These crispy mushroom tacos are a must try for mushroom lovers! Oven baked crispy mushrooms, coated with a sweet and spicy sauce in a corn tortilla with melted cheese, slaw for crunch, a creamy jalapeño sauce and pickled radish. Everything together these tacos are soo tasty and full of flavor. They have so many textures making everything so delicious. Add this to your list of recipes to make for Taco Tuesday!

Happy Cooking!

Servings: 5-6 street-style tacos

Prep Time: 30 mins

Cooking/Baking Time: 30-40 mins

Pickling Time: 3 hours

Total Time: 4 hours

Ingredients: 

Crispy Mushrooms: 

• 8-10 oz whole white Mushrooms

• 1 tsp Garlic powder

• 1/2 tsp Salt 

• 1/2 tsp Pepper 

• 1/2 tsp paprika 

• 1 tbsp Olive oil or chil oil

• 1.5 tbsp Flour 

• 2.5 tbsp Bread crumbs 

• 1.5 tbsp Sriracha 

• Oil/butter to spray

• 1 tsp Soy sauce 

• 1 tbsp Ketchup 

• 1 tbsp Brown sugar

• 1/2 tsp Garlic powder

• 1/2 tbsp Red chili flakes

Pickled Radish:

• 4-5 Radishes cut into thin slices

• 1/-2/3 cup Hot water

• 2 tbsp white Vinegar 

• 1/4 tsp Salt 

• 1/2 tsp Sugar  

• 1 tbsp lime juice

Creamy Jalapeno Sauce:

• 1/4 cup sour cream

• 2 tbsp Mayo

• 1/2 jalapeño

• 1/2 serrano

• 1 tbsp Lime juice 

• 1/4 tsp Garlic powder

• 1/4 tsp Onion powder

• 1/4-1/2 tsp Salt

• 1/2 tsp Paprika

• 1/4 tsp Cumin powder

• 1/8 tsp Cocoa powder 

To assemble:

• 5-6 street style corn Tacos 

• 1/4-1/3 cup cheddar Cheese 

• 1 cup shredded Slaw/ cabbage

Directions: 

1. Pickled Radish: In a bowl add the thickly sliced radish, hot water, vinegar, lime juice, salt, and sugar. Mix it together. Cover and refrigerate for 2-3 hours. Give it a stir midway.

2. Creamy Jalapeno sauce: In a food processor add all the ingredients and bring till combined and the chilis are broken down. Keep it in a bowl covered in the fridge to thicken.

3. Crispy Mushrooms: Wash the mushrooms and let them air dry. Preheat the oven to 375F. Prepare a baking tray lined with foil and spray with oil/butter.

4. Add the mushrooms, garlic powder, salt, pepper and paprika to the baking tray and give it a toss.

5. Bake at 375F for 8-12 mins till they are almost cooked through.

6. Once out of the oven, give it a toss.

7. Add flour, bread crumbs and give it a toss with the mushrooms. It’s okay if you have some extra breadcrumbs on the tray.

8. Bake at 375F for 5-7 mins.

9. In a saucepan mix sriracha, soy, ketchup, brown sugar, garlic powder, and chili flakes. Cook for 2-3 mins on low flame till the sugar dissolves.

10. Once the mushrooms are out of the oven, toss them in the sauce and using your hands, make sure they are coated well.

11. Spray oil/butter over the mushrooms and bake them at 375F for 10-12 mins till crispy, flipping them midway.

12. Assembly: Heat one side of the tortillas on a griddle till slightly warm. Flip it over and sprinkle some cheese on it. Cook on low till the tortilla is warm and soft and the cheese has melted.

13. Top with some shredded slaw and then the crispy mushrooms.

14. Drizzle some creamy jalapeño spice over it and place 2/3 pieces of the pickled radish over it.

15. Serve immediately with more of the jalapeño sauce.

Notes/Tips:

• Creamy Jalapeno sauce: The jalapeno sauce will thicken the longer it sits in the fridge. Adding serranos makes it spicier so if you want use more jalapenos to make it less spicy. You can keep it in an airtight container in the fridge for 10 days.

• Pickled Radish: You can keep it in an airtight container in the fridge for 3-5 months.

• Crispy Mushrooms: Make sure the mushrooms are almost cooked through during the first round in the oven. They will release water which is fine, it’ll help coat the crumbs.

• The last round of baking the mushrooms makes them crispy. If you want them extra crispy, coat them well and deep fry them.

• You can use flour tortillas but I prefer these with corn tortillas.