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Champiñones (Mushroom) Tacos Recipe

Tags: dairy free, gluten free, grain free, hot sauce, paleo, soy free, tortillas, vegetarian,

Estimated Time: 20

Servings: 4-6

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 every day 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?).



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


  • Siete Traditional Hot Sauce (3 tbsp)
  • Guajillo Pepper (rehydrated) (2 peppers)
  • Pasilla Pepper (rehydrated) (1 pepper)
  • Toasted Annatto Seed (1 tbsp)
  • Garlic (2 cloves)
  • Coconut Aminos (1 tbsp)
  • Apple Cider Vinegar (1 tbsp)
  • Toasted Clove (1 clove)
  • Toasted Cumin (1/4 tsp)
  • Vegetable Stock (1/4 cup)
  • Salt to taste



  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

traditional hot saucetortillas