If I could only cook one lion’s mane recipe for the rest of the month, this would be it.
These tacos are smoky, creamy, crunchy, and fresh the kind of dish that doesn’t need any “for a plant-based version” disclaimers. It just slaps, as my little cousin would say.
The secret is in two parts: the way you season and sear the lion’s mane, and the spicy chipotle slaw that brings balance to every bite. Whether you’re plant-based or just taco-curious, this one hits all the notes.
Ingredients You’ll Need
For the Taco Filling:
- 1 large lion’s mane mushroom, torn into strips
- 1 tablespoon olive oil
- 1 teaspoon chipotle chili powder
- ½ teaspoon smoked paprika
- Salt to taste
For the Slaw:
- 1 cup shredded red cabbage
- 1 tablespoon vegan mayo
- 1 teaspoon lime juice
- ½ teaspoon maple syrup
- ½ teaspoon chipotle in adobo (or more if you like heat)
- Salt to taste
For the Crema:
- 2 tablespoons plant-based sour cream or yogurt
- 1 teaspoon lime juice
- ½ teaspoon garlic powder
- Optional: a dash of hot sauce
Tortillas, avocado, chopped cilantro, and lime wedges for serving.
How to Make Them
1. Make the Slaw
Mix everything together in a bowl and let it sit while you prep the rest. The flavors get better after 10–15 minutes.
2. Sear the Mushroom
Heat oil in a pan over medium-high. Add the torn lion’s mane, chipotle powder, paprika, and salt. Sear until the edges are crisp and slightly browned.
Don’t crowd the pan. Let them sit for a minute or two between stirs to build that smoky crust.
3. Make the Lime Crema
Stir everything together in a small bowl. That’s it.
4. Build Your Tacos
Warm your tortillas, layer in the mushrooms, top with chipotle slaw, a drizzle of crema, and finish with avocado, lime, and cilantro.
Pro Tips
- Use corn tortillas and char them slightly over an open flame or skillet
- Add pickled red onions for extra tang
- Double the crema recipe you’ll want it on everything
Can I Make These Ahead?
Yes! The slaw and crema can be made up to 2 days in advance. Reheat the mushrooms in a hot pan before serving.