BBQ King Oyster Mushroom Tacos
Shredded king oyster mushrooms glazed in smoky BBQ sauce, tucked into warm corn tortillas with avocado and pickled onions.
Made with Pickled red onions (cebollas encurtidas) and Corn tortillas from masa harina and Homemade BBQ sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.34 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pull the mushrooms apart lengthways with a fork into thin shreds, like pulled meat. Cut the thick stems into short pieces first so they shred easily.
- 2
Heat the oil in a large frying pan over a medium high heat. Add the mushrooms with the smoked paprika, cumin and a pinch of salt. Fry for 10 minutes, turning, until browned and the liquid has cooked away.
10 min - 3
Pour in your ready made BBQ sauce (see the base recipe) and cook for 3 to 4 minutes, stirring, until the mushrooms are sticky and glossy.
3 min 30 s - 4
Warm the corn tortillas one at a time in a dry pan for 30 seconds each side, then wrap them in a clean tea towel to keep them soft.
1 min - 5
Fill each tortilla with a spoon of mushrooms, some cabbage, avocado and pickled red onions. Finish with coriander and a squeeze of lime.
Tips
- Do not add the sauce until the mushrooms have stopped giving off water, or they will boil and go soft instead of browning.
- Shred the mushrooms along the grain. It gives the chewy, stringy texture that makes them taste like pulled pork.
- Use your ready made corn tortillas (see the base recipe), or shop bought ones labelled gluten free.
Storing and freezing
Keep the mushroom filling 3 days in the fridge and reheat until steaming hot. Fill the tortillas fresh each time, as they go soggy.
Questions
Can I use other mushrooms?
Yes, but king oyster mushrooms shred best. Portobello cut into thick strips, or oyster mushrooms torn by hand, also work. Cook them well to drive off the water.
Are these tacos vegan and gluten free?
Yes. The BBQ sauce, corn tortillas and pickled onions are all vegan and gluten free. Check any shop bought tortillas for added wheat flour.
Is this a traditional Mexican taco?
No, it is a fusion idea that borrows American BBQ flavour and a Mexican corn tortilla. Mexican tacos usually use salsas, not a sweet BBQ sauce.
More made with pickled red onions (cebollas encurtidas)
Pozole Rojo de Setas (Mushroom Red Pozole)
DFEFNFTikka Chicken Rice Bowl with Pickled Red Onions
EFNFHPPollo Pibil (Yucatecan Achiote Roast Chicken)
DFEFNFSalmón al Adobo de Guajillo con Aguacate (Guajillo Salmon with Avocado Salsa)
EFNFLCSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
