Smoking-Hot Oyster Mushroom “Carne Asada” Tacos + Charred Scallion Crema
Friday night means tacos, and we are not suffering for dinner just because we're skipping meat. Thick shreds of oyster mushrooms tossed in a quick toasted-chile umami bomb, then seared so hard they get those crispy, charred edges you usually only get from a taquería plancha. Paired with a smoky, cooling scallion crema and a bright cabbage crunch, this is high-reward, low-stress cooking.
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Ingredients
- 1.5 lbs oyster mushrooms(Torn into thick, meaty shreds (don't chop them, pull them apart))
- 1 dried guajillo chile(Stemmed and seeded. (Bodega Mode: swap both dried chiles for 1 tbsp chili powder + 1 tsp smoked paprika))
- 1 dried ancho chile(Stemmed and seeded)
- 3 cloves garlic(Peeled)
- 2 tbsp soy sauce(Or Maggi seasoning (my Brooklyn umami shortcut for 'beefy' flavor))
- 1/4 cup orange juice(Fresh or boxed, we aren't judging)
- 3 tbsp neutral oil(Avocado or canola, divided)
- 1 bunch scallions(Roots trimmed)
- 1 jalapeño(Leave whole (use 2 if you want it spicy))
- 1/2 cup Mexican crema(Or sour cream thinned with a splash of water)
- 2 cups green cabbage(Finely shredded)
- 2 limes(Cut into wedges)
- 12 corn tortillas(The good kind, warmed)
- 1 tsp kosher salt(Plus more to taste)
- 3 tbsp neutral oil(mentioned in step 3 and 4, but only 2 tbsp listed)
Instructions
- 1
Heat a large, dry cast-iron skillet or comal over medium-high heat. Drop in 1 bunch scallions and 1 jalapeño. Let them sit undisturbed until deeply blackened in spots, turning occasionally, about 4 minutes. In the last 30 seconds, add the 1 dried guajillo chile and 1 dried ancho chile, pressing them flat with a spatula just until fragrant and slightly changed in color. Do not let them smoke or they get bitter! Remove everything from the pan.
5 min
Tip: Turn on your exhaust fan! We are charring, not burning the house down.
- 2
Place the toasted 1 dried guajillo chile and 1 dried ancho chile in a small bowl and cover with hot tap water to soften. Meanwhile, roughly chop the charred 1 bunch scallions and 1 jalapeño (remove seeds if you want a milder night) and toss them into your blender or food processor along with 1/2 cup Mexican crema and a pinch of kosher salt. Blend until smooth and pale green. Pour into a bowl and set aside. Rinse out the blender.
5 min
Tip: Taste it—then decide if it needs more salt. It should taste smoky, creamy, and bright.
- 3
Drain the softened chiles and add them to the clean blender along with 3 cloves garlic, 2 tbsp soy sauce, 1/4 cup orange juice, and 1 tbsp neutral oil. Blend until it forms a smooth, rich adobo paste. Pour this magic over your shredded 1.5 lbs oyster mushrooms and toss well to coat. (Mom math: this is a great time to assign someone else to set the table.)
5 min
Tip: If doing Bodega Mode (using chili powder/paprika instead of dried chiles), skip the soaking and just blend the powders with the garlic, soy, OJ, and oil.
- 4
Wipe out your cast iron and crank the heat to high. Add 1 tbsp neutral oil. Once it shimmers, add half of the marinated 1.5 lbs oyster mushrooms in an even layer. Step away! Do not touch them for 3 minutes. We want a hard, aggressive sear so they get crispy edges. Toss once, cook for 1 more minute, then transfer to a serving bowl. Repeat with the remaining 1 tbsp neutral oil and the rest of the mushrooms.
10 min
Tip: If you crowd the pan, the mushrooms will sweat and steam. We want a sear! Two batches is the secret to taquería texture at home.
- 5
While the second batch of mushrooms is searing, quickly toss the shredded 2 cups green cabbage with the juice of 1 limes and a heavy pinch of 1 tsp kosher salt. Warm your 12 corn tortillas directly over a gas flame or in a hot skillet until pliable and slightly charred at the edges. Keep them wrapped in a clean kitchen towel.
5 min
Tip: Never serve cold tortillas, ándale. It ruins all the hard work you just did.
- 6
Bring it all to the table. Build your tacos: a warm tortilla, a generous pile of crispy charred mushrooms, a heap of limey cabbage, and a heavy drizzle of the smoky scallion crema. Serve with the remaining 1 limes cut into wedges.
2 min
Tip: We're not suffering for dinner, guys. Look at this spread.
Chef's Notes
Real life note: Oyster mushrooms are magical because they shred just like meat and soak up flavor like a sponge. The soy sauce might seem out of place in a Mexican recipe, but my Brooklyn pantry knows it’s the fastest way to add deep, savory 'asada' vibes without boiling down a meat stock. If you can only find regular button mushrooms, slice them thick, but promise me you won't crowd the pan.
Frequently Asked Questions
How long does Smoking-Hot Oyster Mushroom “Carne Asada” Tacos + Charred Scallion Crema take to make?
Smoking-Hot Oyster Mushroom “Carne Asada” Tacos + Charred Scallion Crema takes about 30 minutes total. That includes 15 minutes of prep and 15 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Smoking-Hot Oyster Mushroom “Carne Asada” Tacos + Charred Scallion Crema?
This recipe is rated easy — it's beginner-friendly and straightforward.
What ingredients do I need for Smoking-Hot Oyster Mushroom “Carne Asada” Tacos + Charred Scallion Crema?
The main ingredients are: oyster mushrooms, dried guajillo chile, dried ancho chile, garlic, soy sauce, orange juice, neutral oil, scallions, jalapeño, Mexican crema, green cabbage, limes, corn tortillas, kosher salt, neutral oil.
What type of meal is Smoking-Hot Oyster Mushroom “Carne Asada” Tacos + Charred Scallion Crema?
Smoking-Hot Oyster Mushroom “Carne Asada” Tacos + Charred Scallion Crema is categorized as: dinner.
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