Tacos de Hongos al Pastor (King Oyster Mushroom Pastor Tacos)
Meaty king oyster mushrooms in a smoky pastor marinade, seared until charred and served with pineapple and bright pickled onions.
Made with Pickled red onions (cebollas encurtidas) and Corn tortillas from masa harina and Al pastor marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.46 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
Score the cut sides of the mushroom slices lightly with a knife in a criss cross pattern, which helps the marinade soak in and gives you more crisp edges.
- 2
Toss the mushrooms with your ready made al pastor marinade (see the base recipe). Leave for 30 minutes at room temperature, or up to 4 hours in the fridge.
30 min - 3
Heat the olive oil in a large non stick or cast iron pan over a high heat. Cook the mushrooms in two batches, pressing down, for 4 to 5 minutes per side until deeply browned and charred at the edges.
4 min 30 s - 4
Sear the pineapple slices in the same pan for 1 to 2 minutes per side, then chop everything roughly together.
2 min - 5
Warm the tortillas in a dry pan for 30 seconds per side and keep them wrapped in a clean tea towel.
1 min - 6
Fill the tortillas with the mushrooms and pineapple, then top with avocado, pickled red onions and coriander. Serve with lime wedges.
Tips
- King oyster mushrooms give the best meaty chew. Portobello or chestnut mushrooms work too, but cook them until all the liquid has gone.
- Do not stir too often. Leave the mushrooms alone for a few minutes so they brown properly.
- Pat the mushrooms dry with kitchen paper if they feel wet, otherwise they steam instead of browning.
- A pinch of salt on the avocado lifts the whole taco.
Storing and freezing
Keeps in the fridge for up to 3 days, cooled within 1 to 2 hours. Reheat in a hot pan until steaming hot all the way through. The mushrooms freeze for up to 2 months.
Questions
Is this vegan and gluten free?
Yes. Mushrooms, pineapple, avocado, corn tortillas and the marinade contain no animal products, gluten, dairy, egg or nuts. Check the achiote paste label for fillers.
Can I use other vegetables?
Yes. Cauliflower florets, sliced aubergine and drained young jackfruit all work with this marinade. Roast or sear until charred at the edges.
How do I get them less soggy?
Cook the mushrooms in small batches in a very hot pan and let the juices evaporate before stirring. Wet mushrooms steam instead of browning.
More made with pickled red onions (cebollas encurtidas)
Pozole Rojo de Setas (Mushroom Red Pozole)
DFEFNFChuletas de Cerdo Rancheras (Ranch Style Pork Chops)
DFEFNFTikka Chicken Rice Bowl with Pickled Red Onions
EFNFHPPescado a la Talla (Acapulco Style Grilled Fish with Adobo)
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.