Tacos de Hongos al Adobo (Mushroom Adobo Tacos)
Torn oyster mushrooms roasted in a brick red guajillo marinade until crisp at the edges, piled into warm corn tortillas.
Made with Pickled red onions (cebollas encurtidas) and Guajillo adobo paste and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.05 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
Put the mushrooms in a bowl with 80 g of your ready made guajillo adobo paste (see the base recipe), the olive oil and the juice of half the lime. Toss with your hands until every piece is coated, then leave for 20 minutes.
20 min - 2
Heat a large frying pan or griddle over a high heat until very hot. Cook the mushrooms in 2 batches for 5 to 6 minutes each, pressing them down, until they are deep red, crisp at the edges and all the liquid has cooked off. Do not crowd the pan.
6 min - 3
Season with the salt and squeeze over the rest of the lime juice. Keep warm.
- 4
Warm the corn tortillas (use your ready made corn tortillas from masa harina, see the base recipe) in a dry pan for 30 seconds on each side. Wrap them in a clean tea towel to stay soft.
1 min - 5
Fill each tortilla with mushrooms, a little chopped white onion, coriander and some of your ready made pickled red onions. Serve straight away with lime wedges.
Tips
- Oyster or king oyster mushrooms give the best chew. Chestnut mushrooms work but release more water, so cook them in smaller batches.
- Do not salt the mushrooms before cooking. Salt draws out water and stops them browning.
- The adobo paste is thick, so use your hands to coat the mushrooms. If it will not spread, loosen it with a teaspoon of water.
- For a smoky finish, press the mushrooms against a very hot griddle until the edges char.
Storing and freezing
Keep leftover cooked mushrooms in a sealed container in the fridge for up to 2 days and reheat in a hot pan until steaming hot all the way through. Do not freeze assembled tacos.
Questions
Can I use other mushrooms for these tacos?
Yes. King oyster mushrooms sliced into thick strips are the best swap, and portobello or chestnut mushrooms also work. Cook them in small batches so they brown rather than steam.
Are these tacos vegan and gluten free?
Yes, provided your corn tortillas are made only from masa harina, water and salt, as in the base recipe. All the other ingredients are plant based and free from gluten, dairy, egg and nuts. Check the label on any shop bought tortillas.
How spicy are they?
Mild to medium. Guajillo and ancho chillies are fruity rather than fiery. Add a spoonful of salsa or a sliced fresh chilli on top for more heat.
More made with pickled red onions (cebollas encurtidas)
Ensalada de Sandía con Queso Fresco (Watermelon and Queso Fresco Salad)
EFNFTacos de Coliflor al Achiote (Citrus Achiote Cauliflower Tacos)
DFEFNFChar Siu Tofu Rice Bowls with Pickled Onions
DFEFNFPoc Chuc (Yucatecan Grilled Pork with Sour Orange)
DFEFNFSee 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.