Lion’s Mane Mushroom Tacos
A delicious and satisfying plant-based twist on classic fish tacos, these Lion’s Mane tacos deliver all the flavor and texture you love—without the seafood!
Ingredients:
For the “Fish”:
- 1 large Lion’s Mane mushroom
- 1 cup flour (all-purpose or gluten-free)
- 1 tsp baking powder
- 1 cup water (adjust for consistency)
- 1–2 tsp Mexican spice mix (such as cumin, chili powder, smoked paprika, garlic powder)
- Salt, to taste
- Coconut oil or avocado oil, for frying
For Serving:
- Warm corn tortillas
- Thinly sliced cabbage
- Chopped fresh cilantro
- Your favorite salsa
- Mexican crema or sour cream
- Shredded Mexican blend cheese
- Sliced avocado or guacamole
Directions:
- Prepare the Mushroom:
Gently clean the Lion’s Mane mushroom and cut it into taco-sized pieces, about the size of small fish fillets. - Make the Batter:
In a mixing bowl, whisk together the flour, baking powder, Mexican spice mix, a pinch of salt, and water until you get a smooth, light batter. - Heat the Oil:
In a skillet, heat about ¼ inch of coconut or avocado oil over medium-high heat until hot. - Fry the Mushrooms:
Dip each piece of Lion’s Mane into the batter, letting the excess drip off, then gently place into the hot oil. Fry for about 2–3 minutes per side or until golden brown and crispy. Drain on a paper towel. - Assemble the Tacos:
Place fried Lion’s Mane pieces onto warm corn tortillas. Top with cabbage, cilantro, salsa, sour cream, cheese, and avocado. - Serve & Enjoy:
Serve warm with lime wedges on the side, and enjoy your flavorful, crispy Lion’s Mane tacos.
