Sunny Vegan Tacos

The inspiration for creating these amazing and tasty sunny vegan tacos happened on a girls night out in Atlanta at Estrella’s rooftop restaurant and bar. I was there with the girls and we were all dressed in white and toasting to the weekend. I had already eaten downstairs at Bazati so I didn’t order them, but the menu item caught my attention and held it for a second. I decided I’d create the recipe myself at home. I have no idea what Estrella’s vegan taco tastes like, but I’m sure their delicious. Honestly, what matters most is how tasty my recipe is.

Again, King Oyster Mushrooms are the meaty base. They make these sunny vegan tacos super moist, juicy and filling. The mushrooms also add a very nice texture that combines well with the creamy chipotle sauce and crunch veggies. The toasted corn tortillas surrounds all of the ingredients making this something like a soft pillow that bursts with flavor as soon as you take a bite.

The real stars of this show, however, are the sweet corn ceviche and hot pickled onions. They really bring this all star recipe to the highest level.

Print Recipe

Sunny Vegan Tacos

A unique and tasty taco with a delightful combinations of savory, sweet corn and spicy pickles that is sure to satisfy every taco loving soul.

Course

Main Dish

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

Roasted Garlic & Corn Ceviche

• 2 ears fresh sweet corn kernels removed
• 1 tsp roasted garlic chop end of garlic bulb, cover with 1 tsp olive oil, wrap in foil, bake at 400 for 25 minutes - sqeeze to remove from peeling
• 2 tbsp lime juice or the juice of 1 lime
• 3/4 cup stewed tomatoes quartered
• 1 tsp sesame oil
• 2 tbsp fresh cilantro chopped
• 1 tsp fresh basil or maple syrup
• 1/2 tsp Tia's Taco Seasoning

Hot Pickled Onions

• 1/2 red onion very thinly sliced
• 1/4 cup jicama
• 1/4 cup course black pepper
• 2 tbsp fresh basil
• 1 tbsp dill pickles
• 1 Thai chili pepper finely chopped

Taco Seasoned Mushroom Filling

• 4 cups king oyster mushrooms chopped
• 1/4 cup course black pepper
• 1/4 cup chopped onions
• 1 tbsp Tia's Taco Seasoning
• 12-16 small corn tortillas Heated
• 2 avocados chopped

Course Main Dish Cuisine Mexican Prep Time 15 minutes Cook Time 15 minutes Servings servings Ingredients Roasted Garlic & Corn Ceviche 2 ears fresh sweet corn kernels removed 1 tsp roasted garlic chop end of garlic bulb, cover with 1 tsp olive oil, wrap in foil, bake at 400 for 25 minutes - sqeeze to remove from peeling 2 tbsp lime juice or the juice of 1 lime 3/4 cup stewed tomatoes quartered 1 tsp sesame oil 2 tbsp fresh cilantro chopped 1 tsp fresh basil or maple syrup 1/2 tsp Tia's Taco Seasoning Hot Pickled Onions 1/2 red onion very thinly sliced 1/4 cup jicama 1/4 cup course black pepper 2 tbsp fresh basil 1 tbsp dill pickles 1 Thai chili pepper finely chopped Taco Seasoned Mushroom Filling 4 cups king oyster mushrooms chopped 1/4 cup course black pepper 1/4 cup chopped onions 1 tbsp Tia's Taco Seasoning 12-16 small corn tortillas Heated 2 avocados chopped

Instructions

Roasted Garlic & Corn Ceviche

1. Stir all ingredients together in a mixing bowl until combined well - store in the fridge for up to a week

   

Hot Pickled Onions

1. Make pickle bring by adding all ingredients to a heated sauce pan until sugar and salt are fully dissolved. Simmer for just a few seconds and remove from heat. Add onions to the brine and store refrigerated in an air tight container for up to 2 weeks.

Taco Seasoned Mushrooms Filling

1. Heat water in a sauce pan and add onions and sauté for about 1 minute until onions start to turn transparent
2. Add mushrooms and seasonings, stirring to combine well
3. Bring to a boil and reduce to simmer for 2-3 minutes until mushrooms are tender

Build Tacos

1. Heat Tortillas and top with mushroom filling, corn ceviche, avocados and pickled onions.

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