Home - Recipes - The Happy Pear’s Mushroom Carnitas Tacos

The Happy Pear’s Mushroom Carnitas Tacos

Serves 3
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
310 calories per serving

For mushroom carne;

> 1 tbsp cumin seeds
> 1 small red onion, diced
> 1/2 fresh jalapeno, finely diced
> 1 clove garlic, minced
> 4 cups oyster mushrooms, shredded by hand
> 1 tbsp dried oregano
> 2 bay leaves
> 2 tbsp reduced-sodium soy sauce
> 3 tbsp tomato puree
> 1/2 tsp salt

For charred mango salsa;

> 1 ripe mango
> 1 1/2 cups cherry tomatoes, quartered
> 1/2 red onion, finely diced
> 1 cup fresh cilantro, finely chopped
> 1/2 lime, juiced

For smashed avocado;

> 1 ripe avocado
> 1/2 lime, juiced
> 1 pinch salt

For serving;

> 6 small corn tortillas
> Sauerkraut, optional


Heat a wide bottomed pan on high heat and add in 1 tsp of oil. Once hot, add in the cumin seeds, onion, and jalapeno and fry for 3-4 minutes. Add in the garlic and mushrooms and fry for a further 2-3 mins. Add in the oregano, bay leaves, soy sauce, tomato puree and salt. Mix well until the flavors are well distributed. Add in 2 tbsp of water and allow to braise for 1-2 minutes, mixing through while deglazing any stuck mushroom from the pan. You may have to cook for a little longer until its well-cooked down and resembles “carne”. Taste and adjust the seasoning to your liking. Then, remove from the heat and set aside.
To make the mango salsa, cut the cheeks off the mango and char them on a hot pan until golden on the flesh side. Remove from the skin and cut into small pieces. Mix all of the mango salsa ingredients together with the juice of half a lime.
For the smashed avocado, remove the flesh from the skin and mash with the juice of the other half of the lime and a pinch of salt until smooth.
To serve, slightly char the tortillas on a dry pan until slightly crispy. Add a layer of smashed avocado and mango salsa, followed by the mushroom carne on top. Repeat with the remaining tortillas and filling. Enjoy!

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