Mushroom Tacos Recipe
House-pressed white corn tortillas, oyster mushroom tempura, pulled king oyster mushrooms, pineapple & ancho glaze, fresh horseradish, baby dill, cabbage slaw, chipotle & cashew dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tortillas
Tempura Mushrooms
Pineapple & Ancho Glaze
Fresh Horseradish & Garnish
Chipotle & Cashew Dressing
Method
Making the Tortillas
- 1
Prepare the Tortilla Dough
In a mixing bowl, combine masa harina, water, and salt. Knead until a soft dough forms, then cover and let rest for 30 minutes.
- 2
Cook the Tortillas
Divide the dough into small balls (about the size of a golf ball). Press each ball into a flat tortilla using a tortilla press or rolling pin. Cook on a hot skillet for 1-2 minutes on each side until slightly charred.
Tempura Mushrooms
- 3
Prepare the Tempura Batter
In a bowl, mix flour, baking powder, and salt. Gradually add cold water until a smooth batter forms.
- 4
Making the Glaze
- 5
Prepare the Pineapple & Ancho Glaze
In a saucepan, combine pineapple juice, ancho chili powder, honey, and lime juice. Simmer over low heat until slightly thickened, about 10 minutes.
Making the Dressing
- 6
Blend the Dressing
In a blender, combine soaked cashews, chipotle in adobo, lime juice, water, and salt. Blend until smooth and creamy.
Assembling the Tacos
- 7
Fill the Tacos
Take a tortilla and layer with pulled king oyster mushrooms, tempura oyster mushrooms, cabbage slaw, fresh horseradish, baby dill, drizzle with pineapple & ancho glaze and chipotle & cashew dressing. Serve immediately.
