Oyster Mushroom Tacos

Oyster mushrooms are the perfect ingredient to work with. They have an amazing texture that can take marinades like this one and the frying process that leaves them crispy and delicious. The creamy tomatillo sauce is always in our fridge because of its beautiful flavour. Add corn tortillas and fresh toppings and you have some beautiful tacos that can be put together very quickly!


Creamy Tomatillo Dressing

-2 tomatillos

-a handful of cilantro including stalks

-1 pickled jalapeno

-1 garlic clove

-¼ cup creme fraiche

-2 tbsp lemon juice

-3 tbsp extra virgin olive oil

-2 to 3 tbsp pumpkin seeds 

-salt and pepper to taste

1 Blend all the ingredients with just 2 tablespoons of pumpkin seeds, a pinch of salt and pepper until smooth. Taste and add more pumpkin seeds if the dressing needs more thickness. Adjust seasoning to taste. 


  • We can't get over how good this sauce is. It is creamy, tangy, delicious! Tomatillos, fresh ingredients, pumpkin seeds...it is just a fantastic mix of good stuff blended into a sauce. It works great here and with many other dishes too. 
  • We have also used sunflower seeds and cashew nuts and both work great!
  • It keeps really well in the fridge. We have kept ours for up to a week because we just use it faster than that. 

Oyster Mushrooms Tacos

-400g oyster mushrooms

-3 garlic cloves

-¼ cup soy sauce

-2 tbsp lime juice (lemon juice works too)

-1 tbsp extra virgin olive oil

-1 tbsp Sweet Chipotles or regular chipotles in adobo

-1 tsp ground cumin

-½ tsp oregano

-½ black pepper

-salt to taste

-vegetable oil

1 Blend the garlic, soy sauce, lime juice, olive oil, chipotles, cumin, oregano and pepper until smooth. Taste and add salt if needed. 

2 Marinate the mushrooms on  ⅔ of the mixture. The longer you marinate, the better. Save the rest of the sauce to brush the mushrooms once they are cooked.

3 Using a non-stick pan, heat up about a tablespoon of oil and once hot, arrange a single layer of mushrooms and fry them for anything from 10 to 15 minutes. Turn them once they are golden brown and fry on the other side until they are nicely cooked too. Work in batches and try not to overload the pan or move them too much. 



  • Oyster mushrooms are our favourite mushrooms to work with. They have the perfect consistency and flavour that makes every bite very satisfying!
  • We have used these two sauces before in other recipes and couldn’t help but try them again! You can find this marinade in our Red & Green Sauce Chicken recipe and the creamy tomatillo sauce we used in our Adobo Chicken & Quinoa Salad recipe.


To Serve

-corn tortillas

-shredded lettuce

-shredded carrots

-avocado slices

-jalapeno slices


-creamy tomatillo sauce

1 Warm up the corn tortillas and layer lettuce and carrots. Top with mushrooms and add layers of your favourite toppings. Make sure to add plenty of tomatillo sauce!



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