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 14950 SW 212th St, Miami, FL 33187 

Smokey Mushroom Tacos

Chef Chrys

Mexican-inspired

≈ 220 cal per taco

Vegan, Dairy-Free

Blue oyster

Balanced plant protein with cashew-based crema for healthy fats and magnesium. Naturally gluten-free and rich in B-vitamins and fiber.

prep

20

cook

10

total

30

Ingridients


Poblano Crema:

  • ½ cup raw cashews

  • ¼ cup plain plant milk

  • ½ small lemon (juice)

  • 1 clove garlic

  • ½ Tbsp nutritional yeast

  • pinch sea salt & white pepper

Filling:

  • 1 lb Blue oyster

  • 2 Tbsp coconut aminos

  • ½ lime (juice)

  • 1 tsp maple syrup

  • 2 cloves garlic (minced)

  • ½ tsp ground cumin

  • ½ tsp chili powder

  • 2 Tbsp avocado oil

  • Tortillas for serving

Directions

  1. Soak cashews 10 min in boiling water; drain. Blend with milk, lemon, garlic, yeast, salt + pepper; set aside.

  2. Clean and shred mushrooms by hand.

  3. In a bowl, whisk aminos, lime, syrup, garlic, cumin, paprika, chili powder. Add mushrooms; marinate 5 min.

  4. Sear in avocado oil 15–20 min until brown and crisp.

  5. Warm tortillas; fill with mushrooms; top with crema and desired toppings.

Notes: Great with shredded cabbage, tomatoes, avocado, cilantro, microgreens, and black beans.

Equipment

  • Small bowl (to soak cashews)

  • Blender or food processor (for poblano crema)

  • Medium mixing bowl (for marinade)

  • Large skillet or sauté pan

  • Tongs or wooden spoon

  • Measuring cups & spoons

  • Paper towels or cloth for cleaning mushrooms

  • Tortilla warmer or skillet for heating tortillas

Learn more About chef Chris 

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