Hongos a la Diabla (Devilled Mushroom Tacos)
Meaty browned mushrooms coated in fiery red devil sauce in warm corn tortillas, finished with pickled onion and coriander.
Made with Pickled red onions (cebollas encurtidas) and Corn tortillas from masa harina and Salsa a la diabla. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.21 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
Heat 1 tbsp oil in a large frying pan over a high heat. Add half the mushrooms in a single layer and leave them for 3 minutes before stirring. Cook for 6 to 8 minutes total until deep golden, then remove. Repeat with the rest.
7 min - 2
Add the remaining oil to the pan and cook the onion for 4 minutes, then the garlic for 30 seconds.
4 min 30 s - 3
Return the mushrooms and pour in your ready made salsa a la diabla (see the base recipe). Cook for 3 to 4 minutes until the sauce clings and the mushrooms are glossy.
3 min 30 s - 4
Squeeze in the lime juice and season to taste.
- 5
Warm your corn tortillas (see the base recipe) in a dry pan for 20 seconds a side.
- 6
Spoon the mushrooms into the tortillas and top with your ready made pickled red onions (see the base recipe) and coriander.
Tips
- Brown the mushrooms in two batches. Crowding them makes them steam and turn grey.
- Salt the mushrooms only at the end so they do not release water early.
- A mix of oyster and chestnut mushrooms adds texture.
- Serve with sliced avocado to cool the heat.
Storing and freezing
Cool within 1 hour and keep the filling in the fridge for up to 3 days. Reheat until steaming hot all the way through. Freeze the filling for up to 2 months.
Questions
Can I use other vegetables?
Yes. Oyster mushrooms, cauliflower florets or diced aubergine all work. Roast or fry them until browned first.
Is this really vegan?
Yes. Mushrooms, vegetables, oil and a vegan sauce. Check that your corn tortillas contain no lard.
Can I use it as a burrito filling?
Yes. Pile the mushrooms with rice and beans in a flour tortilla.
More made with pickled red onions (cebollas encurtidas)
Ensalada de Col y Jícama con Aderezo Cremoso de Jalapeño (Crunchy Cabbage and Jicama Slaw)
GFEFNFGochujang Chicken Tacos with Quick Red Cabbage
GFDFEFTacos de Frijol con Rajas (Bean and Poblano Strip Tacos)
DFEFNFTacos de Hongos al Ajillo (Garlic Mushroom Tacos)
VGVDFSee 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.