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Spicy Mushroom Taco

Inspired by Al Pastor, these tacos are easy to make, delicious, and so vibrant! This one is Vegan, but you wouldn't know it! ⁠

Prep Time:

Cook Time:




~2 Hours

10 Minutes


Low Rider, Polvo Rojo

Gluten Free, Vegan

What You Need

  • 1/2 Pound Oyster Mushrooms⁠

  • 2 Tbls Polvo Rojo spice blend⁠

  • 2 Tbls Olive oil⁠

  • 1 can of Pineapple Tidbits in Pineapple Juice⁠

  • 1/2 tsp Low Rider (or Adobo Seasoned Salt)⁠

  • Corn Tortillas⁠

  • Fresh Cilantro⁠

  • 2 Fresh Limes⁠

What To Do

  • Strain out 3 Tbls of juice from your can of pineapple and pour it into a bowl. Squeeze 2 tsp of lime juice into the bowl. Add in the Polvo Rojo, Low Rider, and olive oil. Whisk until incorporated. ⁠

  • Toss your mushrooms in the sauce and then pour everything into a plastic bag. Try to get as much air out as possible, and then store in the fridge for 2 hours.⁠

  • When it's time to eat, lightly oil a pan and turn to high heat. Add your Mushrooms and sear on both sides.

  • While it cooks warm up your tortillas. ⁠

  • When the Mushrooms are ready, plate them on the tortillas. Garnish with Pineapple, Cilantro, and a Lime Wedge.⁠

  • Enjoy!

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