Champiñones (Mushroom) Tacos

Tags: dairy free, gluten free, grain free, soy free, Tortillas, vegan, vegetarian,

Estimated Time: 45 minutes

Servings: 4

Our familia believes in the power of food, and how it brings people together. Time and time again, we gather around the table in celebration of food, family, and togetherness. For this Cinco de Mayo (and happily everyday thereafter), we wish to bring flavorful, celebratory foods to your table. Here’s what’s on our menu this weekend!

Inspired by Middle Eastern influence in Mexico City, Tacos al Pastor are traditionally made with slow-cooked, and thinly-shaved, shawarma-style pork. Our easy-to-make version, on the other hand, uses mushrooms in place of meat. It’s seared in achiote garnished with lime juice and grilled pineapple—bring this dish to any party, and you’ll be sure to go down as the funnest “fungi” (fungal?).

From our family to yours, we hope this recipe brings your loved ones together around this true, champion dish.


Mushroom Ingredients

  • 1 pound Mushrooms (mix, thinly sliced) 
  • Avocado Oil

Marinade Ingredients

  • 3 tbsp Siete Whole30 Approved Traditional Hot Sauce
  • 2 Guajillo Pepper (rehydrated)
  • 1 Pasilla Pepper (rehydrated)
  • 1 tbsp Toasted Annatto Seed
  • 2 Garlic Cloves
  • 1 tbsp Coconut Aminos
  • 1 tbsp Apple Cider Vinegar
  • 1 Toasted Clove
  • ¼ tsp Toasted Cumin
  • ¼ cup Vegetable Stock
  • Salt to taste

Garnish Ingredients


  1. In a blender, blend all marinade ingredients together until smooth.
  2. In a cast iron pan, sear off mushrooms in single layer batches, over high heat, until golden brown. Salt after browning.
  3. Once all mushrooms have browned return to pan with marinade, and warm up over medium heat.
  4. Serve on warm tortillas, and garnish with pineapple, cilantro, minced onion, and lime juice.

Used in this Recipe

Siete Grain Free Chickpea Flour Tortillas Siete Whole30 Approved Traditional Hot Sauce