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–+ servings
Carnitas with Mushrooms

Savory Carnitas with Mushrooms for Crispy Plant-Based Tacos

Delicious vegan carnitas with mushrooms, perfect for tacos, offering bold flavors and a satisfying texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 tacos
Course: Dishes
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carnitas
  • 1 pound King Trumpet Mushrooms can substitute with portobello mushrooms
  • 1/4 cup Citrus Juice (e.g., orange) lemon or lime juice can also be used
  • 2 tablespoons Olive Oil or Cooking Oil any neutral oil can be used
  • 1 teaspoon Spices (e.g., cumin, paprika) adjust to taste
For Serving
  • 8 pieces Tortillas can be corn, flour, or gluten-free

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Skillet

Method
 

Cooking Instructions
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Clean and shred the king trumpet mushrooms into thin strips.
  3. In a mixing bowl, combine the shredded mushrooms with olive oil, citrus juice, and spices, then toss until evenly coated.
  4. Spread the mushroom mixture on the prepared baking sheet in a single layer.
  5. Roast in the oven for 30-35 minutes, stirring halfway through for even cooking.
  6. Warm the tortillas in a skillet or microwave, then fill each with the mushroom carnitas and toppings.
  7. Serve warm with lime wedges and salsa.

Nutrition

Serving: 1tacoCalories: 220kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 300mgPotassium: 450mgFiber: 5gSugar: 2gVitamin A: 100IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store any leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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