Oyster Mushroom Tacos

This recipe is inspired by an appetizer at one of my favorite vegan restaurants, True Bistro, located in Somerville, MA. This simple dish reminds me of a seafood taco. At times I’ve thought about eating seafood again but when I think about the condition of the oceans and how the oceans are overfished I immediately get that thought out of my head.

Oyster mushrooms are an amazing seafood replacement, they remind me of clams. This simple dish is great for an appetizer or a quick lunch!!!


  • 1-2 packages of oyster mushrooms

  • 10 Corn tortillas

  • 1 cup of Cornmeal

  • 3 T Flour

  • 1 cup of Almond milk

  • 2-3 avocados

  • Small red onion

  • 1 ½ T Lime juice

  • Cayenne pepper

  • Sea salt

  • A few sprigs of Cilantro

  • Cumin

Instructions for mushrooms

  1. Clean off mushrooms with a damp paper towel and break them apart

  2. Heat up some oil in a pan for frying

  3. Prepare 2 bowls—one with almond milk and the other with the cornmeal, flour, salt and cayenne

  4. When the oil is hot and ready dip mushrooms into the milk then into the flour mix. Shake off and drop into oil

  5. Fry mushrooms until golden brown on both sides

  6. Place on paper towel to drain excess oil

Instructions for guacamole

  1. Open and mash 3 avocados

  2. Dice onions and add in

  3. Chop cilantro and add to mixture

  4. Add in lime juice

  5. Add salt and cumin to taste

**Warm up tortillas in a pan for 30 seconds & assemble your tacos!!!!!

Serve with rice & beans on the side to make a full balanced meal. You can also add more ingredients to your taco like lettuce and tomato, I just kept it simple. Enjoy, Peace!!!

Serves: 2-3 people or 1 if you’re greedy lol

Prep Time: 20 minutes

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