Mushroom Soft Shell Tacos Recipe

Prepare mushrooms

Wipe mushrooms with a damp paper towel and slice into 1/4-inch pieces. If using larger oyster or shiitake, tear into bite-size pieces.

Heat a large heavy skillet over medium-high heat until hot. Add olive oil and butter and swirl to coat; when butter foams, add chopped onion.

Sauté onion, stirring frequently, until translucent and edges begin to brown, about 5–7 minutes.

Add minced garlic and cook 30–45 seconds until fragrant (do not brown).

Add sliced mushrooms in a single layer as much as will fit; let them sear undisturbed 2–3 minutes to develop color, then stir and continue cooking until most of the moisture has evaporated and mushrooms are browned, about 6–8 more minutes.

Stir in ground cumin, smoked paprika and chile powder, toasting the spices about 30 seconds to bloom their flavor.

Add soy sauce, lime juice and brown sugar; stir and cook 1–2 minutes to combine and allow flavors to meld. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust; you should have a savory, slightly tangy filling.

Remove from heat and stir in chopped cilantro. Keep warm while you prepare slaw and tortillas.

In a medium bowl combine mayonnaise, Greek yogurt, lime zest, lime juice, honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and slightly thickened.

Add shredded green and red cabbage and grated carrot to the bowl. Toss thoroughly so cabbage is evenly coated. Taste and adjust seasoning — add a little more lime or salt if needed.

Cover and refrigerate the slaw for at least 15 minutes to let flavors marry; it can be made up to 4 hours ahead. Give it a final toss before assembling tacos.

Warm the tortillas: stack tortillas and wrap in a clean kitchen towel. Heat in a 350°F (175°C) oven for 8–10 minutes, or microwave wrapped tortillas in a damp towel for 30–45 seconds in two batches. Alternatively, char each tortilla in a dry skillet for 20–30 seconds per side.

To assemble each taco: lay a warm tortilla on a plate, place about 2–3 tablespoons of mushroom filling down the center (roughly 2–3 oz), top with a heaping 2 tablespoons of creamy lime slaw.

Add 2–3 slices of avocado, sprinkle with 1–2 tablespoons crumbled Cotija or feta, and add a spoonful (about 1 tablespoon) of pickled red onions if using.

Garnish with extra cilantro leaves, a squeeze of lime wedge, and a dash of hot sauce or salsa if desired.

Serve immediately while tortillas are warm and mushrooms are juicy. Leftover components keep separately in the refrigerator for up to 3 days (slaw 4 days).