Fruit and Vegetable illustration

Carnitas – Mexican “Mushroom Meat” Tacos

Literally means “little meats” here we use mushroom as the basis and braise and fry it with some Mexican spices and serve with a charred mango salsa, smashed avocado, and some pickled cabbage. This makes a delicious meal any time of the day!

Takes 30 minutes

Serves 2



Mushroom Carne:

  • 1 small red onion
  • 1 clove garlic
  • ½ fresh red chilli
  • 250 g 8.8 oz oyster mushrooms
  • 1 tbsp cumin seeds
  • 1 tbsp dried oregano
  • 2 bay leaves
  • 2 tbsp tamari soy sauce
  • 1 tsp salt
  • 3 tbsp tomato puree

Smashed Avocado:

  • 1 ripe avocado
  • Pinch of salt
  • ½ lime

Charred Mango Salsa:

  • 1 ripe mango
  • 200 g 7.1 oz cherry tomatoes (ideally assorted colours)
  • ½ red onion
  • 15 g 0.5 oz fresh coriander
  • ½ lime

Other Ingredients:

  • 50 g 1.8 oz pickled cabbage (sauerkraut)
  • 6 corn tacos or wheat tacos



  • Prep the ingredients for the mushroom carne: Peel and dice 1 small red onion and 1 clove of garlic; finely dice ½ fresh red chilli; finely chop 250g (8.8 oz) oyster mushrooms.
  • Fry the base flavours: Heat a wide-bottomed pan on high heat and add in 1 tsp of oil. Once hot, add 1 tbsp cumin seeds, the diced onion, and chilli. Fry for 3-4 minutes.
  • Add garlic and mushrooms: Add the diced garlic and chopped mushrooms to the pan. Fry for an additional 3-4 minutes.
  • Incorporate the spices and liquids: Add 1 tbsp dried oregano, 2 bay leaves, 2 tbsp tamari (soy sauce), 3 tbsp tomato puree, and 1 tsp salt. Mix well until the flavours are well distributed.
  • Braise the mixture: Add 2 tbsp of water and allow to braise, mixing through while deglazing any stuck mushrooms from the pan. Taste and adjust the seasoning to your liking. Remove from heat and set aside.
  • Make the charred mango salsa: Cut the cheeks off 1 ripe mango and char them on a hot pan until golden on the flesh side. Remove from the skin and cut into small pieces. Quarter 200g (7.1 oz) cherry tomatoes, peel and finely dice ½ red onion, finely chop 15g (0.5 oz) fresh coriander. Mix together with the juice of ½ lime. Season with salt and black pepper to taste.
  • Prepare the smashed avocado: Remove the flesh from 1 ripe avocado and mash with the juice of the remaining ½ lime and a pinch of salt. Mash until smooth. Taste and adjust the seasoning.
  • Char the tacos: Slightly char 6 corn or wheat tacos on a dry pan until slightly crispy.
  • Assemble the tacos: Spread a layer of smashed avocado on each taco, followed by some mango salsa, pickled cabbage, and topped with the mushroom carne. Repeat with the remaining tacos and fillings.
  • Enjoy your delicious mushroom meat tacos!
  P r i n t   R e c i p e

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