Mushroom Birria Tacos

Mushroom Birria Tacos - The Vegan Rhino

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.

Restaurant-Style Salsa

Restaurant-Style Salsa - The Vegan Rhino

Restaurant-Style Salsa - The Vegan Rhino

If you have not tried making your own salsa you will surely be impressed by how simple it is to make. This classic condiment for tacos and other classic Mexican-style food is one of my favorite things to make. The flavor of fresh salsa has no comparison to the store-bought versions or restaurant-style salsas we order. Why make this salsa recipe out of all the others? Because its healthy, easy to make, has a great chunky salsa texture and tastes delicious! Who is ready to get started?

Restaurant-Style Salsa - The Vegan Rhino

Yield 10 servings


28 ounces whole plum tomatoes, halved and seeded

1 small onion, halved

1 small jalapeño, seeded

2 large garlic cloves

3/4 tsp. ground cumin

1/4 tsp. organic cane sugar

1/4 tsp. Himalayan pink salt

1 small lime, juiced

3-5 sprigs cilantro



  1. In a food processor, combine all ingredients and pulse until chunky. Keep pulsing until desired consistency is achieved.
  2. Store in an airtight container in refrigerator until ready to serve.
  3. Serve with chips.


Chef’s tip: Make sure you remove the seeds from the tomatoes to reduce the water content if you’d like.

Chipotle Adobo Chorizo Tacos

Chipotle Adobo Chorizo Tacos - The Vegan Rhino

Chipotle Adobo Chorizo Tacos - The Vegan Rhino 

For those quick nights when you want something delicious but simple, these soy chorizo tacos are amazing. With a couple of enhancements, you can really bring out the natural flavors of this dish without spending too much. This chorizo recipe is delicious for tacos, enchiladas, nachos, and plenty of other dishes.

Chipotle Adobo Chorizo Tacos - The Vegan Rhino

Yield 4


1 Tbsp. avocado oil

1/2 cup finely chopped yellow onion

1/2 tsp. minced garlic

1/2 cup poblano pepper, finely diced

1 soy chorizo (I used Trader Joe’s)

1 Tbsp. chipotle in adobo sauce, minced


  1. In a frying pan on medium-high heat, add oil and onions. Cook for 3-5 minutes and then add the garlic, poblano, chorizo, and chipotle chili. Cook for 4 minutes or until chorizo is lightly browned.
  2. Serve chorizo in taco with cilantro, salsa, guacamole, or your choice of toppings.


Chef’s tip: Add a tablespoon or two of your favorite salsa to add depth to the flavor of the dish.