Smoky Mushroom 'Fish' Tacos

Updated: Sep 12, 2019

The best plant-based 'fish' tacos based on the genius Miyoko Schinner's Not At All Fishy Tacos recipe.

Serves 2


  • 6 flour or corn tortillas

  • 1 3.5 oz package of Maitake mushrooms

  • 1/2 cup water

  • 2 tbsp ground flaxseed

  • 1/2 cup masa harina (or corn meal)

  • 1/4 cup flour

  • 1 tsp salt

  • 1 tsp smoked paprika

  • 1/4 tsp cayenne

  • 1/2 cup purple cabbage, shredded

  • 1/2 cup cilantro, chopped

  • 1 ripe avocado

  • 1 lime

  • Salsa - our favorite is Lucky Habanero's Dragon Lips

  • Sour Cream - Oh She Glows' recipe or Hot For Food's


  1. Preheat oven to 400°F and line a baking sheet with parchment or foil.

  2. In a bowl, combine masa harina, flour, salt, smoked paprika and cayenne.

  3. In a separate bowl, add water and ground flaxseed.

  4. Clean and tear Maitake mushrooms into approximately one inch wide pieces. It's okay if the pieces break off in smaller portions.

  5. Add mushrooms in water, then flour mixture shaking off any excess, and place on baking sheet.

  6. Bake for 10 minutes at a time until they're crispy and done to your likeness.

  7. On warmed tortillas (in either a microwave or skillet), add mushroom 'fish', purple cabbage, cilantro, avocado, salsa, sour cream and a squeeze of fresh lime.

Note: These can also be fried which is tastier but not the healthiest, so I'll fry sparingly. Miyoko shares her frying methods on her blog. Her pic is terrible but there's no doubt they were delicious.

#tacotuesdays #tacoseveryday

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