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Plant-Based BBQ Shrimp Tacos with King Oyster Mushrooms – vegetarian recipe
Stav Kogan

Plant-Based BBQ 'Shrimp' Tacos with King Oyster Mushrooms

This plant-based taco recipe captures the signature trifecta of smoky barbecue, zesty lime, and fresh cilantro, inspired by the legendary shrimp tacos from Fearing’s Restaurant. By swapping shrimp for hearty, shredded king oyster mushrooms, we get a 'meaty' texture that's unbelie
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • ½ tablespoon (7.5 ml / 0.3 fl oz) vegetable oil
  • 1 lb (450 g) king oyster mushrooms, shredded
  • Salt and freshly cracked black pepper to taste
  • 1 cup (150 g / 5.3 oz) diced onion
  • 1 cup (240 ml) barbecue sauce
  • ½ cup (55 g / 1.94 oz) grated jalapeño Jack cheese
  • 4 6-inch / 15-cm flour tortillas, cooked and kept warm
  • Mango-Pickled Red Onion Salad (recipe follows)
  • ⅓ cup (40 g / 1.41 oz) grated Cotija or Mexican farmer’s cheese
  • ⅓ cup (45 g / 1.59 oz) toasted and coarsely ground Mexican pumpkin seeds
  • 4 fresh serrano chiles, for garnish
  • 4 sprigs fresh cilantro, for garnish
  • 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.

Method
 

  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.
  3. Add the shredded mushrooms to the hot pan and season with salt and pepper.
  4. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms have released their water and begin to brown and crisp on the edges.
  5. Add the diced onion and sauté for another 2-3 minutes, or until translucent and softened.
  6. Stir in the barbecue sauce.
  7. 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.
  8. 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.
  9. 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.

Nutrition

Calories: 450kcalCarbohydrates: 48gProtein: 15gFat: 22g

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