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Smoky Mushroom Carnitas

Anything can be a taco and anything can be veganized, so how about these mushroom carnitas for your next Taco Tuesday?

Course Main Course
Servings 3 tacos


Smoky Mushroom Carnitas

  • 1 package maitake mushroom (about 3 medium size maitakes)
  • 1/4 onion
  • 2 tablespoons freshly squeezed orange juice (1/2 a regular size orange)
  • 1 tablespoon chipotles in adobo
  • 1/4 teaspoon oregano (see notes)
  • 3 corn tortillas
  • Red cabbage shredded
  • Avocado mashed
  • Scallions sliced
  • Lime crema drizzled

Lime Crema

  • 1 lime, zested and juiced
  • 1/4 cup cashew cream


  1. Press the maitakes on a cast iron skillet with another skillet on top. Keep cooking and pressing down until the mushrooms are flat and charred.

  2. Shred the mushrooms and add to a bowl. Thinly slice the onion into half moons and add to the mushrooms. Squeeze the fresh orange juice on top, add the chipotles in adobo and oregano. Stir around until everything is coated. Cover and marinate for 30 minutes (or longer if you have time.)

  3. Mix the lime and cashew cream together to make the lime crema. 

  4. Quick sauté the mushrooms and onions just to heat them through.

  5. Char your tortillas.

  6. Assemble your tacos. Add the mushrooms on the bottom and top with cabbage, avocado, scallions and lime crema. Enjoy!