Can I talk about my love for tacos for a sec, I mean come on, who doesn’t love them? My obsession for tacos started when I was a kid, I grew up eating them and they have become one of my favorite foods. However, when I first gave up meat I immediately thought about how I couldn’t have Carne Asada, Barbacoa, Shrimp and Fish tacos anymore. Occasionally I would have potato tacos, but I needed more, I needed options. I was determined to find a satisfying alternative, which I did….mushroom tacos! Be sure to check out my recipe and leave a comment below letting me know how they came out.
Mushroom Tacos
Serving: [4]
Prep time: [5mins]
Total time: [prep 5mins + cook time 10mins]
Ingredients
1 pkg. of Sliced Portobello Mushrooms|
1 pkg. of Street Corn Tortillas |
Italian breadcrumbs | [2 cups]
Unbleached White Flour | [2 cups]
Non-dairy Milk | [2 cups]
Pink Himalayan Salt | [1 ½ tablespoons]
Fresh Ground Pepper | [1 teaspoons]
Ground Cayenne Pepper | [1 teaspoons]
Garlic Powder | [1 teaspoons]
Coconut Oil | [2 cups]
*Add or reduce amount of seasonings to taste
Directions
Wash the mushrooms to remove any dirt and set aside. Mix all the dry ingredients with the exception of the breadcrumbs in a bowl. Pour the breadcrumbs in a separate bowl and the milk in another bowl. Transfer the mushrooms to the bowl of milk and ensure that they are thoroughly coated. Scoop mushrooms out of the bowl and add to the flour mixture, ensure they are completely coated. Place mushrooms back in the bowl of milk, then move them in the bowl breadcrumbs. Repeat these steps until all the mushrooms are in the bowl of breadcrumbs, ready to be fried. Heat the oil in a deep fryer, pot or skillet to 375 degrees F. Fry in batches for about 3-5 minutes or until golden brown.
Next, fry the tortillas until they golden brown and place them on a paper towel to drain excess oil. Assemble the taco by adding a few pieces of mushrooms, top with guacamole and all your favorite fixings then enjoy!