Mushroom tacos recipe, hongos tacos

Munch on this: the hongos tacos of your dreams

Celebrate World Vegan Month with this ‘meaty’ recipe

Tacos are a foodie’s best friend. They are versatile, savory handheld bites of utter goodness that always leave us wanting to go for more (hello, seconds and thirds). November is World Vegan Month, a holiday that helps bring awareness to all the great (and delicious) things that go into living a plant-based lifestyle. So what better way to celebrate this eco-friendly lifestyle than with everyone’s favorite food vessel (aka the taco) than with a recipe that merges both food narratives together — welcome, hongos tacos (mushroom tacos).

The hongos tacos have the right amount of ‘meatiness’ from the mushrooms mixed with a yummy kick from the jalapeños

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Living green like Kermit ain’t easy, but it can most definitely be tasty. The wonderful masterminds at Rocco’s Tacos & Tequila Bar in south Florida, have shared their signature vegan taco recipe for keeping the environment safe and your tummies full. Check out their delectable receta below!

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Hongos Tacos by Rocco’s Tacos & Tequila Bar

Ingredients:

¾ tsp. Blended Oil 

¼ lb. Button Mushrooms 

¼ lb. Portobello Mushrooms

¼ lb. Oyster Mushrooms 

⅜ tsp. Diced Jalapenos 

1 tbsp. White onions 

1 ½ tsp. Tequila 

⅛ oz. Roasted Garlic 

1 ½ tsp. Cilantro 

⅛ oz. Kosher Salt 

Preparations:

- Buttons are left whole. Portobellos are stemmed and the feathery brown gills are scraped out with a spoon and cut into long strips ½” wide. 

- Stems are trimmed ¼” off of the bottom and sliced long way. Oysters (not actual oysters, fyi) are trimmed so they fall apart, cut in half if huge. 

- Sear and cook until all the water is released and reduced. At this point stir up mushrooms and add onions, jalapeños, and garlic. Let caramelize. 

- Add tequila to pan to deglaze. Reduce and add cilantro and salt. Cool, put in proper container, label, and refrigerate until ready to use. 

- Sautéed mixed mushrooms and cook with onions and jalapeños to taste before serving.

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