Is it Tuesday yet?! These Salt and Pepper Shiitake Tacos are so good, you may want to make any day a taco day. Flavorful shiitake mushrooms accompanied by a spicy onion and pepper mixture make these vegan tacos a unique combo that you will want to make every day!
Shiitake mushrooms are probably our favorite mushroom. They are rich with savory umami flavor making them one of the most popular mushrooms worldwide. Mushrooms also work well as a meat substitute because of their firm texture and their ability to soak up spices and seasonings without being overpowered. They are also low in calories and high in fiber which makes them an ideal ingredient for those looking to eat a little healthier.
If you have a hard time finding fresh shiitakes, dried work great too. Simply rehydrate the mushrooms with water and they will be ready to go. If you need to track them down, dried mushrooms can even be ordered online. You can even grow your own on a log at home. Check out this fun option HERE!
However, don’t think that shiitakes are the only possible mushroom variety for this flavorful vegan taco recipe. Here are some other mushrooms that work well:
- Portobello
- White Button or Baby Bellas
- Cremini
- King Oyster
- Maitake
As you can see, basically ANY mushroom will work for these Salt and Pepper Shiitake Tacos. So feel free to adjust as you see fit.
Additionally, if you like your meals with a little heat, feel free to boost your onion and pepper mixture with a spicier variety of pepper or if mild heat is for you, simply exchange the jalapeño with green bell pepper. Just be sure to add a generous amount of pepper because it makes these tacos explode with flavor.
These Salt and Pepper Shiitake Tacos are calling your name. Don’t wait for Tuesday. Tacos this delicious deserve to be eaten whenever a taco craving hits. Happy New Year and happy Veganuary! Best wishes to you and yours in 2020.
- 25-30 Shiitake Mushrooms (Trimmed)
- 1 Jalapeño (Diced)
- 1 Red Bell Pepper (Diced)
- 1 Medium Red Onion (diced)
- Salt and Pepper to Taste
- 1 Avocado (Sliced for Garnish)
- Fresh Cilantro (Garnish)
- Lime Wedges (Garnish)
- Flour Tortillas
- Wash and Prepare all fresh produce as directed above. For shiitake mushrooms I wipe them off with a wet cloth instead of rinsing them under running water. Mushrooms tend to soak up too much water when washing. Which can make them soggy when cooking.
- In a frying pan, sauté the onions and peppers with a small amount of oil over medium heat. Season with salt and a generous amount of black pepper. Cook until peppers are tender. Approx. 4 minutes. Transfer to a bowl and set aside.
- In the same frying pan, sauté the mushrooms with a small amount of oil over medium heat. Season with salt and a generous amount of black pepper. Cook for approx. 10 minutes or until mushrooms are browned evenly.
- Warm the tortillas on a dry frying pan over medium heat until pliable. Approx. 1 min.
- Fill each tortilla with mushrooms and the onion and pepper mixture. Top with avocado, cilantro, and a squeeze of lime juice.
- Enjoy.
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