Vegan Tacos de Hongos al Pastor (Mushroom and Pineapple Tacos)
Why this recipe works
- Al pastor-style flavour: Achiote, garlic, chilli and pineapple juice give the mushrooms a vivid, savoury-sweet marinade with warmth and depth.
- Caramelised and fresh: Deeply browned mushrooms contrast with juicy pineapple, crisp onion, fresh coriander and bright lime.
- Fast taco filling: The mushrooms cook quickly in a frying pan while the toppings are prepared, keeping the whole meal under 30 minutes.
Get the most out of this recipe
Adjust the heat
- For less heat: Swap the hot chilli powder for smoked paprika for a gentler, smokier filling.
- For more heat: Use a hotter chilli powder or add a little extra to the marinade, tasting for balance before cooking.
- Keep it balanced: Fresh lime and ripe pineapple help soften the chilli heat, so add them just before serving.
Authenticity notes
- Plant-based al pastor style: Mushrooms replace the traditional meat while keeping the recognisable achiote, chilli and pineapple flavour profile.
- Achiote matters: Ground annatto, also known as achiote, brings the earthy flavour and red-orange colour associated with al pastor marinades.
- Classic taco finishes: Corn tortillas, onion, coriander, pineapple and lime keep the serving style fresh, bright and familiar.
Texture tips
- Let the mushrooms brown: Spread them out in the pan and avoid constant stirring so they caramelise rather than steam.
- Cook off the liquid: Wait until the marinade and mushroom juices have evaporated before filling the tortillas.
- Use bite-sized pieces: Cut the mushrooms large enough to keep some chew, as they shrink noticeably as they cook.
Make-ahead tips
- Cook the filling ahead: The mushroom filling can be prepared in advance and stored in the fridge for up to 3 days.
- Keep toppings fresh: Store the filling separately from the tortillas, pineapple, onion, coriander and lime.
- Reheat before assembling: Warm the mushrooms in a frying pan over a medium heat until piping hot, then heat the tortillas fresh.
Equipment you'll need
Ingredients
Instructions
- In a mixing bowl, whisk together the pineapple juice, ground annatto, garlic, hot chili powder and fine sea salt. Slice the mushrooms into bite-sized pieces, then toss them through the marinade until well coated.
- Heat the vegetable oil in a large frying pan over a medium-high heat. Add the mushrooms and cook for 10 to 12 minutes, stirring occasionally, until the liquid has evaporated and the mushrooms are deeply browned and caramelised.
- While the mushrooms cook, dice the pineapple and finely chop the white onion and fresh coriander. Cut the lime into wedges.
- Warm the corn tortillas in a dry frying pan over a medium heat for about 20 to 30 seconds per side, until pliable and lightly toasted. Keep them stacked and covered with a clean tea towel as you go.
- Pile the mushroom filling into the warm tortillas and top with pineapple, onion and coriander. Finish with a generous squeeze of lime and serve straight away.
Recipe notes
Tips
- For the best caramelisation, spread the mushrooms out in the pan and let them sit for a minute or two between stirs so they can brown rather than steam.
- If your pan is small, cook the mushrooms in two batches so they colour properly.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the mushrooms are cooked until piping hot throughout.
Substitutions
- Replace hot chili powder with smoked paprika for a milder, smokier taco.
- Replace white onion with red onion for a slightly sweeter bite.
Storage
- Refrigerate up to 3 days
- Store the mushroom filling in an airtight container in the fridge. Reheat in a frying pan over a medium heat until piping hot, then warm the corn tortillas fresh and assemble with the pineapple, onion, coriander and lime.
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Recipe overview
- Servings: 3 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Mexican
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