Lunche for 4
Oyster Mushroom Carnitas Tacos
$16.04for 450 minServes 4
Cornstarch-coated oyster mushrooms roast until crisp, then take on citrus and spice for a plant-based taco filling.
Photo: holajalapeno.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Mushrooms$0.40/oz typical | 32 oz | $12.80Typical price |
 | Juice, soda and mixers$0.04/oz typical | 2 oz | $0.08Typical price |
| Garlic$0.75 each typical | a little | $0.08Typical price |
| Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical | a little | $0.02Typical price |
| Onions$1.29/lb typical | a little | $0.06Typical price |
| Fresh herbs (cilantro, parsley, basil)$1.49 each typical | a little | $0.19Typical price |
 | Lemons and limes$0.60 each typical | 0.5 | $0.35Typical price |
 | Salsa$0.14/oz typical | 0.5 oz | $0.07Typical price |
| Total for the servings shown | $16.04 | ||
Pantry staples you likely have
Cornstarch, vanilla, yeast, cocoaDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blendsSalt and pepperOlive and cooking oil
Not included in the cost.
Swaps
- Swap Onions for Red onionsabout $0.20/lb more at typical prices
- 50 minstart to table
- Mediumdifficulty
- 4servings as written
- $$typical cost tier
MexicanVegetarianVeganDairy-freeGluten-freeKid-friendlyLunches
$4.01 per serving$16.04 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 2 lb oyster mushrooms
- 1/2 cup cornstarch
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ancho chili powder
- 1 tsp ground cumin
- 2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 cup orange juice
- 1 tbsp lime juice
- 1 clove garlic
- 1/2 tsp dried mexican oregano
- 1/4 tsp freshly ground black pepper
- 3/4 cup avocado oil or other neutral oil
- warm corn tortillas (optional)
- minced white onion (optional)
- minced cilantro (optional)
- lime wedges (optional)
- favorite salsa (optional)
Steps
- Heat the oven to 425 F and line a large baking sheet with oil.
- Tear the oyster mushrooms into strips and toss them with cornstarch, onion powder, garlic powder, ancho chili powder, cumin, salt, cinnamon, oregano, and pepper.
- Spread the mushrooms on the baking sheet and roast for 25 minutes, turning them after 15 minutes.
- Simmer the orange juice, lime juice, garlic, and 2 tablespoons water in a small pan for 5 minutes.
- Toss the roasted mushrooms with the citrus sauce and cook for 3 minutes.
- Warm the corn tortillas in a dry skillet for 1 minute per side, if using.
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Collections with this recipe
Dairy-free Mexican lunches 110Vegetarian Mexican lunches 99Gluten-free Mexican lunches 54Kid-friendly Mexican lunches 40