June 14, 2022
Cheesy Chipotle Tacos
These Cheesy Chipotle Tacos are a delicious and quick meal that everyone is sure to love! Chipotle seasoned oyster mushrooms are sautéed until perfectly caramelized, then stuffed in corn tortillas with creamy vegan cheese shreds and baked until crispy and melty! Pile on fresh toppings and enjoy!
Cheesy Chipotle Tacos
With Father’s Day right around the corner, I’ve been thinking of something epic to make for my own dad. My dad lives right around the corner from my wife and I, and he’ll usually come over on days I’m photographing recipes to eat the leftovers or take them home. I don’t know why, but *every single time* I make tacos, he makes it his life’s mission to get here in time to eat as many as he possibly can. I never really knew my dad to be a taco lover, but for some reason, whenever I make them, he inhales them!
That said, I thought … no better recipe than tacos to make for my dad this Father’s Day. And these Cheesy Chipotle tacos check all the boxes for the perfect Father’s Day (or any day) dish. They’re easy, delicious, and require just a handful of ingredients. Not to mention, they’re super customizable so you can make a ton and tailor the toppings and fresh fillings to your liking!
Grab a drink and let’s get to cooking the best Cheesy Chipotle Tacos!
what goes into cheesy chipotle tacos, plus substitutions
I love this recipe because I’d super easy and requires minimal ingredients! Here’s what you’ll need to make em:
- King Trumpet Mushrooms: King Trumpet mushrooms are one of my favorite varietals of mushrooms! They’re the largest species of mushrooms with wide, meaty stems and small caps—perfect for replicating dishes like shredded meat! I can almost always find them in my local Asian market and at my local health food stores, such as Whole Foods and Sprouts. You can also check your farmer’s markets! If you don’t have access to oyster mushrooms, use whatever you can find! Just shred or slice them as thinly as possible. Note that some mushrooms have more water content than others, so if using a different varietal, cooking times might differ.
- Chipotles in Adobo Sauce
- Avocado Oil: or any neutral oil, such as grapeseed, canola, or vegetable
- Apple cider vinegar: regular white vinegar or white wine vinegar work, too!
- Dried Mexican oregano
- Chipotle chili powder: you can sub equal portions smoked paprika
- Garlic powder: or garlic granules
- Ground cumin
- Salt
- Corn tortillas: sub flour if you prefer
- Vegan cheddar cheese shreds
- Optional Fresh fillings/toppings: shredded lettuce, vegan avocado cream sauce (homemade or store-bought), pickled onions, pickled jalapeños, cilantro – and anything else you want!
how to make cheesy chipotle tacos
Aside from being tasty af, these tacos are also simple to prepare! Here’s how to make ’em in just a few easy steps:
1. mushroom filling:
Using your hands, shred the stems mushrooms into meat-like strips (kind of like you’re pulling string cheese). Place the shreds into the large bowl and season. Massage the mushrooms with your hands, ensuring they are well coated with the seasoning. Heat the oil in a large pan over medium-high heat. Add the mushrooms into the pan and cook, stirring every few minutes, until most of the moisture has cooked out of the mushrooms and the edges start to crisp up a bit. Remove from the heat and set aside.
2. Bake:
Line your tortillas onto a prepared baking sheet. Brush on some oil and divide the vegan cheese amongst the inside of the tortillas, followed by a generous portion of the chipotle seasoned mushrooms. Place in the oven for 5 minutes, then remove and fold the tortillas in half, making them into tacos. Place back into the oven and bake until golden and crispy, flipping halfway through, 10 to 12 more minutes. If your baking sheet isn’t large enough, you may have to do this in batches.
3. Fill:
6. Let the tacos cool at room temperature for 5 minutes, then fill each taco with lettuce and top with avocado cream sauce, pickled onions and jalapeno, and garnish with cilantro, and enjoy!
more recipes that are perfect for father’s day
- Skillet Baked Ziti
- General Tso’s Cauliflower
- Chick’n Verde Stuffed Poblano Peppers
- Vegan Ground Beef Enchiladas
- Korean-Style Hot Chick’n Sandwiches
more taco recipe to try this summer:
- Crispy Potato Tacos
- Chipotle Maple Cauliflower Tacos
- Vegan Birria Tacos
- Mushroom Asada Tacos
- Barbacoa-Inspired Tacos
taco Tuesday, and every other day of the week!
If you make these Cheesy Chipotle Tacos for your next Taco Tuesday (or any day of the week for that matter), I’d love to see! Snap a photo or a video, share it on Instagram or TikTok and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. The best part of recipe development is seeing all of your amazing recreations of my recipes! Til next time, friends!
XOXO!
Cheesy Chipotle Tacos
Ingredients
Ingredients:
- • 2 pounds king trumpet or oyster mushrooms see recipe notes 1
- • 1 7 ounce can of chipotles in adobo sauce
- • 5 tablespoons avocado oil divided
- • 2 tablespoons apple cider vinegar
- • 1 tablespoon Mexican oregano
- • 1 tablespoon chipotle chili powder
- • 2 teaspoons garlic powder
- • 2 teaspoons ground cumin
- • 1 teaspoon kosher salt plus more to taste
- • 10 6-inch corn tortillas
- • 1 ½ cups vegan cheddar shreds
Garnishes:
- • Shredded lettuce
- • Vegan-friendly avocado cream sauce homemade or store-bought
- • Pickled red onion
- • Pickled jalapeno
- • Fresh chopped cilantro
Instructions
- Preheat oven to 400°F.
- Remove 2 chipotles from the can of chipotles in adobo sauce and chop finely. Set aside. Next, try to remove as much of the adobo sauce from the can as you can – I can typically get about ¼ of a cup. Set aside. (see recipe notes 2)
- If using king trumpet mushrooms, cut off the tops, slice them thinly and place them into a large bowl. Using your hands, shred the stems mushrooms into meat-like strips (kind of like you’re pulling string cheese). Place the shreds into the large bowl and season with the chopped chipotles, adobo sauce, 2 tablespoons avocado oil apple cider vinegar, Mexican oregano, chipotle chili powder, garlic powder, cumin, and salt. Give it a good massage to ensure all the pieces are coated.
- Heat 2 tablespoons of avocado oil in a large pan over medium-high heat. Once the oil is hot, add the mushrooms into the pan and cook, stirring every few minutes, until most of the moisture has cooked out of the mushrooms and the edges start to crisp up a bit, 20 to 25 minutes. Taste and adjust seasonings, adding more salt if necessary. Remove from the heat and set aside.
- Line your tortillas onto a prepared baking sheet. Brush the remaining tablespoon of oil evely among the bottom side of the tortillas. Divide the vegan cheese amongst the inside of the tortillas, followed by a generous portion of the chipotle seasoned mushrooms. Place in the oven for 5 minutes, then remove and fold the tortillas in half, making them into tacos. Place back into the oven and bake until golden and crispy, flipping halfway through, 10 to 12 more minutes. If your baking sheet isn’t large enough, you may have to do this in batches.
- Let the tacos cool at room temperature for 5 minutes, then fill each taco with lettuce and top with avocado cream sauce, pickled onions and jalapeno, and garnish with cilantro, and enjoy!
Notes
2. Store the remaining chipotles in a covered container in the refrigerator for up to 2 weeks.
