Grilled Mushroom Tacos With Salsa Macha Crema Recipe

Ingredients

• 120 mlavocado oil
• 3 large clovesgarlic, thinly sliced
• 30 graw pepitas
• 1 tablespoon (about 9 g)toasted sesame seeds
• 3 largedried Sandia or ancho chillies, stems and seeds removed and cut into pieces
• 4dried chillies de árbol
• 1 teaspoonsea salt
• 240 mlsour cream
• 2 cups (about 140 g)finely shredded green cabbage
• 1/2 cup (about 15 g)fresh coriander leaves, chopped
• 1 tablespoonminced shallot
• 2 tablespoons (30 ml)avocado oil
• 2 tablespoons (30 ml)fresh lime juice
• 1/2 teaspoonsea salt
• 1/4 teaspoonfreshly cracked black pepper
• 680 gfresh oyster mushroom clusters
• 1/3 cup (80 ml)avocado oil
• 1 tablespoon (15 ml)soy sauce
• 1 teaspoonsmoked paprika
• 1/2 teaspoonground cumin
• 1/2 teaspoongarlic powder
• 8 largecorn tortillas
• 1 smallavocado, sliced
• 1/2 cup (about 55 g)crumbled cotija cheese

Instructions

1. 1

   Heat the oil

   Begin the salsa macha by heating the oil in a frying pan over medium heat.

2. 2

   Toast the seeds

   Add the garlic, pepitas and sesame seeds. Cook, stirring, for about 2 minutes, until the seeds start to toast and pop.

3. 3

   Add the chillies

   Stir in the chillies and cook for 1 minute more.

4. 4

   Cool the mixture

   Turn off the heat, stir in the salt and leave the mixture to cool for 15 minutes.

5. 5

   Transfer the salsa

   Move the salsa macha mixture to a food processor.

6. 6

   Make a paste

   Pulse the mixture until it forms a paste.

7. 7

   Mix the crema

   In a small bowl, stir 2 tablespoons of the paste into the sour cream.

8. 8

   Reserve the sauces

   Cover the crema and the remaining salsa macha and keep them aside until serving.

9. 9

   Toss the slaw

   In a large bowl, toss all the slaw ingredients together until evenly coated.

10. 10

    Set the slaw

    Cover the bowl and set the slaw aside until serving.

11. 11

    Prepare the mushrooms

    Put the mushroom clusters in a shallow dish, keeping them intact.

12. 12

    Mix the marinade

    In a small bowl, whisk together the oil, soy sauce, smoked paprika, cumin and garlic powder.

13. 13

    Coat the clusters

    Brush the mixture over the mushroom clusters, coating every side.

14. 14

    Heat the grill

    Preheat a grill to 232°C, with the grates well oiled.

15. 15

    Grill the first side

    Place the marinated mushroom clusters on the grill and press them gently with a metal spatula. Keep pressing and grilling one side until golden brown and crisp.

16. 16

    Grill the other side

    Flip the mushrooms and press and grill the other side until caramelised and crisp, turning and pressing as needed.

17. 17

    Cut and keep warm

    Transfer the mushrooms to a chopping board and cut them into 12 clusters in total, as needed. Tent with foil to keep warm.

18. 18

    Warm the tortillas

    Turn off the grill and briefly warm the tortillas on the hot grates.

19. 19

    Spread on crema

    To assemble, spread some salsa macha crema over each tortilla.

20. 20

    Add the mushrooms

    Top each tortilla with mushrooms.

21. 21

    Add the slaw

    Add some of the slaw to each taco.

22. 22

    Finish the tacos

    Garnish with avocado slices and cotija cheese.

23. 23

    Serve the salsa

    Serve the remaining salsa macha alongside the tacos.

What are mushroom tacos?

Tacos are a Mexican dish built around a tortilla filled with savoury ingredients and garnishes. This version takes a vegetarian route, using oyster mushrooms in place of meat and drawing on the smoky, chilli-rich flavours of salsa macha.

The recipe brings together crisp-edged grilled mushrooms, a bright cabbage slaw and a sour-cream crema. Keeping some salsa macha aside gives everyone the option to add more heat and crunch at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 18g protein, 47g carbs, 72g fat.

The tortillas and cabbage provide most of the carbohydrates, while the avocado oil, sour cream, avocado and pepitas contribute much of the fat. Mushrooms, pepitas, sour cream and cotija add protein, though the recipe is not especially protein-focused. Serve with beans for a more substantial plate, or add extra cabbage slaw for more crunch.

Why oyster mushrooms work

Clustered oyster mushrooms stay together while grilling, so they can be pressed against the grates and browned before being cut into taco-sized portions. Their layered shape gives the cooked mushrooms a mix of tender centres and crisp edges.

Keep the clusters intact while marinating and grilling. Cutting them beforehand would make them harder to turn and press as a single piece.

Building the salsa macha

Garlic, pepitas and sesame seeds toast first in the oil; the chillies go in later and cook for just 1 minute. This order lets the seeds toast without leaving the chillies in the pan for too long.

Let the mixture cool for 15 minutes before pulsing it into a paste. Stir only 2 tablespoons into the sour cream for the crema, and save the rest to serve alongside the tacos.

Getting a good grill

A hot grill at 232°C and well-oiled grates help the marinated mushrooms brown. Press down gently with a metal spatula, rather than flattening them aggressively, and allow the first side to turn golden and crisp before flipping.

The recipe gives visual cues rather than a fixed grilling time: look for golden-brown colour and crispness on each side. Turn and press as needed to encourage even caramelisation.

Keeping the slaw fresh

The cabbage, coriander, shallot, lime juice and oil make a simple, tangy slaw that balances the rich crema and smoky mushrooms. Toss everything until coated, then cover it while you grill.

For the best contrast, assemble the tacos shortly before serving. This keeps the tortillas warm and the cabbage from softening too much under the toppings.

Putting the tacos together

Warm the corn tortillas briefly on the hot grates after turning off the grill. Spread each with crema, then add mushrooms and slaw, finishing with avocado and cotija.

Serve the remaining salsa macha separately so diners can choose how much to add. These tacos also go well with a simple side of beans or rice.

Recipe notes & tips

• Oil the grill grates well before heating to help prevent the mushrooms from sticking.
• Keep the mushroom clusters intact until after grilling so they are easier to turn.
• Use a metal spatula to press the mushrooms gently against the grates.
• Let the salsa mixture cool for the full 15 minutes before processing.
• Warm the tortillas briefly so they stay pliable without drying out.
• Add the crema and slaw just before serving to preserve the tortillas' texture.

Variations

• Adjust the heat: use fewer chillies de árbol in the salsa macha for a milder crema.
• Add more crunch: scatter extra toasted pepitas over the assembled tacos.
• Change the greens: replace some of the cabbage with finely shredded red cabbage.
• Make it dairy-free: use a plant-based sour cream and omit the cotija.
• Add a citrus finish: serve with extra lime wedges for squeezing over the tacos.

Common mistakes to avoid

• Cutting the mushrooms too soon: grill the clusters whole first so they are easier to press and turn.
• Crowding the grill: leave room around the clusters so they can brown rather than steam.
• Overcooking the chillies: add them after the seeds toast and cook for just 1 minute.
• Skipping the cooling time: let the salsa mixture rest for 15 minutes before pulsing.
• Adding slaw too early: assemble close to serving so the tortillas do not become soggy.
• Pressing too hard: use gentle pressure to brown the mushrooms without crushing them.

How to store

Store leftover mushrooms, slaw, crema and salsa macha separately in covered containers in the fridge for up to 3 days. Reheat the mushrooms in a frying pan or on a grill until hot, and warm tortillas separately; assemble just before eating.

Frequently asked questions