It's always helpful to have a veggie option in your back pocket. These tacos perfectly fit the bill. Stirring the guajillo chile powder in at the end ensures that it doesn't just burn, but adds a lovely, lightly smoked chile flavor to the mushrooms.
This vegetarian option for tacos can also be used on tostadas and nachos. The crispiness and "carnitas" like texture comes from not stirring the onions and mushrooms too often when they are cooking. You want them to char a bit and get crispy.
Ingredients
1 tablespoon avocado, coconut, or vegetable oil
1 onion, sliced in thin wedges
1 pound assorted mushrooms, sliced or torn into pieces
1 clove garlic, minced
2 teaspoons guajillo chile powder
½ teaspoon oregano
¼ teaspoon ground cumin
1 teaspoon salt
Tortillas
Cooked black beans
Cotija (optional)
Avocado or Guacamole
Sliced Radishes
Lime wedges
Salsa
Directions
Heat 1 Tbsp oil in a large skillet over high heat. Add the onion and cook, without stirring, until well-browned, about 4 minutes.
Add half of the mushrooms and stir. Spread in a single layer and cook, stirring occasionally, until well browned and crispy, about 10 to 12 minutes. Add remaining mushrooms, stir to combine. Cook, without stirring, another 10 to 12 minutes. Add garlic, guajillo chile powder, oregano, cumin, and salt and sauté another 2 minutes. If mushrooms are clinging to pan, splash in water and stir to deglaze pan and coat mushroom mixture. Remove the pan from the heat.
Warm the tortillas. Fill each taco with the mushrooms, then top with black beans, cotija, radishes, and avocado or guacamole. Serve with salsa and lime wedges to squeeze over top.
