Salt and freshly cracked black pepper to taste
• 1 cup / 150g diced onion
• 1 cup / 240 ml barbecue sauce
• ½ cup / 55g grated jalapeño Jack cheese
• 4 6-inch / 15-cm flour tortillas, cooked and kept warm
• Mango-Pickled Red Onion Salad (recipe follows)
• ⅓ cup / 40g grated Cotija or Mexican farmer’s cheese
• ⅓ cup / 45g toasted and coarsely ground Mexican pumpkin seeds
• 4 fresh serrano chiles, for garnish
• 4 sprigs fresh cilantro, for garnish
Instructions
1. Use a fork to shred the king oyster mushrooms lengthwise into thin, pulled strands. This will create a meaty texture.
2. Heat the oil in a large sauté pan over medium-high heat. Add the shredded mushrooms to the hot pan and season with salt and pepper. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms have released their water and begin to brown and crisp on the edges.
3. Add the diced onion and sauté for another 2-3 minutes, or until translucent and softened.
4. Stir in the barbecue sauce. Bring the mixture to a boil, then reduce heat to a simmer. Quickly remove the pan from the heat, add the Jack cheese, and stir until the cheese has completely melted into the mixture.
5. Place a warm tortilla in the middle of each warm serving plate. Spoon equal portions of the BBQ mushroom mixture into the middle of each tortilla. Top with a small portion of Mango-Pickled Red Onion Salad, a sprinkle of the Cotija cheese and pumpkin seeds, and garnish with the serrano chiles and cilantro.
Nutritional Information
• Estimated values per serving. Calories: 450 kcal, Protein: 15g, Fat: 22g, Carbohydrates: 48g, Fiber: 7g. Please note this is an approximation and can vary based on specific used.
Pro Tips
• for Perfect Tacos
• For the best ‘pulled’ texture, use a fork to shred the king oyster mushrooms from stem to cap before cooking. This mimics the texture of pulled meat perfectly.
• Choose a high-quality, smoky barbecue sauce, preferably one with a mesquite or hickory flavor, to really nail that authentic Texas taste.
• The BBQ mushroom filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Simply reheat in a pan before assembling your tacos.
FAQ
Q: Can I make these BBQ mushroom tacos vegan
A: Absolutely! To make this recipe fully vegan, simply substitute the jalapeño Jack and Cotija cheese with your favorite dairy-free alternatives. Many brands offer excellent vegan shredded cheese and a crumbly, salty cheese that works well in place of Cotija.
Q: What if I can’t find king oyster mushrooms
A: If king oyster mushrooms are unavailable, you can substitute them with large portobello mushrooms, sliced thickly, or shiitake mushroom caps. While the texture won’t be as perfectly ‘pulled’, they will still absorb the smoky BBQ flavor beautifully.
Q: How can I add more protein to these vegetarian tacos
A: While the mushrooms and cheese provide a good start, you can easily boost the protein by adding a half cup of black beans or pinto beans to the mushroom mixture during the last few minutes of simmering. Serving with a side of seasoned quinoa also increases the protein content.
Q: Is the mushroom taco filling good for meal prep
A: Yes, this BBQ mushroom filling is perfect for meal prep. You can prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator. Simply reheat it in a skillet over medium heat before assembling your fresh tacos.
