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These Mushroom Carnitas Tacos are bold, satisfying and packed with texture – crispy shredded mushrooms layered with creamy, spicy and fresh toppings, all wrapped in soft tortillas. High in protein and big on flavour, this is vegan food that doesn’t feel like a compromise.
If you’re looking for a plant-based meal that actually hits the spot, this is it. These Mushroom Carnitas bring serious, takeaway-style flavour, along with 20g protein per serving (even more if you use our Easy Tofu Mayo).
Soft tortillas are loaded with crispy, spiced mushrooms, jalapeño cream cheese, pickled red onions and a drizzle of garlic mayo, then finished with a squeeze of lime for that perfect balance of heat, creaminess and zing.
Recipe updated on: 18th March 2026
Quick links:
- Jump to Recipe
- Ingredients
- Step-by-Step Instructions (with Photos)
- Success Tips
- Serving Suggestions & Storage
- FAQs
WHY YOU’LL LOVE THIS RECIPE
If you’ve ever tried a vegan recipe and thought “this is missing something” – this is not that.
This is the kind of meal that hits properly – BIG flavour, GREAT texture, and genuinely filling. Here are some highlights I think you’ll love:
- Meaty Mushrooms. The mushrooms roast down into something surprisingly meaty – crispy on the edges, chewy in the middle.
- Deeply savoury. The mushrooms are roasted in spices and orange juice to give you that deep, savoury, slightly smoky carnitas vibe, with just a hint of sweetness.
- Lively flavours. The mushrooms are paired with vegan jalapeño cream cheese, garlic mayo, pickled red onions and fresh lime so you’ve got contrast in every bite – creamy, spicy, smoky, sharp and fresh.
- High protein. These tacos are packed with 20g protein per serving (with 2 tacos per person) thanks to the tofu-based cream cheese and other plant-based power ingredients.
Want to increase the protein further? Use our Easy Homemade Tofu Mayo, rather than shop-bought mayo, when making the garlic mayonnaise sauce.
Need to save time? Use shop-bought vegan cream cheese, garlic mayonnaise and slaw. The crispy shredded mushrooms are the only bit you really need to make from scratch.
HOW TO MAKE THESE MUSHROOM CARNITAS TACOS
Here’s a summary of the ingredients needed and steps involved in making this Shredded Mushroom Carnitas recipe.
Make sure to head to the recipe card below for the full recipe, ingredient quantities and detailed instructions.
INGREDIENTS FOR: MUSHROOM CARNITAS TACOS
This recipe has four main elements – but you don’t have to make them all from scratch.
1. Shredded mushroom carnitas (the core)
- Mushrooms: use regular button or cremini mushrooms – they’re cheap and easy to find.
- Herbs and spices: cumin, oregano, garlic powder, cayenne pepper, seasoning
- Onion: white or red onion
- Orange juice
- Olive oil
2. Jalapeño cream cheese
- Cashews: Soak these overnight if you can, or for at least 1 hour in boiling water, so that you get a silky smooth finish to your cream cheese
- Silken tofu: Adds protein and a smooth texture
- Jalapeño: From a jar, diced into small pieces
- Other ingredients: Lemon juice, garlic, onion granules, seasoning
Looking for a shortcut? Use shop-bought vegan cream cheese and stir in jalapeños.
3. Garlic mayonnaise
- Vegan mayo: Shop-bought, or use our Homemade Tofu Mayo for added protein!
- Garlic: Ideally fresh, for the best flavour
- Other ingredients: Lemon juice and black pepper
Looking for (even more of) a shortcut? Use shop-bought vegan garlic mayo.
4. Pickled red onions
- Red onion
- Vinegar
You can use shop-bought pickled pink slaw if you prefer.
To serve
- Soft mini tortilla wraps (or corn tortillas)
- Fresh coriander
- Fresh lime
HOW TO MAKE MUSHROOM CARNITAS
Here’s a quick overview of how to make this recipe – head to the recipe card below for the full method and ingredients list.
STEP 1. Make the cashew cream cheese by blending the ingredients (except the jalapeños) together until smooth.
STEP 2. Stir through the diced jalapeños and then put in the fridge to firm up.
STEP 3 and 4. Shred the mushrooms. Crush and pull apart with a fork and then place them on a tray or in a bowl ready to be seasoned.
STEP 5. Season the mushrooms. Stir in the herbs, spices, orange juice and onion. Then spread the mushrooms across two trays. Important – this is what gets them crispy, not soggy!
STEP 6. Roast until the edges are crispy. Approx 45 minutes.
STEP 7. Make the garlic mayo by mixing together vegan mayonnaise, fresh garlic, lemon juice and pepper.
STEP 8. Make the pickled red onions by soaking the onion slices in hot water before draining and stirring through vinegar.
STEP 9. Assemble. Spread the cream cheese on the tortillas and top with crispy mushrooms, pickled red onions, garlic mayo, fresh coriander and a squeeze of lime juice.
SERVING SUGGESTIONS
- Keep it simple – 2 tacos per person, with all the toppings
- Add some classic sides – tortilla chips and homemade guacamole
- Make it a full spread – add charred corn on the cob and crispy sweet potato fries
HOW TO STORE
Cream cheese, mayonnaise and pickled onions. These all store well, so feel free to make them in advance and store them in the fridge in an airtight container for up to 2 days.
Mushrooms. These are best eaten fresh (they lose texture when reheated), so we don’t recommend making them in advance. If you have leftovers, you can store them in an airtight container for up to 2 days and then fry until hot through before serving.
TIPS FOR MAKING MUSHROOM CARNITAS
Use two trays, not one. If the trays are overcrowded, the mushrooms will steam instead of crisping, so spread the crushed mushrooms out over 2 large trays.
Don’t skip the orange juice. It’s what gives that signature carnitas flavour and it balances the spices. We’ve tested this recipe without the orange juice and it it’s much better with it!
Serve the mushrooms freshly cooked. This is when the texture is at its best (crispy) – if you store them they’ll lose their crispness.
Keep the tortillas small. These mushroom carnitas tacos are flavour packed, so mini wraps work better than large ones.
Use shortcuts if needed. If time is tight you can use shop-bought vegan cream cheese (just add jalapeños), garlic mayo and pink slaw. Always make the mushrooms from scratch and serve freshly cooked for optimal flavour and texture.
FREQUENTLY ASKED QUESTIONS
Can I make these mushroom carnitas gluten free?
Yes – just use gluten free tortillas and check the ingredients of any shop-bought items.
Can I reheat or freeze these carnitas?
The toppings store well, but the mushrooms are best served fresh because reheating softens them. That being said, we have reheated the mushrooms in the past and they’re still tasty!
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Mushroom Carnitas Tacos (High Protein & Vegan)
Ingredients
For the jalapeño cream cheese:
- 100 g cashews (soaked in boiling water for at least 1 hour (ideally overnight))
- 200 g silken tofu (drained)
- 2 tbsp lemon juice
- 1.5 tsp fresh garlic (minced (or 0.25 tsp garlic powder))
- 1 tsp dried onion granules
- 0.5 tsp salt
- 1 pinch ground black pepper
- 15 g jalapeños (from a jar, diced)
- Substitute: Your favourite shop-bought vegan cream cheese with diced jalapeños stirred through, to taste
For the shredded mushrooms:
- 1 kg mushrooms
- 3 tbsp olive oil
- 4 tsp ground cumin
- 3 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- ¾ tsp cayenne pepper
- 75 g onion (sliced)
- 150 ml orange juice
For the vegan garlic mayonnaise sauce:
- 60 g vegan mayo
- 1 tsp fresh garlic (minced)
- 1 tsp lemon juice
- Pinch black pepper
- Substitute: Your favourite shop-bought vegan garlic mayo
For the easy pickled red onions:
- ½ red onion (sliced)
- 1 tbsp vinegar
- Substitute: A shop-bought pickled pink slaw
To serve:
- 8 mini soft tortilla wraps (or corn tortillas)
- 2 tbsp fresh coriander (roughly chopped)
- 1 lime (cut into 4 wedges)
Instructions
To make the jalapeño cream cheese:
- Soak the cashews in boiling water for at least 1 hour (ideally overnight).
- Drain the soaking water from the cashews and discard. Add the cream cheese ingredients, except for the jalapeños, to a high power blender and blend for 2-3 minutes until silky smooth.100 g cashews, 200 g silken tofu, 2 tbsp lemon juice, 1.5 tsp fresh garlic, 1 tsp dried onion granules, 0.5 tsp salt, 1 pinch ground black pepper
- Stir through the diced jalapeños and then place the cream cheese the fridge to firm up whilst you make the rest of the dish.15 g jalapeños
To make the shredded mushrooms:
- Preheat the oven to 175°C fan (195°C conventional / 390°F / gas mark 6).
- Clean the mushrooms by wiping off off any mud.Note: Don't soak the mushrooms in water to clean them, they have a tendency to soak up the water which will lead to a much longer cook time.1 kg mushrooms
- Put the mushrooms on a large unlined tray (i.e. no baking paper) and use the back of a fork to crush them so they end up with a shredded texture (please see the process photos on the blog).
- Add the oil, herbs, spices and seasoning to the mushrooms and stir through with a spoon or your hands.3 tbsp olive oil, 4 tsp ground cumin, 3 tsp dried oregano, 1 tsp garlic powder, 1 tsp salt, 1 tsp black pepper, 3/4 tsp cayenne pepper
- Stir through the sliced onion and orange juice.75 g onion, 150 ml orange juice
- Once all of the mushroom ingredients are mixed together, divide the mushrooms between two large trays and spread them out into a thin layerNote: If you cook them on one tray they will take much longer to cook.
- Bake for around 45 minutes, or until the edges of the mushrooms are starting to crisp up. Note: The mushrooms will reduce in size by at least 1/2 whilst cooking.
To make the vegan garlic mayonnaise sauce:
- Stir together all of the garlic mayonnaise sauce ingredients until combined.60 g vegan mayo, 1 tsp fresh garlic, 1 tsp lemon juice, Pinch black pepper
To make the easy pickled red onions
- Add the sliced red onions to a bowl and cover with boiling water. Set aside for 10 minutes.1/2 red onion
- Drain the water off, stir in 1 tbsp of vinegar and leave for 5 minutes (they’ll turn a lovely bright pink).1 tbsp vinegar
To serve:
- Spread cream cheese on the soft mini tortillas and then add the crispy shredded mushrooms.8 mini soft tortilla wraps
- Top with pickled red onions, a drizzle of garlic mayo, fresh coriander and finish with a squeeze of fresh lime.2 tbsp fresh coriander, 1 lime
- Enjoy whilst the mushrooms are still warm.
Notes
Nutrition
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Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
