Pulled Mushroom Tacos

Instructions

1. Prepare the Spice Mix

   3 min hands-on

   • Heat a dry frying pan over medium heat. Toast the coriander seeds and cumin seeds until aromatic, about 1–2 minutes.
   • Transfer the toasted seeds to a mortar and pestle, and coarsely grind them.
   • In a small bowl, mix the ground seeds with chili powder, a small amount of olive oil, and a pinch of salt to form a loose spice paste.

2. Marinate the Mushrooms

   1 min hands-on5 min waiting

   • Clean the mushrooms and pat them dry. Rub them thoroughly with the prepared spice paste, ensuring they are evenly coated. Set aside to marinate while preparing the other ingredients.

3. Caramelize the Onions

   5 min hands-on

   • Preheat your oven to 220°C (430°F).
   • Thinly slice the onions, reserving a portion for the slaw. Heat the remaining olive oil in an ovenproof skillet or casserole dish over medium-high heat.
   • Add the sliced onions and a pinch of salt. Cook, stirring, for 5–7 minutes, or until they begin to caramelize and turn golden-brown.

4. Roast the Mushrooms

   3 min hands-on40 min waiting

   • Mince the garlic and stir it into the caramelized onions. Spread the marinated mushrooms on top of the onion mixture in the dish.
   • Transfer the skillet to the oven and roast for 35–40 minutes, stirring halfway through, until the mushrooms are tender and the onions are jammy. Remove from the oven and let them rest for 2–3 minutes.

5. Prepare the Tahini Sauce

   3 min hands-on

   • In a blender or food processor, combine the tahini, half of the jalapeños with their liquid, half of the cilantro, a squeeze of lime juice, a splash of water, and a pinch of salt. Blend until smooth, adding more water if needed to achieve a creamy, pourable consistency. Taste and adjust seasoning with more lime juice or salt if desired.

6. Make the Cabbage Slaw

   5 min hands-on

   • Thinly slice the cabbage and the remaining raw onion. Add them to a large mixing bowl.
   • Pour the tahini sauce over the vegetables, followed by the remaining jalapeños. Toss to combine evenly. Roughly chop the remaining cilantro and mix it in. Taste and adjust with an additional squeeze of lime if needed.

7. Warm the Taco Shells

   2 min waiting

   • Heat the taco shells according to the package instructions, either in the oven or on a dry skillet.

8. Shred the Mushrooms

   3 min hands-on

   • Using two forks, shred the roasted mushrooms into bite-sized pieces. Mix them with the caramelized onions in the skillet to coat them in the flavorful juices.

9. Assemble the Tacos

   3 min hands-on

   • Fill each taco shell with a layer of the shredded mushroom mixture, a generous scoop of the tahini slaw, and a squeeze of fresh lime juice. Garnish with extra cilantro leaves if desired.

10. Serve and Enjoy

    • Serve immediately while the tacos are warm and the fillings are fresh. Get ready to indulge in a flavorful, spicy, and crunchy delight!
    • Cooking tips:
    • For extra spice, add more chili powder or a drizzle of your favorite hot sauce to the mushroom marinade or slaw.
    • Ensure the cabbage slaw is well-coated but not overly wet to maintain its crunch.
    • Leftover mushrooms and slaw can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat mushrooms gently before serving.
    • Feel free to add other taco toppings like avocado slices, pickled onions, or crumbled plant-based cheese for added flavor and texture.