Mushroom Birria Tacos

Mushroom Birria Tacos - The Vegan Rhino

Packed with tons of flavor, Birria tacos are one of the best Mexican dishes around. This plant-based version is made with oyster mushrooms and a homemade sauce that is super quick and easy to make!

Mushroom Birria Tacos - The Vegan Rhino 

Yield: 8-12


1 Tbsp. avocado oil

10 oz. oyster mushrooms, shredded

3/4 tsp. garlic powder

1/4 tsp. dried oregano

1/2 tsp. Himalayan pink salt

1/4 cup Birria Sauce

8-12 flour tortillas

1 cup plant-based cheddar cheese


Birria sauce

4 Tbsp. avocado oil

1 onion, diced

1 cup baby Bella mushrooms, cleaned and diced

5 garlic cloves, chopped

1 1/2 cups vegetable broth

1 1/2 cups water

1/2 tsp. smoked flavoring

1 chili pepper

1 chipotle pepper in adobo sauce

1/2 cup tomato sauce

2 bay leaves

1/2 tsp. ground cumin

1/2 tsp. smoked sea salt

1/2 tsp. oregano

1 lime, juiced



  1. In a pot on medium heat, add oil and saute onions and mushrooms for 8-10 minutes. Add garlic and cook until fragrant, about a minute. Add remaining ingredients and bring to a boil.
  2. Reduce heat to low and simmer, covered, for 1 hour. Remove bay leaves.
  3. In a skillet on medium-high heat, add shredded mushrooms, garlic powder, salt and sauté for roughly 15 minutes, just until the edges begin to crisp up. Add 1 1/4 cups of the above sauce and cook another 7 minutes. Remove from heat.
  4. Heat non stick skillet on medium heat. Dip tortillas into broth and place on pan. Add cheese, mushrooms. Fry your tacos for 2-3 minutes and fold in half.
  5. Serve with side of guacamole, salsa, and non-dairy sour cream.


Chef’s tip: Remove some of the liquid and veggies into a jar and blend into a thick sauce.