Tacos de Hongos al Ajillo con Escabeche (Garlic Mushroom Tacos)
Garlicky, chilli-flecked mushrooms in warm corn tortillas, topped with tangy escabeche for a meat free taco night.
Made with Escabeche (pickled jalapenos and carrots) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £1.16 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 a large frying pan over a high heat until hot. Add the mushrooms with no oil and cook for 5 minutes, stirring now and then, until they give off their water and start to brown.
5 min - 2
Add the olive oil, garlic, chilli powder and oregano. Cook for 2 minutes, stirring, until the garlic smells sweet and is just golden. Do not let it burn.
2 min - 3
Season with the salt and squeeze in half the lime juice. Taste and adjust.
- 4
Warm your ready made corn tortillas (see the base recipe) one at a time in a dry pan for 30 seconds on each side, and keep them wrapped in a clean tea towel.
- 5
Spoon the mushrooms into the tortillas, top with the chopped onion and coriander.
- 6
Add a spoonful of your ready made escabeche (see the base recipe) to each taco and finish with the rest of the lime juice.
Tips
- Do not crowd the pan. Cook the mushrooms in two batches if needed so they brown instead of stew.
- Salt mushrooms at the end. Salting early draws out water and stops them browning.
- Add a spoon of the escabeche liquid to the pan at the end for extra tang.
Storing and freezing
Best eaten straight away. Leftover mushrooms keep in the fridge for 2 days and reheat in a hot pan until steaming hot all the way through.
Questions
Are these tacos vegan?
Yes. The mushrooms, olive oil, corn tortillas and escabeche contain no animal products, so they are vegan, and also gluten free, dairy free, egg free and nut free.
Which mushrooms work best?
Shiitake and portobello mushrooms give a meaty bite. Sliced thickly, they brown well. Avoid very small button mushrooms, which turn watery.
More made with escabeche (pickled jalapenos and carrots)
Tortas de Frijol y Aguacate (Bean and Avocado Rolls)
DFEFNFChuletas de Cerdo en Mole con Escabeche (Pork Chops in Red Mole)
GFDFEFNachos de Queso con Frijoles y Escabeche (Cheese Nachos)
GFEFNFTorta de Milanesa de Pollo (Breaded Chicken Sandwich)
NFSee every dish made with escabeche (pickled jalapenos and carrots)
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.